Hello im an Italian trained chef w/15+ years of exp, and i would like to start a new Small Southern Italian concept in the Baltimore/DC area.
I know my way around the kitchen but im not so good w/ the license issue.
I really need some help , i dont know what step i need to follow before i even consider to invest in restaurant supply..
What license i need , in what order what i need before i find a location and if you know how much$ it would be for all those.
Thank you so much.
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