This is how we went from unemployed “corporate types” to opening a restaurant in 3 months on a very limited budget. From starting mobile to full restaurant, we show you how we did it. You will learn about all the equipment and other items you will need along with the processes we developed which will allow you to “scale” your awesome back yard BBQ up to restaurant and catering levels to meet practically any demand and still be able to go home every night. We’ll talk about the day-to-day stuff too. (just click on the book image for the Table of Contents). What you won’t see in the list is anything to do with; business plans, accounting, P&l’s, or food costing. It’s worth learning, but somewhere else. I almost fell asleep just typing those few words…I’m sure not going to write about it.