Running a restaurant is a combination of art and science. The creativity of the chefs in the kitchen paired with business-minded managers in the front of the house can be a recipe for success. "It's not hard to open a restaurant," says Ming-Tai Huh, restaurant owner and a director of Toast, a restaurant technology firm.

Topics:  ming-tai huh   large   aman   restaurants    company   cambridge   massachusetts   chip adkins   charles   piper's cafe   kentucky   apple   weather underground adkins   adkins   data   saturdays   red sox   national restaurant association   huh    huh   toast   narang   puritan    adkins    co   big   technology   sales   managers   kitchen   management   customers   staff   hard   menu   open   science   staffing   guest   run   summary   knew   spreadsheets   understand   guests   customer   based   ice   tools   love   stay   creativity   changed   money   chains   report   years   mobile   information   diners   collect   percent   learn   starting   daily   helps   marketing   easier   group   cream   industry   trade   thinking   costs   manage   scheduling   
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