I have a friend who is trying to make a go of this now, he has run three successful resto's in the past 30 years and the golf course is killing him. He also has the bar and he says if he didn't have that, he would have thrown in the towel. His BBQ side of the biz is doing great, but, the snack bar and restaurant are killing that profit. He does get good catering gigs, but, he says the drag of the dining room needs to be addressed.
He says he would not do the deal again, even with the bar.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."