[jtdraig]

You make good points and the characteristics of the successful restaurants that seem to have staying power would make a good overview for future success. However, too many really have failed and struggled over the past four years. So, it is worth trying to see what makes a success and what causes failure. I would submit that the business environment and certainly the rapid judgment spread on line does a lot to make or break a restaurant fairly or not. Restaurants opening here have to do their due diligence and they should be assisted by the Leasing Agents. Closed storefronts that continue to remain so don't do much good and become a drag on the reputation of the Town Squares. Everyone comes in here with a deal on rent and other charges so it's a level playing field (perhaps). The difference in what makes a restaurant a success is in their menu selections, prices, kitchen management, service management, and prompt resolution of complaints. If a restaurant has this together at opening, they most likely have a chance. If they do not, they have a greater chance of failure and inability to recover from a mistake. There doesn't seem to be a happy medium.