BOOK 22

Restaurant Failure Studies

A practical guide to restaurant failure analysis, startup mistakes, and risk management

Restaurant Failure Studies book cover

Book Information

Title
Restaurant Failure Studies
Original Korean Title
외식업 실패학
Author
Jongheon Kang
ISBN
9788924208979
Product Type
Printed book
Kyobo Product Code
S000219546844

Book Overview

Restaurant Failure Studies is a practical book that reviews why restaurant businesses fail and how founders and operators can reduce risk before and after opening.

Restaurant failure is rarely caused by one factor. Market mismatch, excessive investment, weak menu structure, poor operation, unclear customer targeting, pricing problems, review issues, and cash flow pressure often combine.

This book helps restaurant founders and operators identify failure signals early and review practical ways to prevent avoidable losses.

Main Topics

Failure Cause Analysis

Reviews the major reasons restaurant businesses fail, including concept, market, cost, menu, and operation issues.

Startup Mistakes

Examines common mistakes made before opening, such as overinvestment, poor location judgment, and weak preparation.

Cost Structure Risk

Checks rent, labor, food cost, fixed costs, debt burden, and break-even pressure.

Menu and Operation Problems

Reviews menu complexity, production difficulty, kitchen workflow, quality inconsistency, and service issues.

Customer Loss

Examines weak positioning, low revisit rate, negative reviews, poor customer experience, and weak promotion.

Risk Management

Organizes practical checks for preventing failure and deciding whether to improve, renew, or exit.

Recommended For

  • Restaurant founders preparing to reduce startup risk
  • Food service operators experiencing declining sales or operating difficulties
  • Business owners reviewing cost structure, menu issues, and customer loss
  • Operators considering renewal, business category change, or closure
  • Consultants supporting restaurant diagnosis and risk management