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There are dozens if not hundreds of articles about why restaurants fail. We’ve all read them.
They didn’t understand the market.
The owner was never around.
The owner was always around and micromanaged.
Bad location.
Bad concept.
The list could go on indefinitely, and they’re all true. But these are symptoms. They’re not the roots. And most of the roots start at the beginning, long before the restaurant opens. The beginning is the base, and it’s where most operators either set themselves up for success or slow-motion failure.
I’ve been part of no less than 35 openings as an owner, consultant, or employee. It’s never easy, and even the most seasoned operators drop the ball in the early stages. It all starts with an idea.
Who and What Are You?
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