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In this candid first-person account, Shaan recounts launching a Chipotle-inspired sushi concept after trying sushi for the first time. Partnering with a Food Network chef, he and his team learned to make spicy tuna and other sushi items, but they also committed every conceivable operational mistake, effectively taking a "buffet tour" of startup errors. Despite these missteps, the venture generated roughly $20,000 in profit before they voluntarily shut it down, which, when spread over a year of full‑time effort, equated to a meager $1.82 per hour. Shaan emphasizes that a first business is often the worst, but the crucial outcome was gaining momentum, confidence, and the realization that future ventures need not be frightening.
