Thread drift....
But -- you're acting like it is impossible unless you're loaded. It's not. Just like there are indy ski makers that go to shit in a few years, there are others that are making a good living (Moment, Praxis, On3p etc). There are just tons more visible restaurant failures because there are more people interested in doing it. People overestimate their skills, make bad decisions, suck at reading the market or don't know how to run a restaurant. My neighborhood place is a fine example, and I know owners of at least 2 other similar places in Denver (i.e. they read the market well). Two first time owners: one runs front of house, one the back. $10-20 entrees. Spent a lot of time in the industry before owning. Took a loan out to buy and ready the place. Four years later they are opening another place, have paid off the loan to buy, and both saved enough to buy nice homes in Denver. They aren't getting wealthy like the big restaurant groups, but they make well above what it takes to live a upper-middle class life, and have assets. And most important to me--they have decent food and a lovely staff that doesn't turn over like most the industry.
But they work way more hours than any ski bum with dreams of pow days would be willing to.
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