"Everybody has an idea for an restaurant. But conceptualizing one and running one are two very different things. With some estimates ringing in at a hard ninety percent of new restaurants that die within the first two years, we wanted to know: What does it take to run a restaurant successfully? So we went to our local restauranteurs - guys who have been in the business for year and have proven themselves in the industry. Five of them took us up on the offer to sit down and chat. Here is what they told us."
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