I've sat in a closed shop at 2:00 AM more times than I care to count, watching a talented chef realize they just burned through their life savings because they thought they were opening a restaurant when they were actually opening a factory. The most common disaster I see in the Kebab Gyros Greek & Italian industry happens before the first customer even walks through the door. You find a "perfect" location with high foot traffic, you sign a five-year lease at $4,000 a month
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