Long-term success doesn't seem to be a common thing on Brookside. What could change this trend?
On top of what Conan said about many businesses doing well . . .
Most restaurants fail within 3 years. While the cliche about 90% failing is just flat out wrong, the truth is still discouraging for restaurateurs, mom-and pop shops predictably drag the average way down. However, betting on expensive space and a high-dollar remodel in a trendy part of town is also a big gamble.
The real numbers are:
25% close or change ownership within one year (think creditors taking it over).
60% fail within three years.
http://www.businessweek.com/smallbiz/content/apr2007/sb20070416_296932.htmNow consider how many McDonald's or TGI's are built with nearly rock solid market research and very rarely fail. Those institutions drag the averages up and, unfortunately, constitute a large portion of the American restaurant business. So statistically, opening a restaurant is a risky venture.
Hence, it is not surprising to see high turnover in a highly competitive Brookside marketplace.