I do not live in New York but with the few restaurant owners I have met here in Central California, if the business has not made back at least what it put in to start within the first year or so it goes under. So I would imagine the first year or so would be a safe bet. Though if you are looking for specifics, try calling around at your local restaurants and just ask them. I am sure you can find at least a few helpful answers.
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I do not live in New York but with the few restaurant owners I have met here in Central California, if the business has not made back at least what it put in to start within the first year or so it goes under. So I would imagine the first year or so would be a safe bet. Though if you are looking for specifics, try calling around at your local restaurants and just ask them. I am sure you can find at least a few helpful answers.