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re: Why would anyone in their right mind go into the Restaurant Biz?
Posted on 11/12/14 at 8:27 pm to yurintroubl
Posted on 11/12/14 at 8:27 pm to yurintroubl
I guess I could have helped him with that one 
I'd leave the restaurant business in a heartbeat if I could open up a brothel here!
I'd leave the restaurant business in a heartbeat if I could open up a brothel here!
0
Posted on 11/12/14 at 8:48 pm to lsu480
Not even going to change it.
Posted on 11/12/14 at 8:49 pm to AUCE05
Posted on 11/12/14 at 8:55 pm to lsu480
quote:
failure rate for any business is low
quote:
right!
depends on how they define failure mmkay? who cares if you lose your savings and get divorced adn go bankrupt...if you have some fun and get to be your own boss, then wat the hay?
Posted on 11/12/14 at 9:31 pm to Tiger Ryno
it's pretty simple.
A ton of dumbasses open food and bev businesses bc it's an EASY BARRIER TO ENTRY. It's that simple. It's like leaving a loaded gun around. Recipe for disaster.
Most are undercapitalized, and didn't put the time in to study under someone and get experience.
The rest are guys that open a place with their 401k, and end up losing their arse after all their friends told them they would support them weekly, bc he had a pot and could cook a great chili. and steak. and tacos.
I compare the restaurant industry to attorneys. Lots of them, a few do really well, most are average, tons of subpar that are stuck with law degrees (opened restaurants) that want out, but the sunk cost wont let them go.
The formula to success is easy in my eyes. It's all about "is the juice worth the squeeze?"
If you want to make it, you've got to be smart, financed, back up financing, and even more financing. You're gonna piss off your friends and loved ones because you're going to work a lot, and you better be willing to stick it out over and over and over again when you're the only one that cares.
A ton of dumbasses open food and bev businesses bc it's an EASY BARRIER TO ENTRY. It's that simple. It's like leaving a loaded gun around. Recipe for disaster.
Most are undercapitalized, and didn't put the time in to study under someone and get experience.
The rest are guys that open a place with their 401k, and end up losing their arse after all their friends told them they would support them weekly, bc he had a pot and could cook a great chili. and steak. and tacos.
I compare the restaurant industry to attorneys. Lots of them, a few do really well, most are average, tons of subpar that are stuck with law degrees (opened restaurants) that want out, but the sunk cost wont let them go.
The formula to success is easy in my eyes. It's all about "is the juice worth the squeeze?"
If you want to make it, you've got to be smart, financed, back up financing, and even more financing. You're gonna piss off your friends and loved ones because you're going to work a lot, and you better be willing to stick it out over and over and over again when you're the only one that cares.
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