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[mattm]

There have been a lot of articles about the tough times restaurants are having because of the current economic conditions. Yes, lots of restaurants have gone out of business, but many are still making a profit.

What are you doing at your restaurant that keeps your business profitable? What are you doing to decrease costs? What are you doing to increase sales?

[mattm]

This quote is from the "Need Advice" thread:

Originally Posted by Unregistered

Four months ago I remodeled a former Taco Place and opened an upscale Burger Restaurant (Home Page) and as a former Pizza Parlor owner, I thought that I knew enough about the restaurant business that this would be somewhat easy.

The Pizza experience helped but I can see now that I should have got any job in any burger place for a while. It would have cut down on the experimentation and testing and wasting money on things I really didn't need.

If you have lots of experience in the Wraps business...great. If you don't...work in that business even part time to get a better feel for it.

Only other advice I can give is... it will cost more and take longer than you think.