The secret behind a great restaurant doesn't rest on any one single thing. There are hundreds of details that go into starting, running and growing a profitable food business, but one thing is certain; greatness is rooted in a strong concept, an exceptional menu, solid back-of-house operations and key strategies designed to create efficiencies on the line while also driving profits to the bottom line.

We love this unique, often tumultuous business. We know what it feels like to do 450 covers in 4 hours, to lose your best prep guy and lead line cook in the same week (while half the wait staff is still in training) and to be notified that Eric Ripert just sat down at Table 40. As important as the menu and dining experience, is the operations side, financials, and a tasteful, unobtrusive marketing plan that delivers results without diluting the "cult", insider following you've worked so hard to build.