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.
the meat thermometer was so far past the top reading, it read Taylor
"perhaps...but then again...maybe not..."