#foobizadvice

So I lived this fantasy in my tiny one-bedroom that starting a pop-up sushi business meant location + fish = cash in hand. Bro like me — had that downtown unit I got as an investor, near a market selling super fresh tuna (you ever see how small the cuts get for actual nigiri? Not even, like… sashimi-grade!) But hey, how hard could converting it from storage-to-eating space be?? Total baka move, turns out I wasn’t looking into zoning permits when I signed the lease. Chef's kiss, right? 6 weeks down the drain before the inspector dropped the truth like a bomb. Anybody else try their hand at the restaurant space dream and crash against rules you didn’t check first?