Opening a restaurant is the dream of many students in the hospitality field, but the harsh realities of running a business often lead to tough times. A recent article in the New York Times states that two of every three new restaurants, delis and food shops close within three years of opening.
“It’s very easy to fail if you know what you’re doing, and even easier if you don’t,” said Ms. Lipsky, president of Linda Lipsky Restaurant Consultants, a firm based outside Philadelphia that has advised restaurant owners and chains for 20 years.
Peter Rainsford, Professor Emeritus in the Hotel School, is quoted several times in the article. Read the full article.
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Kitchen Con: Writing on the Restaurant Racket is written by Trevor White, a restaurant critic who explores the hidden business of restaurants. 
Pictured at left is an image of the commemorative menu from Delmonico’s Resturant in New York City from November 26, 1883. The menu was part of the restaurant’s celebration of the 100th anniversary of British troops leaving New York City following the Revolutionary War.
Casual dining restaurants continue to struggle in today’s economy. 
