Quote:
Originally Posted by Zeke
What I didn't know is roughly 60% of the restaurant do-overs he does fail at some point down the road. And he's been at it for 7 years at the most. So, no magic wand.
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Frankly I am surprised it is that low. Looking at some of the hard-headed morons he has dealt with over the years, seems like most have run their places into the ground over a few years, and are almost always $100K+ in debt.