“Everybody thinks they know how you should run your restaurant,” says Culinary Management instructor Vin McCann. “But what really matters—and what I focus on as a consultant—is the early stages of a project. The initial choices can be make or break. If you start on the wrong foot, you’re likely to end up crippled.”
As an executive for such iconic restaurant groups and corporations as Shelly Fireman's Café Concepts, American Hospitality or National Restaurants Management, Vin has truly seen it all. In his seven years at National Restaurants alone, he oversaw more than 300 million dollars worth of projects in more than 100 different venues. So when it comes to knowing where the money goes—and where new business operators trip up—you’re unlikely to meet a more seasoned expert.