We don't even know where the problem might be with his current business model. It could be that he's just in too big a location (fixed costs too high) for the restaurant he wants to run. We aren't in a position to determine the problem without studying his books and knowing more about what else he's competing with.thompo69 said:
Not every restaurant needs to cater to the lowest common denominator to survive. But whether he gets tighter control over whatever expenses are currently excessive for a restaurant of that size (measured by revenues), or he increases the size of his restaurant (again, measured by revenues) by offering a wider variety of fare, or he solves the perceived problems with his staff's attitude (which some have attributed to keeping his revenues down by keeping diners away), only he can determine for certain.
