text: I am a professional chef.  I have been in the restaurant business for 15 years.  Over half of the restaurants I have worked in have closed.  Here is my word of advice:  If you do not fully understand the restaurant business (inventory turnover, shelf life, appropriate staffing, reservations, production, production capabilities, etc.) 1.  Find someone who is willing to be an investor that is capable of performing these tasks.  Make sure your chef has an interest in the success of the restaurant or,  2.  Find a safer business to get into.  \n\nIf you have specific questions feel free to email me.\nmikechampagne@hotmail.com