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I've heard restaurants:
-Have about a 25% survival rate.
-To the break-even point after five years.
It seems a shame for any new owner to spend all that time, rent, taxes, equipment, inspections, paperwork, interviews, networking, etc......
...and then have it all go to waste on this kind of stupidity.
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Meanwhile other things are still happening.
Last edited by john70t; 10-10-2015 at 08:43 PM..
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