I own my own restaurant and have no intention of being hands off. But, what kind of numbers does a restaurant have to generate to make that a feasible price?
submitted by /u/SamuraiSevens
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I own my own restaurant and have no intention of being hands off. But, what kind of numbers does a restaurant have to generate to make that a feasible price?
submitted by /u/SamuraiSevens
[link] [comments]
Links I found useful and wanted to share.
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