Every year hundreds of thousands of restaurants open with great expectations, and every year almost as many close down. The successful restaurateur is a combination of entrepreneur, entertainer, and magician. Your success in owning a restaurant will come as a direct result of solid business practices and your ability to entertain and satisfy your customers.

Brian Cooper spent his life in the hospitality business. He managed restaurants, was an executive for major hotel chains, and as Dean Emeritus of George Brown College’s Hospitality School he created the first worldwide chefs’ competition..

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Brian Floody has more than 30 years’ experience as a bar and restaurant owner, operator, consultant, and educator. His consulting company has opened more than 30 restaurants and bars, including several at EXPO ’86 in Vancouver, EXPO ’88 in Brisbane, and EXPO ’92 in Seville.

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Gina McNeill has been a restaurant owner and chef, a culinary instructor, a casino hotel catering sales manager, and a freelance food stylist.

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