You need to be A WHOLE LOT MORE specific: What kind of restaurant? Diner, Full service, Pizza & sandwich shoppe, Buffet, etc. With or without beer, wine and/or liquor? The Qs go on: Type of cuisine? Italian, American, Greek, Chinese, etc. Type of clientele: Walk-in/street crowd OR reservations only - higher-income. Location in New York: City or one of the many other towns or cities in the state? AND the list goes on and on and on. You have A WHOLE LOT of decisions to make. Among them: What do YOU, personally know about the restaurant business? Do you know how to cook? Are you going to use or have new equipment or used equipment? Do you know how to manage? How good (or not-so-good) are your people skills? There's a very old - YET VERY TRUE expression: "If you have to ask, you can't afford it." I'll add: at the present time. Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Graduate of the Culinary Institute of America, New Haven, CT campus. Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" also known as ("a/k/a") "life's valuable lessons"