𝐓𝐨𝐩 7 𝐑𝐞𝐬𝐭𝐚𝐮𝐫𝐚𝐧𝐭 𝐒𝐭𝐫𝐮𝐠𝐠𝐥𝐞𝐬

Hello Friends,

While we’re putting together our monthly sales report, I wanted to take a moment to share some behind-the-scenes challenges that many restaurants face. These insights come from our own experience, though I’m sure every industry has its own struggles. Here are the Top 7 Real Challenges of Running a Food Business — based on out real pain, not theory:

1. Investment – the lifeblood of any restaurant.

Getting started typically requires anywhere from $100K to $200K. But good luck getting that from a bank or investor. Most are very cautious, especially when it comes to food businesses. It’s a high-risk industry, and lenders know it.

2. Market fit is a gamble.

You can have an excellent product with glowing reviews—but if the market for it is too small, you simply won’t have enough customers. Planning to open something totally unique? Think twice. Sometimes it’s “unique” because no one really needs it. Remember that book about red and blue oceans? No one mentions the folks who dove into the blue ocean… and drowned alone.

3. Location, location?

As grandpa Eminem said: you have one shot one opportunity. Choose the wrong spot and it's game over. Even if you have the funds to relocate, breaking a lease can be a financial nightmare—you might be stuck paying for a place you’re no longer using for the next 5 years.

4. Pivoting is hard.

If your burger shop isn’t working, you can’t just flip it into a coffee shop overnight. Even if you manage the rebrand, it takes time (and money) to attract a new crowd. Unlike tech, you can’t “beta test” a restaurant idea easily.

5. Hiring never ends.

Even for us—where most of our employees stick around for over a year—staffing is still the most time-consuming task. People are your business. Your sales depend 100% on them, so you have to hire smart, constantly.

6. Endless operations.

The daily workload can quickly become overwhelming. Be prepared — a restaurant’s to-do list is long and relentless: food ordering, strict quality control, deep cleaning, pest control, equipment repairs, and more. There’s no off switch.

7. Recurrent costs you can’t escape.

Even before you open your doors, the bills start piling up. Rent, payroll, insurance—these don’t wait for your sales to catch up. Imagine paying $28,000 a month just for rent and salaries, and it’s your first week. Whether you make $100 or $10,000, those bills stay the same.

Yes, it sounds scary—and honestly, the food industry is extreme. I’m not trying to scare you off, just sharing the real picture.

I’d also love to hear about the hidden struggles in other industries. Every business has its own battle, right? Feel free to share yours in the comments!