Chef shares 6 tips for starting a "killer" restaurant

01/23/2012 | Inc. online (free registration)

James Beard Award-winning chef Tyson Cole offers advice for would-be restaurateurs, starting with making sure to line up the all-important "big three". "No restaurant succeeds without a great chef, a great location, and a great concept," says Cole, co-owner of Uchi and Uchiko in Austin, Texas.

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