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Message: <blockquote data-quote="Dannyalcatraz" data-source="post: 5250221" data-attributes="member: 19675">I can't stress this enough: do your homework.Contact local restauranteurs that offer similar fare to what you're expecting to sell- find out what kind of profit margins they have.  Find out how long it took them to become profitable...and what kind of initial investment they had to make.Also look around where you're planning on opening.  Make sure that the cuisine you're hoping to offer isn't saturating the area.  Even if yours is the best of its kind, you're still the new guy, and would have to draw customers away from everyone else.I know of an intersection in Dallas that has a Church's Chicken, a KFC, a Popeyes Chicken and a Williams' Chicken on the corner lots.  The reason they all survive there is that, while each is a fried chicken place, they each have different sides, they have an inordinately high demand for that particular cuisine (Yes, in conjunction with my race's stereotype, I'm talking about a black neighborhood) AND they all have strong customer loyalty based on distinguishable flavors.And there are no other chicken places within miles of them.If you opened your place near that intersection and your main offering was your mother's secret recipe fried chicken, you'd be closed before you know it.Serve burgers, OTOH, and you may make a killing.</blockquote>