Now that all the pieces are in place, we are ready to examine the principles that will cause diners to be delighted with the restaurant, vocal in their support and loyal in their patronage. There seems to be some sort of preoccupation with the notion that bigger is better or that if we do not exceed last years sales we are somehow falling behind. Both of these points are debatable but the obsession with maintaining growth is undeniably a stress factor for many operators. The increasing number of competitors in the market only complicates the process and adds to the frustration. In addition to the normal increase in independent operations, many chains are now entering second and third tier markets as their primary markets reach saturation.
Chains are serious competitors who bring some real clout to the market.
Their sheer size evokes a fear response in many independent operators. They typically have a clearer sense of identity in the market and may enjoy a positive reputation before they even open. Typically multi-unit operators can bring more professional expertise to the market if for no other reason than that they have more money and can buy what they need. In many markets, chains are a breath of freshness. They are certainly serious about what they do and have a depth of capital that makes them hard to beat.