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besh56.jpgJohn Besh on lessons learned from turning chef-to-restaurateur: "As a chef, I thought the whole world revolved around me, the food and the guest experience. As a restaurant owner, I realized I can only feed people and entertain people if I keep my costs in line. I can only keep my costs in line, if I value my employees. It works all the way down." [Gambit]

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