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How one operator developed a concept on a shoestring

How one operator developed a concept on a shoestring

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A Birmingham, AL, restaurant owner has figured out a bare-bones formula for getting a restaurant off the ground, according to Forbes magazine.

Chris Dupont opened his first restaurant, Café Dupont, for just $7,000 back in the early 1990s. He recently decided to create a second, more casual concept, a culinary mashup called Tau Poco. Dupont spent $13,000 getting it off the ground, by following steps outlined in the article such as looking for a low rent location, buying materials from Home Depot, working with a local artist on branding and marketing and minimizing equipment expenses.

“Ultimately, you’ll be graded on the food,” Dupont told Forbes. “Diners do not come back because you put in a $600,000 kitchen—they’re coming to eat the food.”

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