Stephanie O’Rourk is an accountant who crunches numbers for some of the most successful chef-restaurateurs and food entrepreneurs in the country; she’s a partner in the Hospitality Practice division at the professional services firm CohnReznick. I heard her talk about how to run a business on a panel conversation at Haven’s Kitchen in New York City, declared her the Suze Orman of food, and told her to write a book. Until she takes my advice, I’ve convinced her to share some of hers.

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