Quote:
Originally Posted by secondcurve
My sense is that regardless of what restaurant concept goes into that location its best chance for survival will be if it is seasonal. I just can't see a year-round restaurant making it there long-term. I wish them well whatever their approach turns out to be.
|
I think just the opposite, and that is part of the problem with some of the local businesses. Your best chance of success would seem to come from a year-round operation. Sure, the BULK of your business might be based around the peak summer season, but that chances of earning enough in 12ish weeks to pay for building lease, insurance, etc for a year is kind of a long shot. Not to mention the staffing issues that also come with a season food place.
Think long-term with your business, building a "seasonal" business is a very difficult thing to do...