Quote:
Originally Posted by Leon
I think you have a great idea. The only way to make it in retail is minimize your overhead (as you are amortizing it well) and also have other streams of revenue. I am a huge advocate of this approach as it limits your exposure somewhat, to any one thing. I just got out of 2 retail restaurants after 9 yrs and don't think I would want to deal with a brick and mortar anything unless it was on my conditions, and it would have to cost virtually nothing (somehow)...but as you are doing. You have very little downside.
|
Thanks for the encouragement Leon - still trying to get my girlfriend to see it that way.