A myth that cost restaurant owners a lot of money: Start big. I tell you the opposite... If you start big, your money will fly away faster. Start small in size... big in your system. Many of the strongest brands and restaurants in the market today had very simple beginnings, but they had sound management, a clear system, and a development plan. Starting with a large restaurant from day one, while you haven't yet learned the market, operations, or cost management... this is a very big risk. Those who started 20 years ago and reached one or ten branches... didn't reach them overnight. They made mistakes... learned... corrected... developed... and grew step by step. Even if you have a large capital... this doesn't mean you should spend it all on the first project. Start with a project you can control, learn from it, build a strong operating system, and then grow while standing on solid ground. Success in restaurants is not measured by the size of the beginning... success is measured by your ability to continue and develop. Mohamed El Shenawy. I help restaurant owners and investors build successful projects from the start, through operational studies and analyses that help them reduce risks, protect capital, and make the right decision before investing.