> Take the leap, but you've got to do your diligence. Listen to the feedback and concerns people voice about your endeavor.
Absolutely, but there's never a situation of any kind without drawbacks.
A quote from David Chang of Momofuku, etc:
> I think almost everything we've done has been a failure from the get go. That's just the truth, and I don't think people see that. We have fucked up just about every opening in every restaurant we've ever done. We grind it out and figure out how to make it work as we go. That's what makes it a very organic experience and sometimes maddening. But I can't see any other way to do it than to engage with the world, make the mistakes, and pick up the pieces from there.
Absolutely, but there's never a situation of any kind without drawbacks.
A quote from David Chang of Momofuku, etc:
> I think almost everything we've done has been a failure from the get go. That's just the truth, and I don't think people see that. We have fucked up just about every opening in every restaurant we've ever done. We grind it out and figure out how to make it work as we go. That's what makes it a very organic experience and sometimes maddening. But I can't see any other way to do it than to engage with the world, make the mistakes, and pick up the pieces from there.