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Success and Failure in Northern California

Critical Success Factors for Independent Restaurants

University of Denver, acamillo{at}du.edu

Daniel J. Connolly

undergraduate programs, connolly{at}du.edu

Woo Gon Kim

Dedman School of Hospitality in the College of Business at Florida State University, wkim{at}cob.fsu.edu

This study examines the success factors for independent restaurant operators in the San Francisco Bay Area. Through interviews and questionnaires, the cases of nine successful restaurants and nine failed restaurants were studied from 2003 to 2007. The findings reinforce past studies by emphasizing the internal factors, such as overconfidence and emotional unfitness, that led to failure. Augmenting an earlier model, this study seeks to help future entrepreneurs and those who invest in restaurants.

Key Words: restaurant • restaurant management • entrepreneurship • small business owner • business failure • critical success factors • restaurant strategy • multiple case-study method • San Francisco

This version was published on November 1, 2008

Cornell Hospitality Quarterly, Vol. 49, No. 4, 364-380 (2008)
DOI: 10.1177/1938965508317712


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