I run a medium sized restaurant. To maintain margins I have to increase my prices roughly 10%. If you operate you would know how significant this will effect f&b businesses. Margins for myslef are already very thin at ~10%. Most f&b's are already running on even smaller margins.

Took me 3 years to break even on startup costs.

I'm very grateful for where I'm at now. Lease has to be planned properly, I opted for 3+2. You will suffer on a 1+1 or 2+1.