
How can an up and coming restaurant afford to be closed from 2-5 pm on a friday? Shouldn't opening your doors to new comers desperately wanting to sample your food be the main objective for an up and coming establishment. Location..Location..Location is the key! In my opinion location is discerning, besides the two professional businesses located directly adjacent to the facility the location is hidden. How does a company stay in business with this amount of setbacks, when the brand loyalty that a business thrives off of is missing?

Todays tip.. Know your customer like the back of your hand...