I'm a fan of Olive Garden but they are experiencing the same flaw that eventually gets all chain restaurants: Does anyone remember Grandy's? Great fast food chicken place, with grandma as a hostess, great food, great service, now nationally they are hell holes, poor food, poor service, often filthy and dilapidated. How does this happen? These restaurants debut with great food, great vision, great service. Then out of greed of investors because most of these places go public, there is this push to increase the bottom line profit. Well there is only a few ways to do this: on the good side, increase customers. Well if the restaurant is any good, max customers are already as high as it is going to go without opening more restaurants. So they open more. Then once they've expanded as far as they can go, what is left to cut? Labor and food cost. Then managers start cutting back on shifts, start trying to make minor cuts hear and there on the food. Like what if we only put 2 olives in our salad instead of 4? Then over a period of time you find that the restaurant is but a mere portion of what it used to be and then the business goes away. It all comes down to greed. If you open something great, keep it great, and be satisfied with the money that it does bring in and stop...
I'm a fan of Olive Garden but they are experiencing the same flaw that eventually gets all chain restaurants: Does anyone remember Grandy's? Great fast food chicken place, with grandma as a hostess, great food, great service, now nationally they are hell holes, poor food, poor service, often filthy and dilapidated. How does this happen? These restaurants debut with great food, great vision, great service. Then out of greed of investors because most of these places go public, there is this push to increase the bottom line profit. Well there is only a few ways to do this: on the good side, increase customers. Well if the restaurant is any good, max customers are already as high as it is going to go without opening more restaurants. So they open more. Then once they've expanded as far as they can go, what is left to cut? Labor and food cost. Then managers start cutting back on shifts, start trying to make minor cuts hear and there on the food. Like what if we only put 2 olives in our salad instead of 4? Then over a period of time you find that the restaurant is but a mere portion of what it used to be and then the business goes away. It all comes down to greed. If you open something great, keep it great, and be satisfied with the money that it does bring in and stop trying to make even more. Be satisfied at some point. But no, people can't figure this out so that creates opportunities for new businesses to hit the market and become the latest and greatest. And then the cycle repeats itself.
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