The food thread

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... location, location, location
IDK nuthin bout the restaurant biz other than it's hard work and no glory.
do one thing and do it well, then the mountain will come to you.


Right now hereabouts, you'd have to do a terrible job to go out of business with the all day ( 8:00A - 3:00P) breakie / light lunch thing .

My son is a partner in a local restaurant "brand" that has just opened its third location in less than 4 yrs. The second one started to make a tidy little net profit within the first 12 months. But yeah, even with those short opening hours, it's still a 12hr /7 day a week job, so a very understanding significant other is imperative - high maintenance applicants for that position will have a short shelf life .