Like it or not, every independent restaurant owner enrolls in the school of hard knocks when he or she opens a new location. Jon Myerow, proprietor of Philadelphia hot spots Tria and Biba, shares some of the key lessons he has learned about running a successful restaurant/wine bar. Jon Myerow didn’t come from money. He's a guy who took on equity and debt to start his first Tria location in 2004, and he's worked very hard every year since to build popular, profitable ...

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