The last key element of an executive summary that investors will want to see is the progress that you’ve made so far and future milestones that you intend to hit.He quit one job after he was told he couldn’t make sushi because he was white; he was rehired two days later but told he had to work in the back where guests couldn’t see him. Your chef, or “talent,” must fit your concept, otherwise you’ll constantly deal with the most common word in the restaurant business: Drama.He was also fired for giving a guest a free dessert; he was rehired when the manager found out the guest was Denzel Washington.1. No restaurant succeeds without a great chef, a great location, and a great concept. Some entrepreneurs say, “Well, location doesn’t matter because I’m going to create a destination restaurant.” In my experience, people say that when they have a bad location.Many new restaurants see a major downswing in business after the opening’s initial excitement. When I started Uchi I brought clientele with me, but even so there was a gap after the first few months. Paul Qui, a chef currently competing on Top Chef: Texas, is a great example.We had to wait to see if the restaurant would really catch on. Paul came in eight years ago and asked to work for free.I have an amazing partner, Daryl Kunik, and that was more of his realm. There’s a reason chain restaurants thrive: Every one of them started as an individual restaurant.Each had a great chef, a great concept, and a great location, and they developed systems that enabled them to build guest demand, hold on to key people, and make money.I have great ideas, but without someone like Daryl, Uchi would have never succeeded.Now as a restaurateur my focus is almost solely on people and communication.At Uchi we don’t spend money on advertising or marketing but we run a very high level of comps.We give away gift cards and send a lot of complimentary dishes to tables.5. Failing to put systems in place is one of the biggest mistakes an independent restaurant owner makes.