Josh Kopel | Award Winning Restaurant Consultant

Restaurant Margins

Restaurant Labor Cost: Creating an Empire with John Seymour

We all do it. We look at someone else’s restaurant in awe, wondering how they got a custom shoe deal or lines out the door. When does a restaurant transcend food and beverage and become an idea?

John Seymour of Sweet Chick seems to have cracked that code.

Today we discuss how to build a brand, culture and community. We also discuss how those efforts translate into survival in tough times like these.

To check out John’s latestinitiatives go to

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