What should be expected when opening a restaurant?
I figured it would be nice to have a post on here discussing more of the logistics and regulatory aspects of opening a restaurant. I would just like to receive some first-hand advice on how to open a restaurant from professionals who have gone through the painstaking process. Any stories about common complications or perhaps mishaps that could have been avoided. Any information will be greatly appreciated!
post edited by Batman369 - 2013/04/27 18:32:36