I own a foodservice business and it tends to be a mixture of both. You're not going to be able to run an establishment without at least some business acumen, bu

I own a foodservice business and it tends to be a mixture of both. You're not going to be able to run an establishment without at least some business acumen, but everyone who's ever worked in the industry is fully aware that the pay is complete shit in terms of effort expended. So, as a result, owners pretty much have to be very passionate about the industry in order to even contemplate opening their own place to begin with - and this is here in the Midwest, God help anyone who wants to open something in a major coastal city.