> Maybe you can explain something. I see lots of tiny Asian restaurants
> that
> pop-up here and there in my area. The people who work there seem to be
> new
> to this county based on their command of the language. Their restaurants
> seem to survive while others, even big chains, come and go.

Well, just a theory, but here's what I think. Historically, people who are
new to our country are willing to work harder, and accept a lower standard
of living. They are more likely to be willing to put in 80 hours a week and
"get by" than most born Americans. What would be interesting would be to see
how any of these places make it to a second generation. Also, many of these
places are small, carry out type places that can operate on low overhead.
The people I have talked to about starting up a restaurant (and this may be
due to the nature of my company) tend to be looking for a more traditional
"sit down" style operation. They always have "great family recipes", and
often put in time as a server somewhere in their high school days.

Of course, it should be said that many people DO know what they are getting
into, and have a great deal of success.

There are more independent Chinese Restaurants in the US than there are
MacDonald's.