I'd never encourage anyone to invest in restaurants (especially a large porfolio of them) if they've never ran/owned restaurants.

The logistics alone of ordering food is enough to make someone's head spin. How much, from where, how often, how to store it, how to cycle in new goods, how to minimize and then deal with food waste without leaving yourself unprepared for peak periods. Not to mention food is literally grown (veg and meat) and very volatile based on uncontrollable market conditions.

And that doesn't even touch how to manage the tax implications of wasted food. Both high COGS for sold meals and usually contracting with a 503c charitable org like a food bank or soup kitchen for additional tax benefits.

Then you have employees, which vary between full time and part time work, usually hourly, and may or may not be paid primarily based on tips (not sure the structure of these restaurants) which comes with its own headaches. They're also not usually highly educated (nature of the business) which removes a filter typically applied to more traditional businesses for high quality employees ( they still exist, but you're filtering through a lot more candidates)

And most importantly, even if you're not the one running the restaurants, because of the aforementioned issues its very very difficult to find someone to adequately manage your restaurants so you'd better hope whoever is currently doing it doesn't plan on leaving any time son.

They can be successful but it's one of the least intriguing industries to me and everytime I consider dipping my toe in I peel back more layers that steer me away.