this post was submitted on 09 Jan 2026
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[–] swordgeek@lemmy.ca 18 points 2 days ago (2 children)

Decades ago I considered opening a restaurant with my sister.

We built a business plan. We studied menu design, food waste calculations, dollars per seat per hour, advertising costs, time to profit, and a million other things.

Our business analyst said that 2/3 of new restaurants went under in their first year, m8ostly because NOBODY THINKS ABOUT THOSE THINGS!

So every time I hear about how a billion restaurants will be going under, I remember that they are almost all started by people with three great recipes and no clue.

[–] rekabis@lemmy.ca 4 points 1 day ago

75 years ago there were such few restaurants that margins were decent and owners could pay their staff well. A mid-range restaurant could have chefs and even servers earn decent wages.

Now there are 100× more restaurants per capita than there were back then, and margins are razor-thin and staff are being paid peanuts.

[–] RebekahWSD@lemmy.world 6 points 2 days ago

Even when thinking of those things it's such narrow margins! Seems like a nightmare!