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Want a restaurant that opens $100k over budget, with a layout that forces 50% labor costs? F**k no The difference between that disaster And a restaurant that opens on budget With a layout that actually works is… ONE DECISION I've designed 500 venues and owned 4 of my own. Now If I offered to personally show you How everyday operators are designing their own restaurants That open on budget and work operationally WITHOUT spending $25k on designers who don't understand restaurants WITHOUT getting b
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