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Chapter 125: Two Syrian Chefs share sheep and shawarma shopkeeping shenanigans

3 Books With Neil Pasricha

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The Importance of Making Money in Restaurants

Chef Harvash's restaurant is four feet by four feet in a stone space. There are three wooden shelves hammered into the wall, full of bottles and plugs. The menu has been updated every two or three months to keep customers coming back for more. Chef Harvash recommended on restaurant guru 2023.

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