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The Spark on the Streets of Paris
Every entrepreneur has a defining moment, a spark that lights the fire. For Chris Hoffman, that moment came on a cobblestone street in Paris.
It was 1992. Chris was strolling the streets, sharing a bottle of wine and tearing pieces from a fresh loaf of bread. The air was heavy with the smell of roasted nuts and baked goods. Then he spotted a humble street vendor spinning batter on a flat griddle.
“Try it,” a vendor urged, handing Chris a paper plate with a steaming Nutella crêpe. He hesitated, but one bite changed everything. In that moment, the vision became clear: this was something that could be brought to the United States.
Chris wasn’t convinced at first. How could a thin pancake change his life? But then came the bigger picture: crêpes filled not only with chocolate and bananas, but with savory options—chicken, steak, vegetables. That bite wasn’t just food—it was the beginning of a business that would transform his future.
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At Restaurant Edge Consulting, we help restaurants sharpen their competitive edge with smart strategies, efficient operations, and innovative marketing.
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- 80 NE 16 Strret Homestead, Florida 33030
- 9:00 AM – 5:00 PM
