Restaurant Attrition: a Longitudinal Analysis of Restaurant Failures. (1996). International Journal of Contemporary Hospitality Management, 8(2), Pp. 17 - 20.

The study indicates the factors that lead to restaurants failures are as following: potential entrants; buyers; substitutes; suppliers; and industry competition. The potential entrants include strategic plans in different products and service. The buyer refers to target buyers, restaurants should provide products and service that meet customers’ needs so restaurants should focus on a certain type of customers so they can at least have the basic number of customers. Supplier is a way for restaurants to control their finance, the vital point in running a restaurant is to earn money so if restaurants could save money from supplier that would be a great way to approach success. Industry completion is the presence of the restaurants that would affect the business because customers have more choice to pick.

Restaurant attrition: a longitudinal analysis of restaurant failures. (1996). International Journal of Contemporary Hospitality Management, 8(2), pp. 17 - 20.

The study indicates the factors that lead to restaurants failures are as following: potential entrants; buyers; substitutes; suppliers; and industry competition. The potential entrants include strategic plans in different products and service. The buyer refers to target buyers, restaurants should provide products and service that meet customers’ needs so restaurants should focus on a certain type of customers so they can at least have the basic number of customers. Supplier is a way for restaurants to control their finance, the vital point in running a restaurant is to earn money so if restaurants could save money from supplier that would be a great way to approach success. Industry completion is the presence of the restaurants that would affect the business because customers have more choice to pick.

Restaurant attrition: a longitudinal analysis of restaurant failures. (1996). International Journal of Contemporary Hospitality Management, 8(2), pp. 17 - 20.

The study indicates the factors that lead to...