> until he decided to close for a week And it was the week before 'the slow season'? They came back to the start of a slow period. It's almost comical how li

> until he decided to close for a week And it was the week before 'the slow season'? They came back to the start of a slow period. It's almost comical how little thought/planning he managed to put in to things, and after getting a 4 star review, and things picking up, he decides to close things down "for a week"? Closing down during a known 'slow period' - that makes sense. I know seasonal/tourist places that do that. This was just... yet another misstep that, as you said, could easily have been avoided. It became painful reading this. And it makes me think... this whole notion of '80% of restaurants fail' stuff is partially due to just really poor planning or non-critical thinking ability by people up front. Of course, more planning and analysis up front may just stop people from opening in the first place, which may bring the % rate of failures down, but the overall numbers would be lower too. It's hard not to read this and think "I'd be smarter than that - I wouldn't make those mistakes" (having worked in restaurants, I wouldn't make those mistakes - I'd likely make other ones!)