Big menus with too many items, oversized dining rooms, multi-ingredient dishes, huge liquor selections and wine lists and over decorating. They're all symptoms of the same problem, over complicating your concept.
As all restaurant veterans already know, this is a business that is very unforgiving when it comes to achieving bottom line profits. John takes a look at ten "Red Flags" or indicators that point to where current problems may lie and where future problems are likely to emerge.
