Drafted business plan to operate Boston-style lobster bars in Taipei, Taiwan. Developed financial models to prove to investors the project's feasibility and positive NPV. Managed the selection of project's location, interior designer, contractors, and interior materials/finishes. Ensured project's deadline and budget were met. Directed restaurant's marketing strategy, and through use of personal network resulted in special features on magazines (such as Vogue Taiwan), professional food blogs, and newspapers. The Lobster Bar Taipei, the company's first project, achieved break-even after three months of operation, with average monthly income of about $20,000 USD.
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