The restaurant business is much more complex than most people can even imagine, which is why MOST restaurants fail. 95 percent of all restaurants close within 5 years. There is MUCH more to success than just good food. There is marketing, menu creation, menu pricing, hiring and keeping RELIABLE staff. Restaurant inventory is VERY easy for staff to keep, and that goes triple for the booze inventory. Pascal knows how to run a fucking restaurant. The brothers only know how to cook. It’s not nearly enough for success.
You may notice that most folks who succeed in the business own A LOT of different restaurants, often with different names and themes. Once you figure out the template for culinary success, it’s child’s play to replicate it repeatedly.
PS Chef-owned and -operated restaurants tend to go under very fast, because the chef is proud of her/his cooking and buys only the very best, and most costly, ingredients. The price you see on a menu is the cost of the ingredients, multiplied by 3. A lost of customers won’t see the value in a $90 prime rib. And if that’s the market you seek, then you have to spend A BUNDLE on the build-out of your front-of-the-house before you open. The high-end diner needs to be impressed by your ambience before even looking at your menu.
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Rolltide (964)
3 years ago
This restaurant had already been open a while giving people time to try Primo's incredible food. 2 years.
Secondo was running the business part, Primo did not even know they were behind on their mortgage.
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R_Kane (15828)
3 years ago
And it closed after 2 years. As I stated, 95 percent of all restaurants close within 5 years, and do not re-open in a new incarnation.
Did you know that a restaurant is the most common startup small business? I once asked the head of the Massachusetts Restaurant Association why he thought this is so. He replied, “It’s because most people get their impression of our business at 8 o’clock on Saturday night. They’re not here on Monday morning, when the oven’s not working, the boiler has exploded and the chef showed up drunk.”
If you can’t accept and understand that food quality has very little to do with a restaurant’s success when compared with so many other business imperatives, I won’t belabor this. What matters is the quality of the overall diner experience, from customer service to venue atmosphere, to the type of diners one finds oneself and one’s party among, to media buzz, to price points and so on. Believe what you will. Goodbye.
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Rolltide (964)
3 years ago
60% of restaurants fail in the first year. 20% of those who do not fail will be out of business by the end of the 2nd year. This restaurant survived longer than most.
It's a movie not a documentary about restaurant ownership. I appreciate the lecture about owning a restaurant but it is a movie. Some of the issues with the restaurant are touched on like the plumbing that only works half the time or the longer wait times for food to arrive. I get it.
People acted orgasmic the instant they tasted the food on the big night. You had a woman crying, actually crying about how her mom was a terrible cook by comparison.
As for food quality mattering little? Perhaps to you. You don't mind eating shit that is fine with me. You sound like Chuck E cheeses is your kind of place.
You said that Pascal knows how to run a fucking restaurant. So why did he badly want Primo to cook for him and was going to hire Secondo as well?
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