Should I Open A Restaurant?: The Pros and Cons of Being a Hospitality Entrepreneur

If you ask nearly anyone who works in the restaurant industry, it can be grueling and utterly unrewarding. Despite this, habitual restauranteurs continue to open new concepts year after year. So, what fuels the desire to work in an industry that feels like it’s killing you on a daily basis? Peter, Emaleigh, and Nick are answering questions, including:

• Do you learn more from in-restaurant training or culinary school?
• Why is the hospitality industry so addicting?
• What are the differences between opening a restaurant today and 20 years ago?
• How are liquor licenses granted in New Jersey and elsewhere?
• Does America’s ‘dining out’ culture contribute to the misconception that anyone can operate a restaurant?
• What is the most unexpected cost when opening a restaurant?

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