OPEN A SUCCESSFUL BUSINESS, IS IT THAT EASY?
With the proliferation of so many TV programs about cooking we are under the impression that the food service market is constantly growing. Is this the truth? Is the passion enough to succeed?
We had the impression that everybody can become a restaurant owner (“You only need to believe in what you’re doing and love cooking) if “Mr. Nobody” is a special guest of any given cooking TV programs (and most of the time we find out that those great chefs are nothing but assistant).
A message like that brought to sloppy business and, with the crisis, the result is the bankruptcy of 1000 out of 3000 restaurants, bars and clubs opened in Milan in the last two years.
The scary thing is that young entrepreneurs are the most affected by this crisis. One out of four gastronomic adventures will come to an end within two years from the opening and after spending on average EUR 125.000 (around 850 euros per square meter) to open a restaurant or EUR 56.000 for a bar (more or less 700 euros per square meter).
The market is dynamic but saturated at the same time and, in this field, improvisation has become kind of an assisted suicide.
If you don’t have a project, the risks will raise and having a plan in the foodservice market means to have a specific identity.
But what do we mean by specific identity? We are talking about the match between the territory and the reference commercial target.
I know, we are not clear, but we will in the second part.
This post is also available in: Italiano (Italian)