Quote:
Originally Posted by Villager Dude
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
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Sure sounds like you know what your talking about!! Nice to hear from someone who's either been in the business, or knows something about the business