We Asked: “How Did You Fund Your Restaurant?” | Eater
"This walk-in seafood spot upstairs relied largely on the same investor base as the owners' first restaurant, benefiting from supporters who had seen a prior successful opening and were more willing to participate. About 15 percent of potential investors dropped out due to liquidity concerns, but those slots were filled by regulars who had expressed interest, demonstrating the value of converting loyal guests into backers." - Morgan Goldberg
