How did you turn a failing 20-seat spot into a profitable restaurant?
Replied byDavid Mizrahi
Founder & CEO at Salt Restaurant Group
Niche: Retail, Marketplace, Technology
Revenue: $1M+/month
Location: USA
Started: 2015 or
Know what customers want, fix operations, and care. Greet people, keep food fresh, get the details right like the spicy mayo or extra tahina. I moved to a bigger location, added Friday takeout, catering, delivery, and a tighter menu.
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