Article: “A menu of tasks” (Jul.2006)

excerpt:
“About a quarter of U.S. restaurants fail within a year, and 50 percent to 60 percent by the third year, according to three studies cited by the California Restaurant Association.

Many owners underestimate the start-up costs and do not do enough market research or staff training, said Jordan Traverso, the group’s director of communication.

Experts said problems can arise if the quality of the cooking slips.

Mark Smallwood, owner of Harvest Moon restaurant in Modesto, said this is not a problem in his restaurant because he makes sure the kitchen crew knows what he wants…”

source: “A menu of tasks” by John Holland (Modesto Bee, Jul.30,2006)

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