The restaurant business in New York City is like no other business in the world. The rent structure, the volume of business, minimum wage pay scale, spotlight and notoriety, 3rd party online order, celeb chefs, and delivery platforms, as well as the ever-increasing regulation set forth by NYC, make operating a restaurant in NYC exciting, exhausting, and sometimes as nerve-wracking as bungee jumping. As a result, national organizations established to support restaurant operators in other parts of the country very often do not connect with restaurant issues in New York City. The unique rewards and challenges facing restaurateurs are often more complicated, misunderstood, or not embraced at all. As a franchise consultant in the restaurant development space, my experience has been that when it comes to addressing and assisting restaurateurs in New York, one size does not fit all.