I really wish I'd started a blog at the beginning. I retired from crazy restaurant life a few years ago, managed a private school cafeteria, was like a little personal cafe, and my customers were under the age of 12. Loved it. Our accountant, and eventually friend at the school told me her husband was opening a local brewery with a couple other guys. He owns a construction company, the other a sucessful supply company (you see where I'm going with this). I'd listen to her stories and offer any advice I had. Long story short, our school closed, I tried another cafeteria but it was govt run so..no. - so she offered me some hours at brewery, cleaning and prep and spying, in order to see why they're losing $$ . I saw many factors. Owners Not having any knowledge of restaurant operations left them vulnerable to posers and glib talkers. Flash forward, I'm now "km" of the place which is a loose inaccurate term. I'm actually expected to be everything BOH and then some. I only agreed because I didn't want to see them waste more money on yet another windbag and the staff supported my stepping up .One month later, it's become obvious what the issue is . I am #5 km in little over 2 years. Not a single cook remains since day one .I started the betting pool for my own longevity .I'm shooting for June. I'm sad for my friend. Hate to tell her it's her husband and the other rich frat boy owner who stand at the bar and drink beer while the kitchen falls apart (huge menu, understaffed, no training, small inefficient kitchen, huge dining room) is the reason for it's failure?