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Restaurant News
PRESS RELEASE ARCHIVES FROM SEND2PRESS® NEWSWIRE
NOTICE: THIS IS ARCHIVAL CONTENT AND LIKELY OUT OF DATE.
Article Editor: Christopher Laird Simmons
'I've Always Wanted My Own Restaurant' Say Thousands of Americans Who Are Acting on Their Dreams
PARKVILLE, MO - August 12, 2004 /Send2Press Newswire/ -- From January to June, 2004, more than 25,000 business licenses were issued nationwide for new restaurants. These business licenses represent the first step for thousands of Americans who have dreamed of opening a restaurant. It's an important statistic for "Restaurant Startup & Growth" to track since the magazine is written exclusively for this entrepreneurial group.
Of the 43,000 new restaurants opened last year in the United States, nearly three-fourths were independent units, not chain restaurants. And, according to research, 58 percent of restaurant dollars spent go to independents and small chains.
"Ask anyone who works in a restaurant if they've thought of opening their own place, and the answer is yes," says Restaurant Startup & Growth Co-Publisher Gary Worden, a successful restaurateur himself. But the dream is not just for people in the hospitality industry. Worden adds, "Dentists, drycleaners, teachers - you name it. I meet potential restaurateurs everywhere."
California leads the country in the number of business licenses granted for new restaurants for the first half of 2004, followed by Texas, Florida, New York, and Pennsylvania. Other states in the top 10 are Georgia, Ohio, Illinois, North Carolina, and New Jersey.
Worden says, "Restaurant business licenses typically mirror population rankings, with some minor exceptions." For example, Tennessee ranks 18th in population, but 12th in new restaurant business licenses. He says, "That no doubt reflects Tennessee's popularity as a tourist destination."
Poor management and lack of expertise account for more than half of new restaurant failures. That's where "Restaurant Startup & Growth" comes in. For example, the current issue contains articles on how to read financial reports, how compartment steamers work and how to keep waste oil and grease from clogging your plumbing. The issue also contains basic information on marketing techniques, legal issues, and personnel management.
Restaurant Startup & Growth offers a sample copy at www.restaurantowner.com. Click on the magazine icon, and simple directions will guide you.
"Our readers spend money in disproportionate amounts to established restaurateurs," says Worden who, along with restaurant consultants, estimates restaurant startup costs to range from $250,000 to $500,000. "That's more than $13 billion of new money coming into this dynamic industry, and we want to make sure our readers spend that money wisely."
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