Running a restaurant is not an easy task. From the concept and outlook of the restaurant to the designing of the menu, hiring staff and running day to day finances is not only difficult but also time consuming – so how does one run a successful restaurant in this extremely competitive industry and why do so many restaurants fail?
We spoke with three distinguished restaurateurs to find out their secret recipe for success – Jan Mckenzie, Director of Operations at Cafe Sydney, Mark Best, chef, author and TV personality and Rebecca Yazbek, co-owner of Nomad restaurant.
