Think starting a restaurant on a “low budget” means spending almost nothing? Think again. In this episode, Salt breaks down why even the leanest operations still require $50K+ in Korea or $100K+ in the U.S.—and why dopamine-style, hype-driven concepts are a trap for small owners. Learn how to design an endorphin-style business that builds loyal regulars through comfort, balanced flavors, and smart sound design, all while keeping ROI high. Real menu examples, survival strategies, and the 80/20 endorphin–dopamine mix that actually works.For more info, Visit: Saltnfire.net 

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