Restaurant Startup & Growth
There no denying it, opening a new restaurant whether it’s your first or fortieth entails risk, usually lots of it. It’s estimated that of the half million or so restaurants in the U.S. around 10 to 15 percent are forced to close each year. Most of these failures are restaurants that have been open fewer than 3 years.
It takes lots of planning, capital, hard work, perseverance, and a little luck doesn’t hurt either, to launch a new restaurant that hits the mark and becomes a financial success.
There are many factors that can increase a new restaurant’s chances for success in the areas of planning, location, market analysis, concept, menu, financial feasibility, staffing, operating systems and more. We are focused on bring content in a variety of formats to these areas with the objective of providing you with resources that will enhance your ability to better plan the opening process, evaluate the financial feasibility, make more informed decisions and go into the development process with tools to stay organized and on track with your plan.
The Startup & Growth section is our newest addition to the Toolkit. Please give us your thoughts and ideas of what other materials would be useful in this area and how we can make it better.