Actually, new restaurants fail at an alarming rate anyway, and have been doing so for as long as I can remember.
I’ll say that working in food service, especially management, is very hard work, if you want to be successful. I’ve never met a restaurant manager (with the exception of some family owned and run restaurants,) over the age of 35 who isn’t divorced, if ever married.
Mark
“Actually, new restaurants fail at an alarming rate”
Good food, good portions and a fair price. The rest(80%) is very good food/kitchen management. There is a restaurant owner up the beach who buys all the joints that fail. He changes the name, jiggles the menu a bit and turns them into very profitable eateries. When he has the cashflow high, he sells them, then waits for them to fail so he can buy them back at a song.
He’s been at it for 30 years.