[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'

[jblum315]

Doesn't seem to be a subject worthy of a PHD dissertation

[Bogie Shooter]

What the hell do I do with this information once I get it together?

[billethkid]

I have no real need for any of the information as none of it would add any value to what I already know.

Being successful in the food business is as simple as ABC....
clean
good/consistent service
good/constent food
reasonable prices
reasonable access

Everything one needs to know to be a rip roaring success is not a secret....

the ones who fail do not abide by the above and try to get away with mediocrity. They get what they earn/deserve......loss of business then closure.

Every one that I have ever known whether here or any where else that failed desrved to do so.

btk

[Carl in Tampa]

I see no value in gathering all the statistics mentioned.

Of more value would be to check on the health safety violations of restaurants you intend to visit.

Go here: https://www.google.com/search?q=rest...ges+fl&spell=1

You will find links to check out restaurants in Sumter and Marion counties, where most of them are located. There are also links to some individual restaurants. Here is the link for Sumter county Sumter County, Florida Restaurant Inspections

Also, note that virtually all restaurants get an occasional violation. You can dig out the details on particular restaurants and decide how serious you consider the violation to be. Often it is a practice that you do in your own kitchen.

[foodcritic]

Originally Posted by billethkid

I have no real need for any of the information as none of it would add any value to what I already know.

Being successful in the food business is as simple as ABC....
clean
good/consistent service
good/constent food
reasonable prices
reasonable access

Everything one needs to know to be a rip roaring success is not a secret....

the ones who fail do not abide by the above and try to get away with mediocrity. They get what they earn/deserve......loss of business then closure.

Every one that I have ever known whether here or any where else that failed desrved to do so.

btk

I would add the following to your correct list: Open your establishment in The Villages Florida which has a disproportionate number of retirees, many with lot's of money and fairly low expectation levels about what constitutes acceptable results in the original categories you listed.

[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

[PaPaLarry]

Originally Posted by billethkid

I have no real need for any of the information as none of it would add any value to what I already know.

Being successful in the food business is as simple as ABC....
clean
good/consistent service
good/constent food
reasonable prices
reasonable access

Everything one needs to know to be a rip roaring success is not a secret....

the ones who fail do not abide by the above and try to get away with mediocrity. They get what they earn/deserve......loss of business then closure.

Every one that I have ever known whether here or any where else that failed desrved to do so.

btk

That's my criteria also!!

[PaPaLarry]

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

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

[rubicon]

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'

Well guys I cited the aforementioned because there have been so many allegations concerning why an eatery failed. It also seems that people continue to wonder why we can't seem to draw quality restaurants here.
so I was surprised when some of the responses read like" � don't need no stinkin badge" in TV.

I have an aversion to make assumptions. I understand what people are looking for when choosing a restaurant but that wasn't the question I posed. Again my question was alluding to the fact that with solid statistics one could determine whether what was happening here was the norm or if there were other issues facing eateries here different than from other places?

Simply stated my question was about the reason(s) for failure and not how do I judge the quality of the eatery I selected, the latter answering an immediate question while the former takes on a macro-view


Personal Best Regards:

[mulligan]

The rate of failure here seems no different from the rate where I came from in Mass. Provide great food and service, and they will come. I would think statistics would be difficult to interpret given everyone's different expectations for restaurants. The chains have the juice to do extensive market research. The independents, not so much.

[ronsroni]

TAKIS, TAKAS,TACKUS..... NO MATTER HOW YOU SAY IT, Takas near Lowe's in TV is one of if not THE best Italian food joints around here.
The salad pre dinner is wonderful and fresh. The foods are fresh and plentiful.
YUM

[richierich]

Originally Posted by Bogie Shooter

What the hell do I do with this information once I get it together?

HA!! nice