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The thing with a lot of restaurant owners is that they're forced to follow a lot of dumb sub-laws, mostly for food safety, but many more arbitrary ones like minimum square footage in the kitchen; which ends up costing tens of thousands. My grandfather opened up like 3 restaurants during his lifetime, all of them failed within the first 2 years, because he didn't try thinking outside of the box. I hope one day the laws for small restaurant owners will change so your type of small, franchise-able restaurant will become easier to manage.