Quote:
Originally Posted by OldDutch
You bring up some good points, but rent is a known cost. One you can factor into a business plan. So are staff costs. I though people would have to show they have enough to float for a year at least on slow business.
I respect anyone who starts a business. It is tough work. I think the previous comment of not knowing what your doing and realizing it factors in heavily. Things probably snowball quickly.
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I find it odd that would- be restaurateurs don't try to at least start small, like a food truck or a less expensive location to get thing going and get their brand recognized at least before going full tilt at it.