4/5/2011

"America's Next Great Restaurant" doesn't just offer one lucky winner the chance to launch his or her new restaurant concept -- it's also chock-full of lessons for other aspiring restaurant owners, writes consultant and author Denise Lee Yohn. Every successful eatery starts with the food but succeeds by building a brand identity that wins the hearts of consumers. Another tip: Restaurateurs must be resilient risk-takers able to make the tough calls that leadership demands.

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