On Jul 30, 10:16 am, ImStillMags > wrote:
> On Jul 30, 9:03 am, aem > wrote:
>
>
>
> > I hope your business plans include due consideration of the reason(s)
> > why your previous venture failed. Being realistic about that is
> > probably difficult, but I would guess it's important. -aem
>
> To clear up misconception .......
>
> The restaurant itself did not "fail", per se. The problem was with
> the then present landlord and trying to move
> the restaurant to a new location...which failed because of the 'new'
> landlords own problems. The restaurant itself was hugely popular and
> an "institution" and had been open since 1980.
>
> Trust me, I have had many hours of introspection on why it was good,
> where it could have used more or less, etc.
> I'm not going about this in a haphazarad manner.

I guess that means it failed as a business for non-food related
reasons. Still, the customers woiuldn't or couldn't migrate along
with the restaurant .... for some reason. As customers, we have
followed well-liked places from one location to another, so it can
happen. (For that matter, we have followed chefs from one restaurant
to another. [dim sum, not celebrity]) With all the things that can
go wrong on the business end, it's a wonder when any small restaurant
succeeds....Good luck. -aem