Lorri Mealey, Guide to Restauranting, has worked in the restaurant industry for over a decade. She is the co-owner of The Boiler Room Restaurant, in Wilton, Maine, and has extensive experience in catering as well as restaurant management.

Lorri has worked in every aspect of the restaurant business, from waiting tables and bartending to coordinating weddings and other private events. She has been a restaurant owner since 1999, working as bookkeeper, purchasing agent, and general manager. Lorri has been consulted for restauranting advice from various business groups, including the California Restaurant Association.

Restauranting involves so much more than meets the eye. A restaurant owner needs to know how to do everything, and how to take care of every problem that arises. Nobody will care more about your restaurant than you do. As the owner of two restaurants, I know all about the joys of success and bitter taste of failure. Much of the advice I offer comes from first-hand experience, and I hope it will help you in your own dream of owning a restaurant.

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