Abstract:
Becoming a restaurateur is the dream of many entrepreneurial minds. The problem is that it is no
easy task. Whether someone lacks the business knowledge to run a restaurant, doesn’t have the
capital to properly begin, or just doesn’t know where to start; the majority of restaurants fail
within their first year of operation. This is why I decided to take a more in-depth look at what it
takes to not only start a restaurant, but to run one that can produce sustainable profits. Successful
restaurateurs were interviewed to gain some knowledge on how to do that. The insights from
these owners include their creation, maintenance, and growth path to give a clear view of what it
truly takes to differentiate yourself and become a successful restaurant.
