It actually is a smallish Mexican grill place. The focus is on fresh ingredients. It is NOT like a Rubio's Baja Grill place. Rather, it serves traditional mexican dishes with an emphasis on everything being fresh and not from cans--including the tortillas! So none of those crappy doughy thick crappy grocery store tortillas, for example.
The reason why I wouldn't be able to change the menu is that if I were to buy in, it would MAYBE be 20-25% ownership only, if I am lucky. And to make it a possibility, I would need to approach this on an egg shell basis...i.e. "I am here to fund and support and be a worker in YOUR restaurant. Not to change things." I dont necessarily have the funds to open a restaurant all on my own, so this represents a realistic way of breaking into the industry and restauranteering.
So their menu is pretty set (at least for now). Also, I have been cooking real mexican food my entire life, so this would not be a learning experience but merely a business opportunity. So that leads me to the whole idea of being stunted creatively (at least for now)--not learning any new dishes or techniques. True, I can stage with other chefs. I hadnt taken that into consideration. GREAT! I will have to think about that now too--thanks for the added variable mredikop! :eek: just kidding of course.
And, true, the whole idea from my originial post of "NEVER expanding the menu or NEVER being the boss" is overly extreme. But I feel like I should weigh my decision from the WORST case scenario--at least in part.
But thank you all for your input so far!