Good food and good service are important, but that’s FAR from a complete picture of what you’d need. Restaurant success depends on so many variables. That’s why food & beverage establishments have high failure rates.
Some other things you’ll need (and this is still an oversimplification):
–> Location, location, location (cliché, but true)
–> A simplified menu, allowing for a variety of dishes from few ingredients. (This will help you manage costs and keep your prices down.)
–> Consumer friendly interior and menu design. (The natural flow of traffic within the premises, and the ability to quickly scan a menu need to be accommodated, or the experience will create confusion and drive customers away. This is *not* the same as good or bad service.)
–> Differentiation. (If your restaurant is just the same as everyone’s else’s, it’s only a matter of time before your customer base erodes. You must be different, and reaffirm that difference with your consumers, or you’ll fall out of top-of-mind recall, and then you’ll really be on thin ice.)
Again, a "comprehensive" list of what restaurant needs to survive would have to be much longer, but these are some points to consider at least.
Comments
i agree.
References :
Good food and good service are important, but that’s FAR from a complete picture of what you’d need. Restaurant success depends on so many variables. That’s why food & beverage establishments have high failure rates.
Some other things you’ll need (and this is still an oversimplification):
–> Location, location, location (cliché, but true)
–> A simplified menu, allowing for a variety of dishes from few ingredients. (This will help you manage costs and keep your prices down.)
–> Consumer friendly interior and menu design. (The natural flow of traffic within the premises, and the ability to quickly scan a menu need to be accommodated, or the experience will create confusion and drive customers away. This is *not* the same as good or bad service.)
–> Differentiation. (If your restaurant is just the same as everyone’s else’s, it’s only a matter of time before your customer base erodes. You must be different, and reaffirm that difference with your consumers, or you’ll fall out of top-of-mind recall, and then you’ll really be on thin ice.)
Again, a "comprehensive" list of what restaurant needs to survive would have to be much longer, but these are some points to consider at least.
References :