Why do I think the Raleigh Restaurants are in trouble?
RALEIGH, N.C. — A few weeks ago, I came across a post by a guy named Justin who posted a list of 24 hour restaurant locations that have closed.
He was right, and there are a lot of them.
So what makes them bad?
I decided to ask some of the restaurant owners I know what’s going on.
A quick recap: Restaurants need to have their owners back, and they also need to be profitable.
That means finding a way to attract customers and keep them coming back.
Restaurants have to be able to survive in a fast-food economy, and those restaurants that can’t do that need to go somewhere else.
One of the things I’ve learned as a food writer is that the restaurant industry is very dependent on word-of-mouth.
It’s almost like a religion.
You have to have people tell people what they like, and you have to make sure they know you have a good reason to love something, or at least, that you think you can sell it for a reasonable price.
That’s a lot easier said than done, especially if you have nothing to sell.
As a result, restaurants have to come up with a variety of tricks to entice customers.
“They don’t do a great job of offering great tasting food, they don’t have the best menu or they don`t have the most unique food,” says Dan Koval, the president of the Raleigh-based restaurant group, Restaurants of America.
“The worst part is that a lot [of these restaurants] just aren’t doing well financially.
They can’t compete.”
When a restaurant is failing, the company often blames the customers.
Koval says this happens because customers don’t want to spend time at a restaurant that has closed and will likely shut down.
They also have an incentive to wait for the next restaurant to reopen.
“If you’re closing a restaurant, you are taking your business away from the customer,” Koval explains.
“That’s not healthy for a business.
It is a win-win.”
I asked the restaurant owner, who asked to remain anonymous, what he thinks is driving restaurants to close.
He’s a restaurant owner who was just recently reopening a restaurant with his daughter.
It’s a slow process, he said.
The last two months have been tough.
He had to work through the bankruptcy process with his other businesses and then start over with his new one.
His daughter is in college, and the only way to support them is to make a living.
When he was asked what he would do if his restaurant closed, he answered that he would take care of his daughter and his wife.
The restaurant is a small operation, and it doesn’t have a lot going on right now, he says.
The owner is just working his way through the process.
I also spoke with another restaurant owner named Eric, who works in the food service industry.
He told me that the chain restaurant industry, which is dominated by fast-casual restaurants, is the biggest concern for him.
Restaurances are seeing a lot more competition.
Restaurateurs have become more sophisticated, and because of that, they are trying to figure out ways to stay competitive.
“What we are seeing is that fast-service restaurants are losing their competitive edge,” he says, referring to restaurants with the lowest price tags.
Eric says that restaurants are closing because of competition from restaurants that have better menu items, better prices, and higher quality.
So far, the restaurant chains that have been impacted the most by the restaurant closures have been fast-restaurants.
I asked Koval how he feels about these closures.
To me, this is the big thing about the restaurant business, he explained.
It�s a business that’s being driven by consumers, not by any sort of financial incentive.
When restaurants close, there are two possibilities.
The first is that people are losing interest in going to restaurants in general, and that’s really bad for the economy.
The second is that they have become too crowded.
That�s going to make things worse, because you are going to have to open a second restaurant, and now people are going back to places they don�t go to.
Koval is confident that if restaurants can�t attract customers in the future, then restaurants will start to lose money.
He believes that this could mean that restaurants will be forced to close in the near future, but it won�t happen overnight.
If I could go back in time and reopen an old restaurant that closed and I would have a brand new restaurant that is better and more unique than the old one, then I would.
But right now we are in a slow-growth economy, so it�s not going to happen overnight, he told me.
You have to