"ImStillMags" > wrote in message
...
On Jul 30, 6:20 pm, "Steve B" > wrote:

>
> reply: Take it for what it's worth. You seem to find reality offensive. I
> do not. In your opening sentences, you say you have all this restaurant
> experience, and then ask the most basic questions in restauranting. What
> happened with your first venture(s)? If they were so good, why didn't you
> franchise them, or expand to other locations? Why did you close? If the
> practices were so sound that they succeeded and made you money, what are
> you
> doing here asking about such an ABC question as "location". Why aren't
> they
> still open? Sold it/them? Okay, what did you learn?
>
> The other categories you inquire about are just about as lame. "Ideal
> restaurant staff"? That's easy. Those who will show up every night.
> "Surroundings"? Well, away from swamps, airports, els, sewage treatment
> plants, hoods, etc. Decor? I have an idea. How about Da Bears motif in
> Green Bay? *** venues are big today.
>
> In all this, you business genius, I have not heard one word said about the
> market or the competition. Have you assessed either? The market is soft
> right now, with lots of restaurants failing, and more people eating at
> cheaper restaurants. And is there a glut of restaurants in the area you
> want to build in? Smart business men research these two things FIRST.
>
> Sorry if reality leaves an unPollyannish taste in your mouth.
>
> Steve

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What is amazing to me is someone who admittedly knows NOTHING about
me, my history, my business, etc. thinks he has all the answers and
has the automatic right to tell me what I know and don't know and is
able to magically deduce all that from a simple list of questions
asked to a group of people who have definite opinions about food, food
preparation and places to eat.

You are amazingly judgmental based on no information at all.

reply: You're welcome. I only based my comments on a history of yours.

Steve