About the restaurant, and specifically the popular restaurant (Foul). Present it to people as it should be, and it will be for you as you love. It is not necessary for it to be luxurious in appearance, but rather elegant is enough. Here are some rules that you must train your employees on, otherwise we are ready and available for management, development, training, and qualification. Every tool that food passes through must be spotlessly clean, and every spot in the restaurant must be sparkling clean. Every worker must be knowledgeable in his field and consider every customer a guest who has waited a long time. Choose the best materials, not the most expensive. Losing a meal is better for you than losing a customer. Turn aversion into loyalty, and fleeting moments into lasting affection if you can. The customer you haven't won over, win over those around him. You will find this and more with Abu Yazan, author of "The Supportive Guide to Restaurant Management and Operations".