Philip Ward’s Blog
Unfortunately, all too many restaurateurs make the mistake of conflating good food with sustainable business. Restaurants are some of the trickiest ventures to keep afloat; according to statistics provided by a Cornell University study, 19% of restaurants flop their first year, and as much as 60% go under within three. Many of these would-be culinary successes made common, deadly mistakes. Here, I outline just a few that enthusiastic new restaurants make when they expect their culinary masterpieces to matter more than business strategy.
The hard truth is that not everyone will like your food. Sure, you can sweat over your recipes for months, wondering whether this dish needs a little more spice, or that one a little less – but in the end, you will still encounter hungry people who barely spare your hopeful new restaurant a passing glance. For those restaurateurs battling through their first few years losing even a handful of patrons can be nerve-wracking; after all, according to a study conducted by researchers at Cornell, as many as 59% of restaurants shutter their storefronts within their first three years of business.
Exploring a city for its hidden restaurants is one of my favorite pastimes – and those who choose to stick by one place – or even one dish! – they know they’ll like are depriving themselves of countless new dishes that are equally good, if not better.