I already acknowledged, in my post above, that of course you shouldn't have a "shitty" lease. My point is that (along with all the other boxes one should tick

I already acknowledged, in my post above, that of course you shouldn't have a "shitty" lease. My point is that (along with all the other boxes one should tick in starting a restaurant in a cutthroat market like NYC) -- and in particular if your goal is to run a business that's actually thriving, and not just marginally surviving -- it's not sufficient.