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Why former NFL players SHOULD NOT get in the restaurant business..

charlottenian

By charlottenian,
in Huddle Lounge

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charlottenian Newbie

charlottenian

Posted
Posted

Was a very good restaurant and Dan Morgan is a very nice guy but the restaurant business is brutal

Friends and Family of Sweet T's Diner, it is with heavy heart and deep regret that we announce the closing of the Diner. The current environment coupled with the circumstances beyond our control has presented insurmountable challenges we did not anticipate. Please know that we fought as hard as we could to keep the restaurant open - we simply could not continue to personally overcome these challenges.

Thanks for all your enduring support during this venture....we truly value each and every one of you."

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Jbro Newbie

Jbro

Posted
Posted

I would not suggest a hobo turn to you for advice let alone a former NFL player. With that said, it sucks that it's happening but you win some you loose some. I am sure Dan is smart enough to use this as a learning experience and that will only make Cheeze Mo's stronger.

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Matt Foley Newbie

Matt Foley

Posted
Posted

rest biz is super tough. guys i grew up with family has always owned one.

I know one of the dude's who owns Cosmo's and they just had a write up in the Ob about them being around so long. 9 years is like 20 yrs in the rest biz nowadays.

There was an awesome restaurant in Dilworth called Planet Grill years ago. Man that place was awesome. And always packed. And yet, it didn't survive. I think the owners of restaurants tend to put too much of the profit up their noses and it bites them in the ass.

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Davidson Deac II Grand Master

Davidson Deac II

Posted
Posted

There was an awesome restaurant in Dilworth called Planet Grill years ago. Man that place was awesome. And always packed. And yet, it didn't survive. I think the owners of restaurants tend to put too much of the profit up their noses and it bites them in the ass.

Before I joined the Navy back in 1986, I worked in a restaurant. My job for about a year was to order all the supplies and assist in maintaining the books. Having good food was not enough. We had a manager who was an excellent cook, and good at managing cooks, but a poor boss in other aspects. Just had no clue about the personnel side of the business. Our profit margin was about 1%. The owner eventually canned him, and the new manager was about to get the profit up to a healthy 8-10%.

Fwiw, I wouldn't go back into the food business unless it was a last resort.

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