Just to support what other people are saying about you being correct but insufficiently pessimistic, this has been discussed a lot here in Washington DC in connection with licensing for food trucks. There's a huge amount of interest in the trucks because they're what you can get if you can save/borrow $50K. Here's an article from a few years ago which leads with an example of an experienced chef trying to get a venture off the ground and looking at well over $750K just to open the
budget version of his restaurant:
“If anyone can understand the tension between brick-and-mortar restaurants and the mobile army of food trucks that has stormed D.C. in the past year, it’s Stephan Boillon. After he lost his job at Dino in Cleveland Park in 2008, the veteran chef sought to launch an upscale sandwich shop on Connecticut Avenue NW. His plan was to offer only cold sandwiches, which would enable him to build a restaurant with no burners, no oven, and no deep fryers.
But even Boillon’s stripped-down concept was going to cost $750,000 before the doors opened—a figure that didn’t include rent, utilities, insurance, advertising, taxes, labor, association fees, or any of the other overhead it takes to operate a business in a neighborhood that expects a lot from its entrepreneurs.
So with credit tight and investment money scarce, Boillon found a cheaper way into the gourmet sandwich business: a food truck. For $50,000, one-fifteenth of the price to build his brick-and-mortar concept, Boillon started El Floridano, his rolling unit dedicated to home-made roast-pork Cubans and other bread-driven bites. Boillon had traded a restaurant’s higher profit margin for a truck’s lower start-up costs.“
http://www.washingtoncitypaper.com/articles/39815/inside-dc-...