Restaurant Myth

Guaranteed Failure: The Biggest Restaurant Myth

If you own a restaurant or are planning on starting one, you can probably recite this statistic by heart: “Ninety to ninety-five percent of new restaurants fail during the first year.”

While this nasty little restaurant myth has been making the rounds since the first time the Julius Caesars ordered carryout—okay, maybe not that long—it’s been a while since anyone did a study on these statistics. When Ohio State University actually did a longitudinal study on this issue between 1996 and 1999, they found that 67 to 81% of restaurants closed sometime during the first two years. The cream will rise to the top and the rest…well, you know.

That means that nearly 20% of restaurants survived those treacherous early years. Why does debunking this restaurant myth make so much difference? Because we program ourselves to do what we believe. If we believe we’re supposed to fail, we will. If we believe we can succeed, we will usually do that, too.

Far too many restaurant owners believe the failed restaurant myth hype and stoically accept market declines when they should be revising their menus, taking a serious look at their décor and their atmosphere, and beating the bushes for more business.

As a restaurant owner, don’t be fooled into thinking that success is a mostly-miss proposition and that your fate lies in the stars. While the odds still aren’t in your favor, they’re probably much better than you ever suspected. So if your new restaurant is struggling, forget about the failed restaurant myth and "fight" to turn things around.

There’s a 19% chance I’ll still be coming in your doors to eat two years from now.

It is sad that many rookie restaurant operators don't know just a few little things that could mean the difference between profits, and a "For Lease" sign in the window!

If you are thinking about opening your own restaurant, or struggling to make your current restaurant profitable, I suggest you read the FREE report entitled "The Restaurant Industry's Dirty Little Secrets. To get your copy of this restauant insider information (there are some people who desperately don't want you to learn this!), click here to get your FREE report!

If you would like to read more about the event that made me mad enough to sit down and write this ebook, click here

Today's Independent Restaurant Business Tip

for . Make a point of scheduling a check of all lighting, (IN and OUT)! Some owner operators get so tied up inside their restaurant that they never take a stroll outside the building. I recall one marginally successful restaurant that had many lights out on their front sign for years. The owner always drove in the back alley and never walked outside at night time. You must try to keep a "critical" eye and see your restaurant as your customer does! (They aren't in the kitchen the entire time ;-))

Testimonial

Hi
I thought I would take a minute and say a big THANKS!!!! I have read your story over and over and over again. It was easy to read and easy to understand. Thanks for taking the time to put everything in perspective for me. I'll keep in touch and let you know how it goes.
Thanks your biggest new fan
Jolene