After 21 years in the restaurant business, I learned that running a restaurant is about much more than serving food.It is about people, pressure, money, service, leadership, mistakes, long days, and lessons that only experience can teach.In this short and practical book, I share 21 lessons from 21 years as a restaurant owner. These lessons come from real life, not theory. They are written for restaurant owners, small business owners, dreamers, and anyone thinking about starting a food business.Some lessons are about customers. Some are about employees. Some are about money. Some are about survival.But all of them come from the same place: years of standing behind the counter, dealing with problems, making hard decisions, and learning what it really takes to stay in business.
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