This was on the cover of the March 2007 issue of Entrepreneur magazine. The article is a waste of time with advice like: industry experts advise working in a food-service environment first to learn the rhythm of the business and experience its inner workings. Any restaurant experience can be valuable, provided you spend enough time learning the ropes. The article then recommends writing a viable business plan, and choosing a building on a well-traveled street where its possible to install highly visible signage. This Entrepreneur article offers almost nothing of value except a quote from a restaurant operator, “Dont even think about starting a restaurant with less than $100,000 in cash for a bargain-basement opening, or you wont get even remotely started on the right path.” The amount depends on your location and the local cost of living. In pricey New York, for instance, a different restaurant operator mentioned in the article stated that youd better have $2 million for a restaurant with 200 seats if you hope to generate $1 million in sales. The article ends with: For more step-by-step information, see Entrepreneur magazines StartUp guide # and they try to get you to order. There was no step-by-step information contained in the article; and yet they expect to lure people in with a lack of quality information. The next page begins a list of the top restaurant franchises for the year, which takes up five pages with ads. This is why I will generally use magazines like this as wrapping paper, so I can find some way to make use of them. If you have any interest in these kinds of magazines let me know, Ive got extras I can give you.