If you’re thinking about starting a restaurant or already trying to avoid a disaster, this 10-Step Restaurant Roadmap will help you avoid pitfalls and get you to Opening Day faster. I’m inviting you to use it for no charge.
Chef and CEO Thomas McNaughton of Flour +Water Hospitality Group trained in several of San Francisco's best kitchens before opening the original Flour + Water sixteen years ago. The brand has now expanded into a hospitality group with multiple concepts and CPGs.
Tom and I discuss getting a recipe from the kitchen to the factory floor, managing like a CEO instead of a chef de cuisine, and why he won't be expediting tonight.
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