Start-up Costs Quotes

Starting a business is risky. Half of all new businesses fail to experience a fifth anniversary. And everyone knows that you could lose all the money you've invested in your new company and then some. Those are the obvious risks of trying to be an entrepreneur.

I think small business is struggling in New York City. It's a fantastic market, it's a very appealing market, there's lots of opportunity, at the same time it's a very difficult place to build a small business.

I had a couple of investments that didn't go my way. That's why I laugh at guys who say, 'Oh, I'm going to open a clothing line. I'm going to start a restaurant.'

In my experience, fledgling entrepreneurs focus way too much on the money - you can get most things done and figure out a lot without spending much. That said, most businesses require money to launch and get off the ground.

Young entrepreneurs should spend an awful lot of time thinking about what they want to go into.

For me, the risks in terms of opening that brewpub were fairly high. I put my house up as collateral, I invested the liquid money I had and two years of my time to get it over, but that's really not much of a risk for what the potential reward was if it worked.

The whole - it's the economy's bad. It's bad for everybody. I have my own comedy club. I opened it three years ago in a horrible economy. I created jobs. And we just started breaking even after a year and a half, barely. For that entire time, I have had to pay the difference of what we owe in rent and taxes and everything out of my own pocket.

We all get into business, and we take a risk in terms of putting capital.

Relatively few people should start companies.

Franchises are independently owned and operated businesses whose owners are responsible for their operations.

The truth is that it has not been my pipe dream to have a restaurant. I know restaurateurs, and the amount of work that goes into a restaurant is nothing short of insanity. It's a real commitment, and most restaurants don't make it, so the odds are really against you.

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

The problem for new businesses isn't corporate taxes. Anyone who has actually started a new business knows you don't make enough money for years to pay any meaningful tax on it.

The mistake that makes launching a venture expensive is when you try to make a disruptive technology so good that it can compete on a quality basis with an established product.

We need to see many more people starting businesses and becoming their own boss, but the squeezed middle exists as much within this group as in the population at large as rising costs are hitting small businesses - who after all are consumers too.

The three of us pitched in $15,000 a piece to get it started.

I had $20,000, and I started up JYSK.

Whenever you start a new business, the sheer number of variables at hand makes failure a constant possibility.

If you have a fantastic idea you're really passionate about and are making $100,000 in your job, if you can set aside some of that to invest in servers or contractors or other folks, that's actually the best way to start a business in my opinion.

With lower start-up costs and a vastly expanded market for online services, the result is a global economy that for the first time will be fully digitally wired-the dream of every cyber-visionary of the early 1990s, finally delivered, a full generation later.

The economics of setting up a new restaurant are scary in good times and terrifying in bad ones.

I have wanted to run my own business since my time at Clitheroe grammar school. I remember thinking if I could get a penny from everyone in Britain, I would earn £208,000 a year.

I remember when I was young, I was watching TV, and my father came into the room, agitated, and told me to start a business. I was eight years old.

I bought a restaurant - that was pretty expensive.

I'm sensitive to the resources needed by a small business to get started and keep going.