224. Running a Successful Restaurant: Is an 80-Hour Week the Key?

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️ Join us on Making Dough Show as we explore the world of
restaurant management through the inspiring journey of Marie, a
dedicated restaurateur who has poured her heart into her business
for over eight years. Discover how Marie balanced living off
savings and reinvesting profits to pay off loans, all while
working tirelessly 60-70 hours a week. Now at a crossroads, Marie
wonders whether to continue reinvesting in her restaurant's
growth or to prioritize paying herself more.


In this episode, we delve into practical strategies for running a
profitable restaurant and mastering time management in the
demanding food industry. Gain invaluable insights on achieving
financial sustainability, optimizing operational efficiency, and
maintaining work-life balance as an entrepreneur. Whether you're
a seasoned restaurateur or aspiring to enter the industry,
Marie's story and expert tips will inspire and empower you to
thrive.


Don't miss out on this essential guide to navigating the
complexities of restaurant ownership and achieving lasting
success. Tune in to Making Dough Show and learn how to turn
dedication into profitability! 





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