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I was in construction management most of my adult life. Wifey and I opened a restaurant almost 6 years ago, and on December 28 we will be opening a virtual kitchen of a different concept. Actually at least 5 concepts... Virtual kitchens have no dine in, only pick up and delivery through delivery apps, so low overhead. Doing this we can put as many concepts on apps as we wish, and keep only 4-6 employees for all. 5 year goal- fine tune 1 kitchen, then replicate throughout the Western US.
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