Janet Baraclough wrote:
>
> The message >
> from Sqwertz > contains these words:
>
> > Experience and success is worth more than a culinary education.
> > What you have to be concerned about are the chances are that this
> > initial restaurant is going to succeed. Most don't.
>
> Usually, because commercially inexperienced people underestimate the
> high degree of professional skill it takes.

I'd guess it's because many restaurants are started
by people who know they can cook well, but don't
realize they don't know how to run a business.