Opening a Restaurant May Be The Biggest Mistake of My Career
Last night I really could not sleep. When I finally did fall asleep I woke up in a panic, sweating, and worried about opening the restaurant.
Yesterday I did a walk through with my architect and he did his best to try and help me understand the unexpected and additional costs I needed to absorb in order to continue my build out.
On the outside I think I am always calm and reserved. On the inside, I am kicking myself trying to figure out how I ended up in this predicament. Perhaps my inside perspective is displayed on the outside more than I am willing to admit. Regardless, right now at this very moment I am not happy. More importantly, I am not sure I made the right move.
Getting comfortable.
Back in 2015 after several triumphs both from a business perspective and professionally, I did a blog about the importance of “being comfortable with being uncomfortable”. Shortly after that, I proclaimed on social media that I planned on taking on the enormous task of opening the first of what was to hopefully be multiple restaurants.
It wasn’t just about expanding my reach and being successful in the restaurant business. It was also about showing the guys I mentored that if you worked hard, stay focused, do the right thing, and stay spiritual, nothing could stop you.
Fast forward to today, sometimes I question whether or not I made the right move by pulling the trigger and leaping into this. In hindsight I could have played it safe and focused on growing professionally. I have other business interests that do fine and financially I do well in my career.
Why complicate things? Why take the additional risk? Why go into a business where according to a frequently cited study by Ohio State University on failed restaurants, 60% do not make it past the first year, and 80% go under in five years?
Well, there are multiple reasons why I convinced myself it makes sense for me to go into this business. However, that is an entirely different article. Nevertheless, in the same way I woke up bothered by what I had to deal with in opening the restaurant… I panic when I get too comfortable. I can’t just live and be okay with my circumstances because complacency kills growth.
And I'm scared, seriously.
I can’t lie though, when I do the numbers and realize that I have already spent more than 110% what I planned up to this point in the process, I get nervous. And the very idea that my work ethic and business acumen does not guarantee a successful restaurant bothers me greatly.
The possibility of failure propels me to work harder daily. There are whispers that I can’t and won’t be able to pull this off. Who do I think I am?! And putting up my own hard earned capital with no additional investors (but well all have haters :-\)?
Midway through this process, I am not sure if things are going to work out... or if it is worth going through at all. I could have quietly continued on with my life with minimal risk and tremendous upside.
But that isn’t me and I know that anything worth having hardly ever comes easy. I guess I will stick with the process, hope for the best results, and pray for growth.
This will either be one of my greatest accomplishments or largest mistakes ever. And I am trying to embrace the experience regardless. It is sometimes difficult to do so while you are in the fight.
In a month or so, we will all see how it plays out. Come and see me...
Sweet Soul Kitchen
939 W. Huron St
Waterford, MI 48328
Online: SweetSoul.kitchen
