Já este ano, li algures que a fórmula mais certeira para ter uma pequena fortuna é: começar com uma grande fortuna e abrir um restaurante.
Julgo que tem a ver com o risco de abrir mais um restaurante numa paisagem já sobrepovoada, e com a dificuldade em obter ganho de escala.
Daí que tenho achado interessante este artigo, "Why the future of restaurants runs through the grocery store":
"part of an ever-growing portfolio of restaurants that are producing frozen foods and pantry staples.
...
All are flocking to the promised land of consumer packaged goods (CPG).
...
One obvious push factor for this headlong rush into the grocery store is that the business model of a restaurant is fundamentally, and perhaps fatally, flawed. Margins have always been slim, between 3% and 5%. But as the costs of labor, real estate, and food have continued their skyward jag, even the most successful restaurateurs have struggled to stay solvent. Many of lesser luminosity have packed it in.
“Restaurants have always needed to find new means of making ends meet,”"
Depois, o artigo ilustra com uma série de exemplos esta tendência.
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