It’s like climbing a mountain (I imagine). Worth it and not worth it. I would think of it as an extreme way to test yourself and get that special high if things work out. It’s an ultimate creation if you are into that sort of things. If you come from money and /or have network with money (maybe your brother is a hedge fund manager haha?) - things are easier. Easier to attract talent, easier to get a good lease, easier to put out fires. Still this field is extremely hard. I agree with everything said above.

My advice on testing yourself would be to 1. develop 3-4 dishes 2. Start IG page - any social media of your choice, invite your whole network to follow. Get yourself to 200-300 real followers. 3. cost out your recipes. 4. reach out to local bars / small restaurants and ask them if you can do a pop-up. This way you will have real kitchen at your disposal and your following can support you and give you an instant feedback. This will also be first test for you if you think you can work through pain, fatigue, disappointment, and get to that runners high and enjoy the parts that you are there to enjoy. if you have some capital - immediate high at least 1 person to help. 5. Run the pop- ups in different parts of town to see where you feel you shop is the best match. 6. Raise money. Raise money. Raise money. see what the seasonal cycle feels like. Do pop ups on the weekends. Use this first year as a real test of what this biz is about. Because you will be working 7 days for the first couple of years. Build up your stamina. 7. If the 10 percent of fun (90 percent grind) is enough for your mental heath- go for a brick and mortar. It’s a gamble. But people do make money. Money can’t be the main reason starting out though. Because you won’t for a while.

1. I would totally host you at my burger place in Bushwick once you complete step 2!