📉 Why Do 80% of Restaurants Fail in Their First Year?

📊 1. The Numbers Don’t Lie

Studies show that most small restaurants fail within their first 12 months. Not because the idea is bad — but because execution was random and unplanned.

🧠 2. No Solid Business Plan

Many owners start full of passion but with no real feasibility study. The result? Poor decisions and early losses.

💸 3. Poor Menu Pricing

If you don’t calculate the true cost of your dishes, you might sell a lot and still lose money without realizing it!

📈 4. Unexpected Operating Costs

Rent, salaries, and raw materials aren’t just rough estimates. They must be precisely planned from day one.

📉 5. No Accounting or Daily Monitoring

Money flows in and out, but without a clear system to track performance, you won’t know if you’re making profit or losing it.

🧍‍♂️ 6. Owner-Dependent Operations

If everything depends on you, you’re building a fragile system. Your restaurant must operate independently with clear systems.

🚧 7. Expanding Too Soon

Some open a second branch too early — before stabilizing the first. The result? Financial stress and scattered focus.

📣 8. No Consistent Marketing

Your restaurant needs to stay visible. Random ads won’t build a brand or bring loyal customers.

📊 9. No Regular Performance Analysis

If you don’t review your numbers monthly, you won’t spot problems until it’s too late.

🛡️ 10. With Food Guide, Mistakes Don’t Happen

We help you build a solid financial, operational, and marketing foundation — so you start strong and grow stronger.