Brothers Max and Benjamin Goldberg had six successful Nashville restaurants on their resume before they launched a 13,000-square-foot restaurant and amusement park combo last month. The restaurateurs share tips for success and longevity in the often-fickle restaurant business, including hiring the right people, having a novel vision and putting passion ahead of profit to turn the vision into reality. "We've never said, 'this concept will make a lot of money.' It's always, 'this concept is one we would go to,' and then we've backed into the financials," said Benjamin.

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