Why restaurants succeed or fail
In an interview recently I was asked why I thought restaurants succeed or fail. It's a pretty broad question, and I gave a sound-bite answer, which was what was called for. I've reprinted the question and my answer below.
But we all know the issues involved are much more complex, and if you want to tackle some of them, please post -- just to get the conversation going, even if you don't have the definitive answer. ...
What do you think are the most important elements of a successful restaurant? In contrast, have you noticed any patterns or signals as to why restaurants tend to fail?
Beyond the obvious (good food and service), it really is location, location, location. Also, restaurants fail because people don’t realize you can be a great chef but not a great business person, and you need to be both or have a good partner.
(Karl Merton Ferron/Sun photographer)