The Pickled Heron: Advice on Opening a Restaurant

The Pickled Heron

Terry with The Pickled Heron Chef-Partners, Todd Braley and Danielle D’Ambrosio.

Danielle’s Insights & Quotes:

“Start with your full concept. Don’t do it half way.”

“Sleep while you can.”

Todd’s Insights & Quotes:

“Raise twice as much capital as you need. It’s a good start!”

“Learn basic plumbing, electrical, and carpentry to fix a door, unplug a toilet. There are so many things that break. It comes in handy.”



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