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Why do restaurants often struggle to succeed? Why are they the first businesses to fold, and often in the shortest amount of time? The answer to these questions goes beyond the adage of "Location, location, location". Too many people open restaurants or eateries on the heels of a great dinner party where somebody said "People would pay money for that". They enter the business with little more than cash and a love of food and drink. And they exit the business with much less than they started with. Is it possible that one of the reasons the restaurant business is so hard to succeed in, is because some new restaurant owners lack business sense? Possibly.
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