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Stop taking advice from restaurant consultants who make everything sound easy they’ll make you lose millions. Their advice often looks good on paper but brings no real value to your business. Running a restaurant or food business requires real experience not theories. You need chefs who’ve worked hands-on in the industry, and managers who’ve actually run daily operations dealing with suppliers, food costs, staff, and the pressure of real kitchens. What are your thoughts on this? #adamschihab #ch
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