"Jose" wrote in message
t...
I've never run a restaurant, but I've heard it's a very slim margin
business. I've been a restaurant customer in many restaurants that have
run up against their margins. They had one choice: either raise their
prices, or lower their quality. Every restaurant that chose the latter
failed.

Yes, but do not be fooled into believing that there is no money to be made
in restaurants.

A neighbor had a cousin who was a good chef, and wanted to manage a
restaurant.
The neighbor had some money to invest, and it took off. He now is wealthy.

Find the chef, the manager will be easy, with you looking over the shoulder.
The rest will follow. You can find a great chef and lure him away from
where he is a success, with promises of some more say-so about the menu and
running of the restaurant, and a portion of the take, on top of a nice
salary, of course.

My vote is for a place that has not average or good steak, but fantastic
aged corn fed steak. That should not be hard to find in Iowa. Is there an
over supply of good steak restaurants around you? Think of it. Can you
give (within a millisecond) the recommendation of (one place) where you
would go for a slab? If not, the nitch is still available to be filled.

Like it or not, French cuisine is some of the best, IMHO. That can go with
steak, too.
--
Jim in NC