Iano Dovi led this Rising Tides Live conversation focused on one question: What is actually killing restaurants? Restaurant operators, entrepreneurs and hospitality leaders discussed rising costs, unrealistic rents, declining traffic, complacency and the challenge of staying visible online. From Shawn Walchef’s call for better financial visibility to Elizabeth Doss’ reminder that even a great restaurant can be invisible online, the group explored what operators can do to stay relevant and profitable. The message was clear: Restaurants need to understand their numbers, listen to their customers and keep experimenting before small problems become reasons to close.
Iano Dovi led this Rising Tides Live conversation focused on one question: What is actually killing restaurants? Restaurant operators, entrepreneurs and hospitality leaders discussed rising costs, unrealistic rents, declining traffic, complacency and the challenge of staying visible online. From Shawn Walchef’s call for better financial visibility to Elizabeth Doss’ reminder that even a great restaurant can be invisible online, the group explored what operators can do to stay relevant and profitable. The message was clear: Restaurants need to understand their numbers, listen to their customers and keep experimenting before small problems become reasons to close.
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