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Introduction

Introduction

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Follow That Hunch

From the age of 11, Tim McEnery worked his way up the food chain of food, first washing dishes in a local café, then waiting on every kind of diner in a variety of restaurants, and eventually managing an eating establishment owned by Aramark. He had never done anything else, and he didn’t want to. Food was in his blood. He’d invested the thousands of hours it took to know every perspective of the restaurant business intimately, from the back-of-the-house—washing and drying—to front and center—waiting on tables and understanding customers—to, now, the bird’s eye view—management.

McEnery’s head was no longer so focused on serving a plate of food, or cleaning one that had just been cleared. Instead, his mind had become full of ratios of food costs and facts about failure rates, and his heart swept up in a dream-come-true inspired by a first date with his soon-to-be wife. They had just enjoyed a wine tasting at a very unique spot just outside Chicago—where McEnery ended up working a couple of years later. He was still working at an Aramark-run restaurant as his main job, and from time to time had fleeting thoughts of running his own place one day. Sitting across from the woman of his dreams on what would become a historic night, his daydreams came into full focus. He wanted winery experience, and suggested to the win....


  

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