Kasey Anton is (where do I start?) a restaurateur, financial whiz, coach, podcaster, and author of Profit First for Restaurants. In her own words, "People don’t open restaurants because they just want to start a business. People open restaurants because they are building a dream.

You can create the restaurant of your dreams, be profitable, pay your vendors, your staff, yourself, and savor the joys of hospitality, without the stress and uncertainty."

Would-be successful restaurant owners: avoid this episode at your own peril!

Photo Credit: Rachel Carroll

Chef Newman Miller joins me from deep in the heart of bourbon country for this episode. As the owner of Mr. Tubs and Scout and Scholar, Newman explains how, after cooking all over the world, he's been able to focus on his craft as a chef and entrepreneur only a few miles from the tobacco farm where he grew up.

Who wrote the book on relentless growth in the hospitality industry, and specifically the professional kitchen? None other than Chef Franck Desplechin, who joins The Restaurant Incubator today and offers up some incisive tips and strategies for enhancing your own career and your team's as well.

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