Just in Case You Thought Opening a Restaurant Was Easy and Lucrative

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"I took a major risk opening Tryst. I had owned a 30-seat restaurant at the time and leveraged the equity from my condo, lines of credit, and personal loans with interest to fund it. I put all the money I had into the restaurant and lived very modestly until I was able to pay off all my debt. Owning a restaurant is a 24-hour a day job ... It took me 5 years to get the restaurant running smoothly, get return on investment, and be able to breathe. The debt was huge, and any money that came in went towards paying down the debt." —Paul Turano talks to the Globe about the glamorous life of a restaurateur [Globe]