In a post between "JOE MACKEY : NANCY BACKUS", on 11/29/2019 5:52 AM

 JM> Restaurants usually operate on a shoe string, unless some
 JM> big chain. When I was in the produce business I saw many,
 JM> many places come and go. And it didn't matter if some small
 JM> hole-in-the-wall or some fancy place. Running a restaurant
 JM> is for the love of it, not to make a lot of money.


I've seen several "for the love of it" restaurants only operate for a few short
years and then be "forced" to close.  It primarily had to do with whether the
operator owned the building or not.  If not, then increasing rents made it
difficult to operate on a living-wage profit and still have enough to cover
operating expenses.  If they owned the building or space, then more of the
earnings could be retained for growth of the biz.

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