Most aspiring restaurateurs imagine creating an intimate gathering place at which to feed and entertain their neighbors, friends and family. Some are chefs lured by the joy of gourmet cooking. Others are simply seeking that pot of gold.
But just because you have experience managing a restaurant or can whip up a divine cassoulet, that doesn’t guarantee you’ll be able to take the heat when the bartender is indisposed or the equipment breaks down.
Statistics show that almost 80 percent of all restaurants close within their first year of operation. Yet despite this grim reality, there appears to be no deterring the stalwart restaurateur.
