Hi! I'm Dane Carlson, and welcome to the Business Opportunities Weblog. I've been publishing this website, by myself, and sometimes with the help of others for over twelve years now. You'll notice two things about this site right away:
Wherever Burton “Skip” Sack, longtime restaurant-owner and chairman of the board of directors of the National Restaurant Association goes, he runs into people who want to open a restaurant, too.
“With doctors, lawyers and businesspeople, it’s an ego thing,” Mr. Sack says, “like owning a sports team. They’ve made money in other professions and think they can invest in a great chef or manager and have a place to entertain their friends. Such neophytes don’t know that owning a restaurant is capital-intensive, labor-intensive hard work.”
To show just how difficult the process is, we spoke to three people — a multi-unit franchisee, a franchiser and a would-be owner — we’d met at the Restaurant Finance and Development Conference in Las Vegas and asked them to share their stories.