New York City is one of the best, and most difficult, places in the world to open up a restaurant. Every year thousands of new restaurants open their doors with high hopes of becoming renowned and successful. Though the chances of survival might seem challenging – with only about 30 percent of new restaurants in this city surviving their first three years of business – opening a restaurant in NYC can be one of the most rewarding experiences of a restaurateur’s life.
In order to be a successful restaurateur in the big apple, it’s crucial to prepare well in advance and understand New York City’s specific hospitality demands and operations. To help you get started, we have compiled a complete list of necessary action items for you to complete prior to the launch of your restaurant.
About the AuthorMore Content by Antasha Durbin