Comment by dismalaf
11 hours ago
You act like $100k/year isn't still well above average. Hell it's above what SWEs make in any country that's not the USA.
But pertaining to this article, the key to tiny Japanese restaurants such as these snack bars is that their startup costs are extremely low, rents are low and since they're tiny, they don't need staff so they keep all the profit. Probably good enough to make an average living without too many worries.
100k is a pay cut for me. Especially the risk and amount of work involved.
I program a w2 job and can make 1.5x that without difficulty. I program for my own company and make 2-20x more.
I don't think the average person could handle the risk, difficulty of labor, and knowledge to run a successful restaurant that makes 100k/yr.
So you're just bragging now? Do you even have a point? Cool that you make so much, but for most people in most of the world, $100k is a lot.
> I don't think the average person could handle the risk, difficulty of labor, and knowledge to run a successful restaurant that makes 100k/yr.
Margins are so low in restaurants in North America because of absurd regulations, zoning, rent, etc... Literally 90% of the costs are bullshit.
That's why it's difficult. You need a ton of revenue to deal with the bullshit, which means large upfront investment, staff, expensive rent, etc... You're doing more than most CEOs. Take away all the bullshit and it's a pretty straightforward business that anyone can do: you sell food and drinks.
In Japan or much of the EU, to make $100k you really only need to sell $150-200k. No staff, tiny footprint, minimal regulations, cheap rent or you own it. That's how restaurants can survive there with like 10 guests per night.