Intro and an Inquiry About Starting a Small Food Stall Business

Hi we had Idea two years ago to start Food shop, we build a shop with stockroom, shop area was 120 m2, stockroom at 200 m2, well as you go along you learn that all is not what it seems to be, lots of money in the trash for us anyway, we seen some small ones making just for them to pay bills, and bigger ones not even making any profits as well, so I have stopped putting any more money to it, was it good idea or not I am not sure but for one thing I am sure we can not lose more, thay work from 7am till 8pm 24/7 no break or maybe one day off a month, I see this as no life and that scares me a lot.

samangelevski     In hindsight, what were the most glaring errors in your business.   Poor sales, missing inventory, gross margins, or other reasons...   ?

We actually have that worry right now - starting too big and not getting enough return of investment and the money running out eventually forcing the business to fold up even before it gets off the ground.  That's why we are making sure we are going to start small.  When I say small I mean 10x10 feet small.  And keeping the menu and work crew small and manageable as well.  But yeah, we are worried we will end up losing money instead of making it.  Thank you for sharing your experience.  Will definitely keep it in mind.