The problem is most of these operators don’t have a clue about running a restaurant business. Most of their issues is that they don’t understand cost accounting and most importantly, lack cost awareness. They see TV shows that talk about the 3x model, without regard for the market. Meanwhile a lot of these folks couldn’t tell you their daily nut or the avg revenue per cover or the true cost of a hamburger bun. The restaurant math has flipped crazysince Covid as food costs, fuel, labor, rents, packaging have gone nuts. They are wrapped up in ingredient inflation with farm specific custom meat, switching from Great value hamburger buns to custom brioche buns, and using craft sodas. Most of these guys have no clue what their real costs are, nor have the retail expertise to pivot their business. Its like flying an airplane, and they can barely drive a car. At the end of all this the operators that made money with a popular trailer that go lease an expensive storefront and hire a dozen folks at $15 hour avg and can’t cook anything but prime brisket will vanish in a cyclone of debt and missed payrolls. And the OG guys using their old timey pits and choice meats and cheap rent will just be trucking along.