Creating a business isn’t a simple feat. Rolling out and maintaining a business that historically carries hefty startup costs and minimal profit margins in a fraying economy marked by high inflation, supply chain disruptions, labor shortages, and elevated fuel costs takes the concept from challenging to another level.
Ben Pote, who opened the fast-casual restaurant Wildacre Rotisserie in June in Greenwich, Connecticut, say there’s never a safe or sane time for a restaurant entrepreneur to set up shop.
“I think you have to be a little bit crazy to open a restaurant no matter what time or what the market conditions are,” he said, with a laugh. “Granted, things got a lot more complicated—we’re in the process of reopening the economy and inflation with COVID kind of coming and going, but it’s still a great time for restaurants that are willing to be thoughtful about the way they’re serving their food and are reaching their customers in new creative ways, while managing their costs.”…