The New York Times takes a gander at how difficult the restaurant business truly is but divulges little anyone in the biz already knows: Even more than loving what you do, you must know what you're doing; it's not all wine and roses, especially after an 18-hour day; it takes money, money, money, some---if not all---of which you will lose. The statistics aren't pretty: Two of every three new restaurants, delis and food shops close within three years of opening, and yet they keep coming and coming (and closing) and coming. [NYT]
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