Gil’s Thrilling (And Filling) Blog celebrates all the culinary warriors who fed us well, but no longer operate within our borders. Owning and operating a restaurant is fraught with challenges and risks. Over the years many successful restaurants closed their doors so their dedicated owners can enjoy well-deserved retirements. Their success or failure can be attributed to many factors: insufficient capital to cover operating costs location, location, location competition from chains inability to differentiate from the competition and many other reasons, not all of them bad. Just think about all the restaurants across the Land of Enchantment which have been unable to sustain a consistent customer base over time. Ninety percent of the restaurants operating beyond the five-year mark will stay in business for a minimum of ten years. Seventy percent of those which make it past their first year cease operations in the next three to five years. Up to 90 percent of independent establishments shutter their doors during their first year of operation. According to market analysis, the average “life span” of restaurants can be tenuous. Opening a new restaurant is not, however, a lucrative proposition nor is longitude a certainty. There are approximately 970,000 restaurants across the fruited plain and–according to 2012 figures provided by the National Restaurant Association–they account for $632 billion in sales per year. The fate of far too many restaurants in New Mexico
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