The food industry sucks time, energy and money with often very little rewards. Yet everyone thinks they can start and manage a restaurant. But in this day and age, margins are so thin that it is difficult for most to keep their doors open. In this book, a passionate and successful entrepreneur shares his experiences to help you make your restaurant leaner and more profitable. Get into the food industry trends that most restaurants aren't following and set yourself up for the freedom and cash that you thought you would have by owning your food business.