u/purplethunder383

I’ve been open just over a month and right now I’m hovering around break even. Not losing money, but definitely not making much either. Part of me is stressed because this obviously isn’t sustainable forever, but another part of me is wondering if this is just… normal early restaurant life.

We’re getting great feedback, solid reviews, and repeat customers already, which feels like a win. At the same time, I know I need to push marketing harder, extend hours, and probably hire more staff, all of which costs more money before it makes money.

For those of you who’ve been through this, how long did it take before your restaurant was actually profitable? And what were the biggest changes that helped you turn that corner?