Introducing Greg Best

Day 1 - Rent structures in food halls

Day 2 - A tip about the length of a lease in a food hall

Day 3 - Financial help from the landlord in food halls

Day 4 - Who pays for the equipment in a food hall?

Day 5 - How many square feet are needed in a food hall?

Day 6 - The advantages and disadvantages of a food hall

Day 7 - Who pays for the Utility costs in a food hall?

Day 8 - What expenses do tenants share in a food hall?

Day 9 - What permits are needed and who pays for them in a food hall?

Day 10 - Who gets the liquor license in a food hall?

Day 11 - What restrictions are there in a food hall?

Day 12 - What if the tenants are serving food like mine?

Day 13 - What are some policies for food hall tenants?

Day 14 - Do landlords of food halls market your business?

Day 15 - What type of signage can I add at a food hall?

Day 16 - What type of security is there in a food hall?

Day 17 - What other fees are tenants responsible for?

Day 18 - Things that set you apart in a food hall

Day 19 - More advantages of being in a food hall

Day 20 - What to do before opening a restaurant?

Day 21 - Financing a business with others.

Day 22 - How to create a beverage menu in a minute

Day 23 - Cocktail strategies to please your guest and your business.

Day 24 - How to modernize your cocktails.

Day 25 - Why use local ingredients in your cocktails?

Day 26 - How to incorporate non-alcohol drinks into your cocktail list.

Day 27 - What to do with low alcohol drinks to please guests?

Day 28 - New and cool ingredients to try in your cocktails.

Day 29 - Why pre-batching is good for a bar.

Day 30 - Why bar layouts matter?

Thank you