Shreveport Times:

It’s an American Dream for some — opening a restaurant, being your own boss and becoming a fixture of the community.

But the challenges of getting off the ground are great, and a crowded market and slim profit margins are responsible for a revolving door of eateries across the United States.

“From day one, you will have to eat and breath that restaurant for at least the next two years,” said Erica Papillion, spokeswoman for the Louisiana Restaurant Association. Read more here.

Originally posted by Cris Zimermann on February 20, 2012 in Franchise Site.

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