"The Big Benefits for Restaurateurs Who Think Small"

Makes a lot of sense to me and, apparently, to some New York City entrepreneurs. I wonder why there don't seem to be more one-trick-pony restaurants elsewhere.

Comments

[kyle8]

I think limited menu restaurants are the way to go. This is keeping with everything else in our modern world. Instead of three networks we pick and choose among hundreds of specialty channels, same with our reading choices.

So if a restaurant can make one to three things very well, then they will be identified in the mind of the consumer for those few things and will be visited whenever the consumer has a desire for that kind of food. No need to keep huge amounts of various foods on hand, which is an expensive habit.