A chef friend of mine, now down in Nawlins (he’s worked for Santos across the river, Arneo on the Jersey side and just finished up as an apprenticeship lurnnin’ BBQ down in Etowah NC) shared this dittie with me as to how difficult it is running a restaurant these daze…
Thoughts? Comments?
Despite the myriad challenges, restaurants are a market of few true barriers to entry. The industry seems easy to get into, difficult to understand, and one where achieving lasting success is elusive. From this vantage, those that endure look like simple concepts such as diners, steakhouses, reliable family places dishing “ethnic” menus ?
