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Recipe For A Start-Up: One Part Grit, Two Parts Research.(MANAGING FOR SUCCESS)(REAL SOLUTIONS)
Byline: DOUG TSURUOKA
As Sharon Lee has learned, it pays to do your homework.
The single mother got an idea two years ago and never let it go.
Lee had no professional experience as a chef, but she knew how to steam blue claw crabs. She also had a family recipe for seasoning the crabs, and she wanted to start a carryout seafood restaurant.
Rather than dive in, Lee did some deep research on the restaurant trade. This took her well beyond her hometown of Charlotte, N.C.
"I traveled up and down the East Coast for about six months going into different restaurants. I have stacks of menus from every place I visited," Lee said.
She traveled as far north as Boston and as far south as Georgia.
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