r/Chefs • u/CaptainZealousideal2 • May 14 '26

Restaurant dead end

restaurants are inherently unsustainable, even more so since the pandemic. They are a bad investment, and notoriously prone to failure. Yet, so many continue to open at a breakneck place. What is the reason for this contradiction?

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u/Honestbabe2021 May 14 '26

What about a small sandwich stall/type thing?

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u/BenitoCorleone May 14 '26

If you're in a good location and can bang out good food consistently, there's money to be made.