Chef Mike Moir spent a decade in the kitchen of a Jupiter, Fla., restaurant before deciding to launch his own in 2002. Little Moir's Food Shack immediately started attracting long lines of customers -- and Moir attributes its success to the word-of-mouth marketing generated by the creative freedom his chefs have. "Half the time, I don't even know what's on the menu," Moir said, because the chefs create the menu each morning based on what food is fresh and what ideas they have.

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