Creating a business is never a simple feat. But creating a business that historically carries hefty start-up costs and minimal profit margins in a fraying economy pockmarked by high inflation, supply chain disruptions, labor shortages, and elevated fuel costs takes the concept of challenging to a new peak.
For Ben Pote, who opened the fast casual restaurant Wildacre Rotisserie in June in Greenwich, Connecticut, there is 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.”…