A restaurant’s success — perhaps more than any other type of business — is based on the specific details of that particular restaurant. I’d be happy to consult (in person or by phone) if you’d like and see if there’s some way I can help you. I realize this post is three months old at this point, and hopefully you’ve managed to survive to this point. Now it’s time to figure out how to thrive. People are still eating out, even here in New York where prices and unemployment are both high. If you’d like to chat, let me know. - written 1 month, 2 weeks ago
