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The cliché that too many cooks may spoil the soup ironically doesn’t always apply to restaurant operations. A lot of cooks—and in this business those cooks can be restaurant operators, investors, or indeed the chefs—can make the restaurant run more smoothly, have greater financial backing, and lead to expansion.
That’s certainly the case for Deming Maclise and James Weimann, owners of three restaurants in Seattle with two more opening this year.
