Closing your restaurant is not something you plan before your grand opening. Before opening, you plan a budget, you plan a menu, you plan on cornering the market, and you plan how you’re going to spend all that money. After opening, during the honeymoon phase, you plan and re-plan production schedules, more marketing strategies and expansion.But rarely do you plan on how to close the doors. To do so could be a self-fulfilling prophecy—dangerous thinking.But it happens. Friday nights aren’t ...
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