Quote:
Originally Posted by Fuzz
I'm not saying the restaurant market isn't tougher than ever, but maybe don't spend $1 million to renovate into a super fancy place when the market doesn't call fro it? Everywhere downtown has done this, and I think they've priced a lot of people out of the reason they are there...food and drink.
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That's pretty easy to say knowing what we know now. These reno's were done years ago and made sense looking at it from 2014-2015. The way to stay competitive used to be having a great design and interior along with a kitchen that could accommodate volume. Now the way to survive is team up with two or three other restaurants and share a space so you can drive down overhead. That wouldn't have ever crossed your mind a few years ago.