As for why people get into the non-chain restaurant business, passion for food and delivering a great experience are the most common responses I get when interviewing new owners. That’s also the kind of comments CJ Seitz hears. She’s the director at Western Washington University’s Small Business Development Center, which gets plenty of clients in that sector.
In her years of advising people about opening a restaurant, she can’t recall one listing “making money” as the top reason they want to do it. The development center helps new owners understand the financial realities, particularly keeping expenses in check.