> how is a restauranteur going to know whether their new restaurant will make $50k its first year, or take a $100k loss He won't, which is the suggested limit

> how is a restauranteur going to know whether their new restaurant will make $50k its first year, or take a $100k loss He won't, which is the suggested limit is on revenue, not actual profit. $10,000 revenue is what an average restaurant burns through in a few days (back-of-an-envelope number) in rent, staff and supplies.