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It's a really tough biz. A friend of mine's wife is a chef and has worked at some restaurants. There was one she worked at that was always packed at night and did good business during lunch but was still on the brink of going under because it was mismanaged and they had too much overhead and the lease on the space was too high. I think it is something like 95% of all restaurants fail in the first year.
As others have said you need something good, a good location, good word of mouth and enough money to stay afloat while that word of mouth spreads.
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