Patricia Lara of Casa Sensei: 5 Things I Wish Someone Told Me Before I Became a Restauranteur

An Interview With Vicky Colas

Chef Vicky Colas
Aug 19 · 10 min read

Patience is key. Understand that you will not open a restaurant and begin making money right away. It takes an average of two years for a new restaurant to finally make a profit. You need to have the funds to grow and invest behind your brand and concept. The margins are very small and the overhead is huge! It is a very challenging industry and if you don’t have the flexibility to be patient with your funds then this is not the investment for you.

Authority Magazine

In-depth Interviews with Authorities in Pop Culture, Business, Tech, Wellness, & Social Impact

Authority Magazine

In-depth Interviews with Authorities in Business, Pop Culture, Wellness, Social Impact, and Tech. We use interviews to draw out stories that are both empowering and actionable.

Chef Vicky Colas

Written by

Chef | Nutritionist | Entrepreneur | Consultant

Authority Magazine

In-depth Interviews with Authorities in Business, Pop Culture, Wellness, Social Impact, and Tech. We use interviews to draw out stories that are both empowering and actionable.