Business focused publication, Inc. Magazine, asked advice from Uchi's Beard-winning owner/chef Tyson Cole on starting a "killer restaurant." Some of his suggestions included the necessary trifecta of chef, location and concept; a love of teaching; not being cheap when it comes to guests; and evolving as a business owner and a craftsmen simultaneously. There's more too, if you're out to create a "killer restaurant," and need some handy dandy tips from a magazine article. [Inc.com]
Photo: Uchi Houston. [Uchi Houston/Facebook]
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