People in hospitality business
Hey everyone,
I currently own and operate 15 franchise locations of consumer repair I’m now considering getting into the food/cafe space for the first time through a franchise-style concept in Texas.
I’m still in the research stage and trying to learn from people actually in the industry before making a decision.
Would really appreciate honest feedback from restaurant/cafe owners, especially people in:
- Coffee shops
- Dessert cafes
- Brunch concepts
- Fast casual
- Similar hospitality businesses
A few things I’m trying to understand better:
- What were your biggest surprises after opening?
- What hurts margins the most?
- How difficult is staffing really?
- What operational issues happen constantly?
- Any supply chain/vendor problems?
- Is second-gen restaurant space actually a major advantage?
- How long did it take to feel stable?
- If you could start over, what would you do differently?
I’m not looking for motivational answers — I’d rather hear the reality, good or bad.
Thanks in advance.
Yes post is written using chatgpt, and no im not scammer or bot lol