Has anyone here been a part of a failing restaurant? Especially at an owner, GM, consultant, head chef or sous level. What was it like? Did you dig yourselves out or close the doors? Did you change your game plan? What was the hardest part? Was it poor sales, food costs, management or something else? We all talk so often of working in great establishments but the reality of this business is failure is everywhere and at all levels. I hear stories of tired and mentally exhausted owners/cooks/chefs/managers and it seems like a failing/failed restaurant sucks the life out of all involved.