I Want to Open a Restaurant. Am I Crazy?

Stop guessing. Take the 10-Minute Reality Check before you sign a lease, quit your job, or lose your life savings.

60% of restaurants fail in the first year. They don’t fail because the food is bad. They fail because the math never worked.

You have a dream. You have a concept. You might even have a great recipe. But do you have a business?

Most "dreamers" skip the boring part—the unit economics, the labor ratios, and the lease terms—because they are running on passion. Passion doesn't pay the rent.

I created The Restaurant Feasibility Audit to give you the unvarnished truth about your concept.

This isn’t a cheerleading session. This is a stress test for your business model. It forces you to answer the 10 questions that separate the "Bankrupt in 6 Months" from the "Profitable in Year 1."

Inside this 1-Page Reality Check, you will discover:

• ✅ The "Napkin Math" Calculator: A 3-step formula to see if your rent is actually affordable (or if you are working for your landlord).

• ✅ The Labor Trap: Why needing a $100k Executive Chef is a hostage situation, not a business plan.

• ✅ The "Impulse vs. Destination" Test: Will people actually walk in, or are you betting on a miracle?

• ✅ The Lifestyle Audit: Are you building an asset, or are you just buying yourself a grueling 80-hour-a-week job? 

Who is behind this Audit?

I am a Certified Executive Coach, a Franchisor, and a Real Estate Investor who has sat on every side of the table.

I’ve been the Tenant fighting a landlord for fair terms.
I’ve been the Franchisor coaching hundreds of owners through their opening day.
I’ve been the Executive parachuted in to fix broken companies.

I have seen too many entrepreneurs lose their savings to "dream concepts" that were mathematically doomed from Day 1.

I don’t care about your feelings. I care about your success.

If you can’t survive this 10-minute audit, you won’t survive opening night.