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"Do what you know" doesn't mean to open a food establishment because you cook well or that you love a particular type of food. You should know the in's and out's of the food business itself. I know I'm the gloomy gus here but restaurants have a very high failure rate. I worked for a woman once whose dream was to open her own restaurant because she made the best spaghetti sauce west of Italy. In the end, hard work and wonderful spaghetti sauce couldn't over come the eventual lack of business and she ended up going back to working at her real job as a nurse in a hospital. Specialty shops like crepes won't last the long haul but hopefully they will offer other incentives to for people to continue to frequent the shop. I wish them well, everyone loves a winner.

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