Just opened our shop in May of this year. We've had a pretty good run thus far, but I'm positive there's things I'm missing, or things I could absolutely learn to tighten my operation.
Any body know of, or is maybe willing to mentor me for a week at their facility in the Memphis area this winter? I'd be willing to bus tables, dishwash, etc. in exchange for the opportunity to see how a more established operation works and how I can translate that to my own shop in NW PA.
Not looking for sauce or rub recipes, etc. Not looking to "steal" any proprietary or intellectual properties, willing to sign nondisclosures or whatever. Just want to pick up some hints on how to better run my own place.
Reason I'm looking at Memphis is that I have family in the area that could provide me with lodging. January or March is best.
Any advice or direction is greatly appreciated!