It’s opposite day at The Industry Standard, and YHC is the one being interviewed.I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com/subscribe?utm_medium=podcast&utm_campaign=CTA_2">theindustrystandard.substack.com/subscribe</a>

It’s opposite day at The Industry Standard, and YHC is the one being interviewed. I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit theindustrystandard.substack.com/subscribe

It’s opposite day at The Industry Standard, and YHC is the one being interviewed.I need a haircut. Three paid subscribers at $6.86 gets me there, plus tip! This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit <a href="https://theindustrystandard.substack.com/subscribe?utm_medium=podcast&amp;utm_campaign=CTA_2" rel="noopener noreferrer">theindustrystandard.substack.com/subscribe</a>

How do you fund a restaurant?

The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.
My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard.
 <a href="https://theindustrystandard.substack.com?utm_medium=podcast">theindustrystandard.substack.com</a>

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The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens. My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard. theindustrystandard.substack.com

The Industry Standard's mission is to provide aspiring chefs with valuable strategies and tactics taken from my 30+ years in professional kitchens.
My name is Brandon Sharp. I worked for the best chefs in the country, earned seven Michelin stars of my own, and now own three restaurants, but The Industry Standard isn't about me; it's about you. I want you to stand on the shoulders of my generation and be a better chef than I ever will--and set your own standard.
 <a href="https://theindustrystandard.substack.com?utm_medium=podcast" rel="noopener noreferrer">theindustrystandard.substack.com</a>

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How do you fund a restaurant?

How do you fund a restaurant?