[Villager Dude]

Originally Posted by rubicon

This thread received an awful lot of attention. So it seems to me to place this all in proper prospective members of TOTV ought to have some reliable statistics.

My computer acumen is not the best but I bet there are a number of members out there that can gather stats together in a New York second.

I believe it would be beneficial to know the following.

How many restaurants fail annually first on a national level, compared to the state of Florida and Florida compared to Central Florida and central Florida compared to The Villages , if available?

Secondly the cause of these failings?

Next I wonder what the national average is for restaurants being closed for health/safety violation compared to Florida and then Florida compared to Central Florida and then again Central Florida compared to The Villages if it is available. I suppose if it is not available it may be possible separate Marion, Lake and Sumter counties from the rest of Central Florida.

Along with the heath/safety facts stats would be what violations close a restaurant down, duration, etc. for instance blocking an exit door certainly is not a good thing but compared to roaches running the place well....you know

I'll try myself but this is not my forte'

I believe I recall about 50 % of new restaurants fail in the 1st two years. These are Mom and Pop types not established chains.

The reasons are

Lack of capital

Lack of Talent


It baffles me when a new restaurant opens they do not have the staff trained properly and sometimes the menu is too big for the kitchen and staff to handle .

They do not find out what makes other restaurants successful in the area .

They do not test the market to determine if their concept will even work in their particuar market.

I managed private country clubs as a career and my motto was always :

Find out was the members want and give it to them ,

Worked for 30 years.

Most health violations are sanitation related

Food handling processes

Proper holding temps for food

worker sanitation

pest control

Dishwaser chemicals and water temps are not up to code

Staff is not compliant with health dept education