Wanting to start a restaurant venture. I have a former executive chef going to join me. He has 20 years exp.
Wanting to start a restaurant venture start small and expand with profits from the business. We will sever fresh ingredients only. We currently have 75% of our menu already still creating new and fresh ideas that you can't get in our area. We want the restaurant to be mobile for a short time to let the pulbic get to know us. Then we will move into a permanent location while still utilizing the mobile unit.