Define "OPENED" for me

I've seen, here and elsewhere, numerous references to people who opened businesses and/or restaurants. So, what exactly does it mean when someone states "between 2000 and 2008, I opened 4 restaurants"? In context, it usually seemed to imply managing from a distance/investing/ consulting rather that hands on experience, but perhaps I'm wrong about that.
'Winger

As someone who has "opened" several restaurants, here's my definition.
A person who was part of the original opening staff. It's exciting and difficult as most of the ideas, recipes and service styles have never really been put into practice except for training.
If your owners are well financed you may have been lucky enough to host a soft opening or dry run.

It's during the first weeks when you also discover where a concept has to be tweaked so it can be executed flawlessly. During this time you are also very busy because of the endless maw of humanity that will be beating down the door to try the "new kid in town". The general public's perception of your place is likely formed forever during that crucial period as well, as they will share with anyone with in earshot about their experience, good or bad.
That's why most successful opening crews are well experienced and possibly even cherry picked from other establishments months before with the promise of better pay or the chance to manage. You are only as good as your weakest link, so the most experienced usually will bring a couple of strong people with them. From the very valuable dependable dishwasher to that good looking service pro bartender.
You also learn valuable lessons every time you work at a new establishment. You get a feel if the menu is solid and will be easy or difficult to put out. You also find out quickly if the equipment will allow you to keep up with the volume or if the POS system is a slow piece of crap or well programed to consider every possibility.

Dan said it, so true!

From my limited restaurant experience (and that was many decades ago, circa 1970s), I've always perceived the term "opened" to include not only the owners and managers of new institutions but also the "opening crew" and/or training staff.

I remember going to other stores in the chain to work for the first couple of weeks of a new store's life to help train the new crew and to lend a hand with the inevitable grand opening rush.

I was also on the staff of at least one brand new restaurant where we were the first occupants of the newly constructed building. We had to deal with all of the issues arising from brand new installation including equipment, furnishings, crew, everything from the ground up.

Just my experience . . . .

Opening a new restaurant means that the person started before the restaurant opening and was on the opening crew. I personally have "opened" 3 restaurants in 3 years. Two of them, I was a consultant who was later brought on to a full-time role. The other one, I was hired as a line cook and helped tweak the operations from the line, but nothing really different than any other line cook spot except a little bit of a steep learning curve and higher stress to begin with. Stating that you "opened" a restaurant doesn't mean much unless they were part of the planning and decision making process, and even then, did the concept work? The one job I stated I opened as a line cook was the Our Best on Bardstown road and look where that concept is at now.

Usually opening a restaurant is "hands on", otherwise your just an investor.

Just my two cents.

That's a pretty deep question Winger and I've been pondering it since you posted. I've come to the conclusion that since the only thing I ever "opened" was a beer and a bag of chips that I will leave the answering to the experts.