Quote:
Originally Posted by michael c
Mark my words...pockets this deep know how to survive..
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The world is littered with formerly-rich restaurateurs, many of which who got too far ahead of their finances in locations far less seasonal than this.
You are argue their experience is in their favor. I argue that if they were so experienced and cash-flush they would have delayed opening until these problems were worked out, or they would have been able to open on schedule with a smoother operation.
I hope they make it, it sounds like a good recipe for success (pun intended).