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A restaurant owner breaks down the real numbers behind staying open in a brutal industry — food cost, labor, and the slow months that almost sank the business.
What to look for, what to avoid, and how one owner built a team she actually trusts — including the interview question she asks every candidate.
A candid look at the chaos of year one: cash flow scares, hiring mistakes, and the lessons that stuck long after the panic faded.
The Frontline Owner