[bigbootch]

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BTW, Korean BBQ's seem like a very simple restaurant to run. You dont need much in terms of utilities in the kitcheen. Most of the side dishes can be kept over night. I dont know how popular these are outside of California and NYC???

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What you say would be 100% true if all they served was bbq, but instead what you say is like 50% true because korean bbq restaurants often serve a good number of dishes that are not bbq. So, this makes running it more similar to a regular restaurant.

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Here is my game plan. You have the BBQ, Bibimbob(sp?), Kimchi-Jigae, and a few other soups. That is all.

I dont think the lack of these other dishes would really keep other people away would it?

Whenever I order BBQ, we will usually order one soup to go with it. I find it impossible to eat BBQ and a dish together.

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If you could successfully run such a restaurant, i.e. get enough business, then yes that would be a very simple and profitable business to run. And, in some areas, running such a restaurant successfully is very very possible.

The thing is, in many other areas, that restaurant would be way too specialized. People who specifically want to have bbq would go there, sure, but you would lose the business of everyone else who just want [other korean food]. And in Korean culture, bbq is a small minority, e.g. maybe 1 out of every 7 or 8 times I go out to eat korean do I go for bbq.

It would be kind of like having a restaurant that ONLY serves hamburgers - they exist and some do very well (red robin comes to mind), but in general you are going to have a harder time succeeding as a restaurant than say TGIF or Chili's.

Just my thoughts based on my personal experiences and preferences - I've never tried to run a restaurant so I might not know what I'm talking about here.