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.

View Full Article in:

Inc. online (free registration)

Published in Briefs:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef / Kitchen Manager
Lake Panorama National Resort & Conference Center
Panora, IA
Executive Sous Chef
The Cliffs
Salem, SC
Executive Chef
The French Goat
Lewisburg, WV
Nashville State Community College
Nashville, TN
Executive Chef
Newport Harbor Corporation
Newport, RI