#1 rule in business is to NEVER EVER EVER get into the restaurant bar or business.

JFC. are you retarded?

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34848496)

Otherwise, even if you are successful, landlord will just raise rent.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34848799)

can't wait to see your commercial landlord threading

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34839214)

LOL no. most restaurants hemorrhage money on rent, labor, and food costs.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34849338)

This has a 90% chance of being a horrible fucking idea that will burn you out and assrape your capital. THINK TWICE. And if you still come to the conclusion that a restaurant is a good idea, THINK ANOTHER TWICE. You're specifically talking about opening a place without a full spirits license* (the biggest moneymaker of all) and with high-cost/low-margin, perishable, specialty-taste food inventory, possibly the dumbest thing you can do in the whole restaurant world outside of buying a Subway.

If you're still insane enough to go through with it, at least buy an existing restaurant in operation with valid permits and beer/wine licenses and don't waste any money remodeling the fucking thing. Buy as much used equipment as you can find and save every goddamn penny. And if you're really serious about a wine bar, you better know FL ABC regulations and distribution systems down pat, figure out what sort of use permit bullshit the city is going to put you through, etc. before you take the plunge.

Better yet, don't do it.

*I don't know FL's liquor registration system; maybe you don't need a hard alcohol license there. But I doubt it.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34839799)

it is common knowledge that the restaurant business is the easiest way to go broke. You might as well set your money on fire.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34839884)

12.5% total royalties and ad fund are high.

major problems with them are low margins, exacerbated by the bottom-end pricing structure subway aims to capture; wholesale cannabalism through overdevelopment, which is a problem most franchises face now; too-frequent and too-costly mandatory remodels; and inane operations standards/manuals that result in minor infractions (like sticker residue on a sneeze guard) forcing major costs to operators.

You want the real metric? Subways are entirely owned by recent subcontinental immigrants. Franchises that do well are owned by white Americans, with a smattering of blacks. This isn't a racist thing; the golden age of franchises was 30 years ago, and most businessmen that bought in then were white because most businessmen here then were white. White owners mean the system is still stable and has longevity - the same people own units or their kids inherited them. Black owners have increased as chains (esp McD's) have pursued diversity in the same manner as most GC businesses. Black owners tend to be also stable - the same forces apply.

Recent immigrants as owners mean the franchise is tricking people with no other outlet for entrepreneuralism into buying a shit concept. Subway is notorious for this. Subway will tell these poor Hindoos that the location has been operating for 40 years, which makes it sound stable. What they don't mention is that it's had 5 owners in 18 months and Subway just keeps selling it to the next Pradeep off the boat when it fails, keeping the store open.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34849326)

odd case.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34850036)

McD's saving grace is that its franchise agreement is not a pile of one-sided horseshit.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34855231)

TSINAH, big fan here. Dont do this. As a firmer business loan lender, I had a joke sheet on my desk of people's restaurant ideas. Wish I could find it. This idea will cause you financial ruin.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34840996)

remember for alcohol retailers there are generally 2-3 levels of bureaucracy, not just one. you need a liquor license, but then also a city/county conditional or minor use permit, or whatever they're called where you live. you may have to jump through hoops set up by the city, county, AND state to get off the ground. and that doesn't include health and fire permits, sewer permits, building code and occupancy permits, etc. your GF has probably never dealt with that shit in her job - that's generally restaurant exec territory.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34849236)

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34855461)

no personal guarantees on most of the leases, for a couple reasons:

1. the owners of the restaurant had been in business for ~50 years. that meant:

2. they actually owned most of the properties through separate holding companies and leased them to the restaurant operating company themselves.

3. where they were actually leased from third parties, the relationships between the restaurant and the landlord was so long that most of them started out as handshake deals. i've seen written leases for some locations from the late 80s or early 90s that were attempts to memorialize a lease that had been going for a couple decades already.

oh yeah, TSINAH, the LL may at some point want you to remodel the building as a capital contribution if you have a long-term relationship with them, so budget for major renovations every decade or two as well.

(http://www.autoadmit.com/thread.php?thread_id=3818071&forum_id=2#34850075)