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1. Expect higher costs
When coming up with financial projections for an organic restaurant, assume your costs will be between 10 and 20 percent higher than a comparable restaurant, according to Sarma Melngailis, proprietor and co-founder of Pure Food & Wine, a renowned gourmet raw foods restaurant in New York City. And if you go whole hog and buy a high-quality water filtration system or compostable takeout packaging, your overhead can run even higher.
View post: 8 Tips for Starting an Organic Restaurant | Inc.com.