Besh: Your staff is vital. As a business owner, you have to create a culture that surrounds the idea of taking care of others. That, ultimately, is what we do. You can't have people working for you who don't understand that. Izard: As a chef, I could not longer be simply focused on the food. I had to know all the numbers associated with opening a restaurant. Kunkel: That's right. Just because you have a line of customers out the door doesn't mean you'll make ...

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