Not the main point here but the restaurant business is basically a suicide mission. If you really know what you're doing and are supremely well capitalized and lucky you might have a chance, but basically any other kind of business has a better chance to succeed.
Also extremely dependent on how much luxury money your customer base has to spare. You could do everything right and still fail just because the screw is on so tight that your customers have to decide if even a cheap meal is worth foregoing a week or two of struggle food.
That's sort of true for any business but yeah, the restaurant industry is almost uniquely vulnerable to forces entirely out of their control, which is why luck is as necessary as deep pockets.
We flirted for a long time with a food truck instead of the dog business but even a food truck, where you go to the customers and the overhead is minimized, is a huge gamble.
I’m continually surprised that people do it, it has to be one of those things that you really love doing.
It's one of those "no it never works for those people but MAYBE it will work for us!" situations
I dunno, complaining about being in business is a big turn off for a customer