I think this is an extremely intelligent question. After we opened, it was probably 3 years before I even had time to ask it of myself. For me, the answer is easy: What I did not adequately consider was the size of the job of keeping the restaurant clean, from the exterior and parking lot to the windows, carpets, bathrooms, back room, and, of course, the kitchen. Before you start, give this area some realistic consideration. (Virtually) no one you hire will do it as well or as reliably as you would, while the labor, equipment, and supplies costs are substantial. Additionally, you cannot compromise without potentially alienating your most particular customers.
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