dele

Fantastic responses, thank you all! I want to answer some question specifically: @weinoo: in the group, some of us own our own businesses, we haven't taken any classes though. @Chris Amirault & Holly Moore: Very solid points, we each do have the personal skills to make business happen (we are not novice to that) and we do understand the challenges... to @NancyH point on financing, we are actually boot-strapping and have that part covered, and again, we understand those risks. @cat5fan: I've personally read the E-Myth (though I personally find "the Toilet Paper Entrepreneur" more interesting), we however don't have the time to literally work at a restaurant. @HungryC: none of us do, but I like that idea of "incubating" a lot, can you please expatiate. A follow-up question is, since we each have our own jobs/business, what is the best approach per management to balance this (again considering we have little to no experience)? Thanks again all.

I and some of my friends are in the process of starting an ethnic (African) restaurant in the New England area major issue is, none of us has any experience in the restaurant world, we are just seeing a great entrepreneurial potential in the market for this restaurant, not to mention that we are on a tight budget too. So far, we are hunting for a place that is already built-out, and should sit about 25-35, any experienced advise you can help us with?