Those elements which make or break a restaurant.

Here's a couple of links to some items that are well worth your reading time in the quest for success in the restaurant biz. They are the kind of times that give you some good thought food.

The first article is from the Restaurant News Resource:

Convenience still top order for younger diners

Over half of younger adults rank a restaurant's proximity to their workplace as very important/important when selecting where to dine (62% of 25-34s and 55% of 18-24s, versus 41% of all respondents). The ability to order online ahead of time is also essential to young, time-strapped consumers (31% of 25-34s and 24% of 18-24s, versus 19% overall). The younger demographics also rank extended hours (i.e. late-night) and speed of service highly in their restaurant selection processes.That's something worth thinking about as you seek to market to your area. Those age groups are greatly attached to all things electronic.

This second post is from a blog on The New York Times and it's a wonderful read:

The Four Basic Elements of Dining (and Umami, too)

The first paragraph caught my attention right away as I couldn't agree more:

?If someone likes a restaurant, just enjoys being in that space, say no more, the game has been won.? That?s a chef talking, a highly acclaimed young New York City gastro-turk.

The four elements which Bush Buschel lists as key to any restaurant's success (or failure) are:

I was sitting at a table full of food and foodies, and the discussion was all about, well, you know. You are listening to it. I steered the conversation in this direction in an attempt ? as I prepare to open my own restaurant ? to prioritize the Four Basic Elements (in alphabetical order): ambience, food, price, service.