The food business in general is about passion. If you do not absolutely love everything about the business, then it becomes a job, like every other job. Except the pay is worse and the hours are longer. Don't take a huge loan, even if you have no loans, it is generally considered normal for a restaurant to make profit after three years. A good one is even after one year, profitable in two. Roadside is a little cheaper and quicker.
Catering is the best road into the game, but, you must be very good at networking and managing details.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA
"perhaps...but then again...maybe not..."