The reality of running a restaurant: Too Big, Too Quick

Share Post:

Share on facebook
Share on linkedin
Share on twitter
Share on pinterest
Share on email

Another restaurant has closed. This time it was the winner of America’s Next Great Restaurant. It just closed it’s New York City location leaving only it’s Minneapolis location left. Here’s what the PR team says:

The realities of running a restaurant are very difficult, more so with multiple locations in multiple cities. After a careful review of the business model and the performance of the restaurants, we have decided that our best opportunity for Soul Daddy’s success is to focus our efforts on establishing a solid footing in one location, building the brand, and developing the operations from there. We have decided to close our restaurants at Hollywood and Highland in Los Angeles and the South Street Seaport in New York, effective June 14, and focus on developing the best restaurant we can at the Mall of America restaurant in Bloomington, Minnesota. While it has certainly been a difficult decision, we believe this is the best approach as we work towards ongoing success for Soul Daddy.

I couldn’t agree more. Get your core location on its feet. Build the brand. Recruit loyalists and evangelists for your brand. Justify the expansion before opening locations across the country. This is restaurant 101.

You have your focus Soul Daddy, now get on it! FIRE IT UP!

Discuss this Project

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hello!

Login to comment

Forgot Password?  /  Signup for an account

serving up News, Projects, ideas, tools, inspiration directly to your inbox every week

Why try to remember to check back every week? Get all the greatest bits from Grits & Grids® delivered to your inbox every Monday morning, for FREE.