Welcome to the restaurant industry. It is mature. It is fragmented. And it is an industry in which it is as “tough as hell” to succeed. For many, it’s a financial pit. A fantasy turned nightmare. And yet, despite all the red flags, it is an industry filled with dreamers. People who dream of developing multiunit concepts or the next nationally dominant brand. I was one of those dreamers, and I imagine many of you are, too. How could I not be? I love this business. I love ...
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