YOU'RE WORKING AGAINST ALL ODDS
"When someone asks for advice on opening a restaurant, my answer is always 'don't'. You must be totally passionate, fearless, and willing to lose all of your money. Otherwise, don't do it. Regulatory delays could eat up all of your money before you've even opened. How many restaurants of Eater NYC's Best Restaurants of 2010 are still open? Especially in NYC, there is ruinous competition.
Any s.o.b. with money can come in, rent the best location, hire the best chefs/GMs/architects, and not care if six months later the place shuts down. Better chefs than me have opened and failed miserably. Bankruptcy and divorce ye may face if you open a restaurant.
And just when you're feeling successful, you realize the only way to keep up the energy is to hire more people. If everything goes well, you'll have all the talent, energy, and success to open on time and make it through the first two years. Most chefs are not good business people and have a hard time dealing with financial decisions. Many restaurant owners, if they do make it to year three, should sell and get out while the takings are good. No guarantees it will ever get any better, and so many factors conspire against you -- natural disasters, a downturn in the economy, death in the family.