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In Reply to: RE: Two questions posted by email@example.com on June 27, 2017 at 09:07:09
The big problem with a restaurant is the mercurial nature of the business.
One month you could be dreaming of expanding, and have hired several new help. The next month you wonder how you can stay open!
I had cousins who opened a nice little restaurant. Just as they were opening a new one an economic recession hit, and they went totally bankrupt. Bad timing.. but also shows the nature of the business.
As for music added in.. This doubles the boom or bust nature, being the current hot spot vs last months old news.
So like the old saw of how to make a million dollars with a audio store? Start with two million.
If you really want to try, I suggest finding new friends who already own such places, and learn a lot more about the business before you jump in head first.
In San Diego's Gaslamp, there are literally maybe 100 restaurants and within 3 to 5 years, there are 100 different ones. The only ones that I recall being there nearly forever are the BBQ dive that was used in the Top Gun film and maybe one of two others that aren't trendy and just serve burgers and sandwiches at reasonable prices.
I agree mostly. Some restaurants last. Some don't. Where I live we have restaurants that have definately lasted. People stand in line. People pay others to stand in line for them. I would call that success.
On the other hand years ago I lived in a college town. One of my college buddies bought a bar after graduation.He changed the name and decor, came up with some fun ideas, ran it for a year and sold it. I asked him why. He explained that with college kids it's all about the new place. Everyone has to go to the new place. You can make money for a while. Then you sell. If you look at it as a temporary thing, that business model can work.
Yeah, there are plenty that do last the test of time. The Curbside Cafe here has been around a long time and is always packed and does well enough that they close down after lunch.
When I lived in LA during college, we'd always go to the Pantry for steak and eggs late at night or early in the morning, depending on how late we partied. A couple years ago, we were going to see the Eagles at the Staples Center in LA and I thought we could catch dinner at the Pantry which is a few blacks away, that is, if it was still there.
It is and hasn't changed a bit. A line out front that moves quickly and they still only take cash. I doubt the menu has changed since 1924, except for the prices which are still awfully reasonable.
There is some truth in your post. On the other hand, there are many restaurants, chain or not, which have been around for decades. One of the important aspects for longterm success is that it not be a "niche" or "trendy" restaurant. Niches and trends come and go. Too many young, and often inexperienced, folks think they've got the latest greatest restaurant idea, only to find that, two or four years later, nobody cares about it anymore.
Another problem is inept management. Running a restaurant isn't just about the ambiance and the food, it's also about running a business. Many people who start restaurants don't have those skills.
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