Quote:
Originally Posted by graciegirl
Keeping restaurants running and open is a tricky business and requires so much dedication and hard work that fewer people are willing to commit to that life.... Also, I believe as areas in The Villages often have similar age groups, we see a drop in the older areas to come out and eat and drink and support the local "country club restaurants".
The developer's business plan was to build and often establish and run restaurants and then lease them to other people to run. This has met with a mixed bag of failure and success for the very reason that it is hard to keep a restaurant alive.
Does anyone know who footed the bill for the recent redecorating of Cane Garden? Was it the business who runs it or the developer who owns the building?
I think we need to understand the complexities of running a restaurant where we have enormous crowds for three months out of the year. What do you do with the help during the quiet season? It looks to me that it requires the same money skills that running our personal finances do, but saving money for the bad times is not everyone's skill.
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The restaurant business has both the highest bankruptcy rate and owner/manager alcoholism rate of any business. Very difficult business, regulations, increasing minimum wages and food/rent costs, which are difficult to pass on to consumers. Open all the time, most busy time weekends and holidays, when no one wants to work. Big time burn out for owner/operators. Very difficult to maintain good help and still turn a profit.
This was my mistake of a career choice when young. I have a college degree in Hotel Restaurant and Travel Administration. What I learned is that I needed to go to graduate school and get an MBA with a Finance concentration and start a real career. I admire and applaud anyone who can make a good living in the restaurant business, very difficult.