This is the same advice we should be giving restaurants, Jon. Everyone starts out thinking all it takes is great surroundings (read expensive) and a cheap staff. These restauranteurs want fast money (hopefully seven figures but they’ll settle for six). Actually, they’ll be lucky if they make five. They’re so caught up in early profit, they forget they’re a service. They’re supposed to make customers happy. Your advice about modest return off the top is great. We all need to look at modest returns and build up. Good post.