The Restaurant Industry, What it Takes to Make it
The restaurant industry is well known for being risky. According to restaurant statistics, approximately three out of four restaurants fail in the first year of business (Dorf 11). Reasons for this include elements such as insufficient capitalization and improper management. On the other hand, the nation's 878,000 restaurants should hit $440.1 billion in sales in 2004, according to the NRA's (National Restaurant Association) 2004 Restaurant Industry Forecast making it one of the biggest industries in the world. Not to mention this industry employs nearly nine percent of the United States' work force. Two remarkable restaurant success stories are Brooklyn's Juniors and Chicago's Charlie Trotter's. As in the case of these two restaurants, hopeful restaurateurs should focus on the critical key to success, consistency. Restaurants fail within their opening year for a countless amount of reasons. Inadequate capitalization, location, poor food and service, misunderstanding the customer base, improper management, and inappropriate design seem to cover all the reasons for restaurant failure. Even if the food and service is good and the restaurant is managed properly, it can fail if it is in the wrong location or if it cannot adapt to ch
A little farther west, in the Lincoln Park Chicago area, Charlie found his perfect building and set a $1. 2004 is the year the restaurant industry is projected to hit the $440 billion dollar mark. Legendary restaurant Juniors, is a success story all its own. This resulted in the loyalty that Juniors customers indulge in today. Also, their legendary desserts are still measuring up to customers' taste buds. Others try to find the best location, hire the best chefs, and spend a fortune to build the restaurant and are out of business in six months. Every night, Trotter and his team of chefs prepare three tasting menus of six-course meals. Today, just as on the day it opened, Juniors remains a Brooklyn phenomenon. Small, independent farmers from around the country provide the balance of his ingredients. The ambience in the converted two-story 1908 brownstone has a luxurious feel. He also makes sure that all his flavors are true and that his dishes are not drenched with heavy creams or sauces. I just use them as points from which to push myself forward and remain consistent", (Lawler 78)Trotter also holds great focus on the consistency of his clientele. Now you need to deliver great food, great service, and a great ambience as well.
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Acceptance Essays
