Sure, if sufficient care, attention, and elbow grease made it a near certainty that even a halfway competent owner/manager could take out, say, $100k per year to live on, then you might have a reason to be a little indignant toward Thiel.

The restaurant market is notoriously fickle with considerable risk of ruin. Between opening a restaurant and building its clientele is a lot of uncertainty. It’s easy to look at the surviving restaurants and think that anyone could make a comfortable living at it. The economist must consider both the seen and the unseen — of which the latter in this case is all the restaurants that started and failed.