Message: | For about 20 yrs, we Grubbers have investigated a concept restaurant based on upscale appetizers, particularly multi-ethnic like you suggest, served from dim sum carts. Even with prospective investors salivating, just couldn't ever get the numbers to work out. Considering reasonable startup capital investment, labor (kitchen) costs & floor space & parking needs for relatively low-cost fare eat up (if you'll pardon the expression) the pro forma bottom line. A great concept for some "gentleman restauranteur" out there however. |