[Peachcreek]

Before I owned and ran my own restaurants, I worked for several years prior to that fixing other peoples' broken restaurants- fixing menus, profitability, staff and training issues. When I finally felt that I had learned enough managing other peoples' restaurants, I began my own. Even with my experience I was barely able to keep afloat the first few years of ownership- there a lot more to operating and managing an entire restaurant than to even fixing an existing place. And that goes far beyond the realm of food.
So my advice is to learn and get as much experience in all fields of restaurant experience under the safety net of being an employee. Not just foh/boh but all the other aspects also- office and financial duties, business management, basic maintainance and janitorial-
The biggest single lesson I learned when I began working for myself? The sheer amount of menial labor I had to do was enormous!