If there’s one thing we want this book to do, it’s to help readers realize the left-brain/right-brain qualities of owning and managing a restaurant. Yes, a restaurant needs to be a creative enterprise—but, it also must be managed as a business. This book will teach you how to balance these two aspects to build a successful—and fun!—restaurant.

Jody began his career managing restaurants, and then moved on to owning them. This grounded him in the hard work that’s required, and the fragile nature of success in this industry. In the restaurant business, death comes from a thousand little cuts, not one massive blow. In this book, we’ll show you how to stack up enough positives to be financially successful, and to get the most enjoyment ...

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