Start a Killer Restaurant: 6 Tips
Tyson Cole, one of the Food & Wine magazine’s 2005 Best New Chefs, 2011 James Beard Foundation Best Chef Southwest, and co-owner of the Japanese restaurants Uchi and Uchiko in Austin, Texas, offers invaluable tips for would-be restaurateurs: http://makingittv.com/Start-a-Killer-Restaurant-6-Tips.htm#.Ua5i1NI-bK0
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