Wednesday April 30, 2008 | Restaurant Survival

April 29, 2008 at 1:25 pm | In On Air | 3 Comments

We look at the challenges of starting and maintaining a restaurant in the increasingly competitive Charlotte region. Guests Peter Reinhart – Chef-on-Assignment, Johnson and Wales University Tom Sasser – President, Harper Restaurant Group George Couchell – Owner and President, Showmars Restaurants Adam Reed – Owner/Chef, Sante’ Restauran

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  1. Mike,

    I have eaten at most of the Harper’s branded restaurants and Showmars. Like most restaurants in the Charlotte area, they have a “corporate” feel. I moved here from New Orleans, and the thing that stands out to me is that in Charlotte the barrier to entry into the restaurant business is extremely high. In New Orleans, or Boston you can open a restaurant in a converted house, warehouse or corner joint…and the barrier to entry is very low…basically the equipment, site, and a spouse or brother in law!

    Comment by Jay — April 30, 2008 #

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  2. with all due respect to your guests-especially George-last week the Wall Street Journal ran a 2 page article about how BAD the restaurant business was. Chains closing, cutting corners, etc. Especially Ruth Chris, McCormick Schmitt, Chiles

    Comment by andy — April 30, 2008 #

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  3. How do you go about securing funding if you want to start a new restaurant? Is it best to approach a private investor (of investors)? How long does it typically take to start seeing a profit?

    Comment by Emily — April 30, 2008 #

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