Not How-To, But A Lot of How

Not How-To, But A Lot of How

The highly successful restaurateurs whose advice is collected in Restaurant Owners Uncorked: Twenty Owners Share Their Recipes for Success (Create Space; $14.99) were a diverse group. What they had in common was a willingness to sit still for lengthy interviews with author Wil Brawley during which they freely dispensed hard-earned lessons about the inner workings of the restaurant business.

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TAGS: Operations