[peppy]

Sammy, all of this advice is good....read it over and over.

Don't underestimate the hours 40 or 50 will not cut it.

I lost a lot of money in a failed restaurant. I just did not know when to close it down, I kept it open 2 years to long.

I opened a location in 1996, I rented the building and still had $130K in equipment.