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The media. >> these bigger company that is come in and bully the smaller family-owned business. >> if you visit their yelp page, you'll find that they're listed with a four-star rating. and they still aren't paying for advertising. we asked yelp about this, and they say maybe the publicity got their customers engaged, but there was no change in the automated yelp algorithm. fairly or unfairly, the effect that a negative write-up on a review site like yelp is potentially devastating for a small business' bottom line. nick marsh, focusing on the restaurant business and john tapper, the host an...

Restaurant inside liberty state park in new jersey. great to see all you guys. >> great to be here. >> i talked to you guys a little bit about this before. you must get the question, i want to open a restaurant, how do i do this, all the time. because it's a passion for so many people. food. and what do you tell them, frank? >> usually you try to gauge their passion. because it is a difficult business. but if you love what you're doing, obviously, you know it helps a lot, you tend to be successful. so i tell them that they should really build a good team around them. i think that's important. ...

Balance and so far, her customers have responded. >> these three concepts are things that are pretty natural to a field of people regardless of economic climate. i think that they are really comfort-driven concepts. >> starting up a restaurant can be exhilarating and rewarding but remember, restaurants are businesses first and food is merely the product for sale. successful restaurants are generally not the result of pure luck. you need to know how to run a company. john tapper is chairman of tapper dynamics, a business that consults with major restaurants, nightclubs and hotels worldwide. "ba...

Anywhere between 26%% and 30% food cost. >> another question from facebook. lin linda wrote, does offering local foods give a competitive advantage or is it only the taste and pricing people look for? what do you think? >> i think that customers want to patron it's a facility, a restaurant, that they feel represents them. so i think in today's world, i think it does help. but more importantly than that, i think if you're sourcing locally, you're forced to use in-season ingredients. so it keeps the kitchen team motiva motivated, there's constantly changes which also front of house team gets to ...

To have struck a balance, and so far her customers are happy. >> i think that they are really comfort-driven concepts. starting up a restaurant can be exhilarating and rewarding, but remember, restaurants are businesses first. food is merely the product for sale. successful restaurants are generally not the result of pure luck. you need to know how to run a company. john tapper is chairman of a business that consults with major restaurants. he host spike tv's bar rescue, which returns for the second season this summer. and then we have steve summer. frank is a cofounder and principle of land...