#10 Systems and controls not developed to control cost of goods, waste, and pilferage

#9 Incorrect concept for the location

#8 Unfavorable lease costs and option terms

#7 Budgets not prepared or incorrectly determined

#6 Food and beverage not designed to fit gross profit targets

#5 Not having a well-defined and budgeted marketing plan

#4 Daily and weekly management reports followed by timely income statements not available for project review

#3 Staffing not sufficient in experience, service training and product knowledge

#2 Under capitalization

#1 Not seeking advice from restaurant professionals...contact us for a free evaluation