Taking Stock 

Making a meal of the casual dining sector

Mark Robinson

Making a meal of the casual dining sector

You will often hear the line that most single-establishment restaurants go belly-up within their first 12 months of trading. But what academic studies there have been, as opposed to anecdotal accounts, indicate that this is simply untrue. In the internet age, scuttlebutt morphs into received wisdom as if by osmosis. But the claim that restaurants are inherently risky compared to other businesses doesn’t sit easily with the fact that the hospitality industry has consistently been one of the growth areas of the economy since the mid-1970s.

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