Program Web Address
www.hotelschool.cornell.edu
Abstract
A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider.
Recommended Citation
Muller, Chris and Woods, Robert H.
(1991)
"The Real Failure Rate of Restaurants,"
Hospitality Review: Vol. 9:
Iss.
2, Article 7.
Available at:
https://digitalcommons.fiu.edu/hospitalityreview/vol9/iss2/7
