Which Restaurant Segment best describes my company
Which department at the restaurant corporate office
What is your profession
Career Advancement, Finding Investors, Learning, Networking
Never ask somebody to do something that you are not willing to do yourself
I am a 16 year veteran of the industry and have done everything from host, expo, line cook to server, bartender and now general manager. I have an aspiration to open my own to-go/lunch-based cajun po-boy restaurant in Denver.
Years in the Industry
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Well, when I opened I was 22, so I wasn't scared or "holding my breath." I was just a young, dumb, kid. With a little luck and a lot of hard work (and most importantly, good people), I am still here today and opening our 5th restaurant in Indiana. The capital for my first pub I bought was $65,000 and I bought it on contract from the previous owner. I didn't have to go to the bank. Now, we use the SBA a lot for our expansion.
Welcome to the network! I'm Amanda Hite Director of Training and Development for T&K. You should join a few groups Leading Generation Y, National Speakers Association, Thomas & King and Marketing with Web 2.0... A few of my favorites... A guy on my team loves LSU!!!
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