40 / IT'S YOUR BIZ For example, a lot of new restaurant owners close their doors quickly because they simply hadn't planned for the difficulty in hiring and retaining qualified staff. But someone who has restaurant experi- ence, or who has worked in a related business, will be familiar with the high employee turnover and know how to judge good job candi- dates. In short, there are nuances to every type of business, and as an owner, the more familiar you are with the potential problems, the better equipped you will be to deal with them. Never rush to judgment when you launch your business. Gather as much information as you can in advance, and don't be embar- rassed or hesitant to ask for assistance from trusted advisers, men- tors, or professionals when you need it. I wish I had a dime for every business owner who has ever said "If only I'd known. . . ." The bottom line: When you start a new endeavor, there's a lot you won't know, so it's important to bring as much to the party as