Tyson Cole, the chef behind Uchi and Uchiko in Austin, gives Inc. magazine six tips for starting a successful restaurant. Some samples: "No restaurant succeeds without a great chef, a great location, and a great concept." And save up your money--six to nine months worth of capital. Don't be cheap when it comes to guest experience, so be generous with comps and gift cards. And if you're a chef, "be ready to evolve." [Inc. via Eater Austin]
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