What are the chances of a new restaurant prospering?

Answer 1

Quite good if a sufficient number of the following factors are considered carefully: The restaurant should be easily accessable to (and can be noticed by) a high volume of potential customers (location, location, location! How well could you survive on strictly "local" clientelle if you're a block PAST the main turn-off?). The staff must be competent at their duties and pleasant to the public, You might fail if it isn't capitalized well enough to make it (at least) past the complete first "slow" season. The restaurant should be percieved to: Have easy egress to rejoin the traffic from which the customers were diverted, Have a variety reasonably priced tasty (High quality if not fancy) food, a selection including healthy foods is better (if still thought tasty). Being seen at the restaurant should entail no loss of prestige for customers; a great plus if it's seen to enhance prestige, but that's hard to achieve in a start-up. Inducements to arrive and to eat should not be so appealing as to make customers spend extra time after eating (thus tieing up space otherwise available to others)- those sort of inducements should be a focus for the "bar" crowd if there's a bar. Some regional relevance should be considered. While it might be successful, a Sushi bar in a small cowboy town in Wyoming is probably not a very good investment. Same could be said for a Bratwurst-Haus along the Tex-Mex border or a Jamaican Jerk Chicken joint on Rodeo Rd in Bev Hills. Quite good if a sufficient number of the following factors are considered carefully: The restaurant should be easily accessable to (and can be noticed by) a high volume of potential customers (location, location, location! How well could you survive on strictly "local" clientelle if you're a block PAST the main turn-off?). The staff must be competent at their duties and pleasant to the public, You might fail if it isn't capitalized well enough to make it (at least) past the complete first "slow" season. The restaurant should be percieved to: Have easy egress to rejoin the traffic from which the customers were diverted, Have a variety reasonably priced tasty (High quality if not fancy) food, a selection including healthy foods is better (if still thought tasty). Being seen at the restaurant should entail no loss of prestige for customers; a great plus if it's seen to enhance prestige, but that's hard to achieve in a start-up. Inducements to arrive and to eat should not be so appealing as to make customers spend extra time after eating (thus tieing up space otherwise available to others)- those sort of inducements should be a focus for the "bar" crowd if there's a bar. Some regional relevance should be considered. While it might be successful, a Sushi bar in a small cowboy town in Wyoming is probably not a very good investment. Same could be said for a Bratwurst-Haus along the Tex-Mex border or a Jamaican Jerk Chicken joint on Rodeo Drive in Bev Hills.