Romesh Chandravati (CASTING PLUG ASSEMBLER)

Opening a restaurant is like opening a dream box—but dreams come with price tags. Apart from monetary investment, be ready for at least 6 months of losses before you break even. Salaries, spoilage, low footfall at the start—all of this eats up cash flow. If you only look at setup costs, you’ll underestimate. A safe thumb rule is to have 1.5 times your setup cost available as backup working capital.