Comment by dismalaf

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.