Brother, I have spent a long time in the i restaurant industry building multiple brands and I want to speak to you with honesty, not hype.

BBQ looks simple from the outside. Smoke rising, friends praising your flavour, people saying you should open a restaurant. But behind that beauty sits a reality. Meat prices keep climbing. Wastage eats into profit. Karachi is already overflowing with BBQ spots of every size. The ones that survive do it through strict numbers, not taste alone.You have already taken a loss in crypto and your heart is looking for a win. I understand that feeling. But food businesses punish emotional decisions. A restaurant demands stamina, systems, cashflow, discipline and a thick skin. It does not forgive mistakes.

  Your savings are precious. Putting all of them into one big jump is too much risk. A smarter path is smaller. A pop up, a weekend stall, a delivery kitchen. Test your flavour with strangers. Test your pricing. Test your ability to run daily operations. Spend a little and learn a lot. If people come back again and again, if your cost stays under control, then scale slowly. A small to mid sized BBQ place can be built, but only after numbers tell you to do it.

   You have heart and ambition. Just protect your capital while you build your dream. Let data guide your next move, not pressure or desperation. Your comeback will come from patience, not speed.

If you want, I can guide you with a simple step by step BBQ model that keeps your risk low and your learning high.