Florida Restaurant Association Newsletter - 1996
Over the years of reviewing and selecting restaurant locations, it has became obvious that the industry needed a set of guidelines regarding location selection. Formulated over the last 25 years, these guidelines are included in my book entitled, Restaurant & Fast Food Site Selection, published by John Wiley & Son.  To select good locations, one needs to be aware of the following:
 
KNOW YOUR CONCEPT AND OPERATION
 
A food operator cannot successfully expand unless he or she knows their operation.  Knowing one’s food service operation means fully understanding food and labor costs, controllable and uncontrollable expenses, and profitability.  If that is not under control, and the unit is not profitable, expansion is probably not the solution.
 
KNOW YOUR CUSTOMER