THE KITCHEN SINK // ERIK BLAUBERG // MAY 2014(As seen in FSR Magazine) Tips that will help every restaurateur save hundreds of thousands of dollars While thousands of restaurants open each year, many don’t make it past the first year due to undercapitalization—the number one reason that great restaurants fail. Many restaurateurs believe they can operate a new restaurant on cash flow alone, and don’t have enough reserve saved to cover operating … [Read more...]