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New York Expansionwire

non-nyc-chefs-175.jpgGrub Street does the math on non-New Yorker chefs (Danny Bowien, Andy Ricker) who decide to open in New York (and then after that, places like Las Vegas): "If you can successfully run several locations at once, you can scale that model while living wherever you want. In other words, once you have two restaurants that can run without you there, you can pretty easily have six or seven." [GSNY]

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