Everybody knows that the list of failed restaurants is constantly growing.  On the other hand, the list of new restaurant openings is also growing.  It seems contradictory, but it’s true.  What is the difference between a successful restaurant that consistently has good food, service, and atmosphere, and an unsuccessful restaurant that lacks one or all of these qualities?  The difference is in the execution.  Setting and maintaining high standards in these areas is the greatest challenge in our industry, and the key to being successful.

Developing and establishing your standards is a particularly difficult task for new restaurants.  Additionally, raising standard levels of quality for food, service, and atmosphere in an existing restaurant can be even more challenging.  Before a restaurant in a downward slide can hope to get good results from outside marketing, they have to get their "house in order". What’s the use of getting people to the door if they’re going to have a bad experience and never return? 

There are other reasons that restaurants may be struggling.  Maybe their costs controls and accounting procedures are costing them money.  Maybe their marketing efforts are having little or no effect on sales.  Maybe they’re losing money through employee theft.  High turnover of staff has a number of associated costs and negatively impacts service and food quality.  As you see, the list can go on and on.