There was a guy that made excellent carnitas here that was from Southern California and they were excellent. He was just doing a trial run to see if he could make a living doing it. He was busy, sold out most days, but in the end realized that since he wasn't renting the building and was just operating out of a bar that took all the profits from drink sales, that it was a lost cause. In most restaurants, including the one that I owned, a majority of your profit comes from drinks which require zero prep time. He ended up leaving. I guess that is good for him but bad for us!