I have no real idea about the economic hazards of owning a restaurant. I only assume that certain business formulas are more likely to be on the secure side than others. Ten years ago or so, a Mexican restaurant opened in Borås. Their lunch menu of the first few weeks was exuberant and the fees were low. In the course of time, the lunch selection become ever more mundane (and less “Mexican”); eventually the fees seemed high for what was on the plate. This is when I stopped going there. A few months later the whole enterprise was history. The plan to suggest heaven first and apply thumbscrews later is clearly not so smart.
Tapas culture has found another way. Here, everything is about the idea: you pay for a bit of time at a square little table, candlelight, for fishing bits of things out of many small bowls, and for believing that you almost are in Spain, minus the eternal hassle with taxi drivers, stolen cell phones and inferior hotel plumbing. (more…)