How to Grow a Restaurant Business

Bryan Poynter and his family opened Timoti's Seafood Shak next to their long-time restaurant, Cafe Karibo, in Fernandina Beach then gradually expanded the concept.

As culinary options increase, however, at what point does the market become saturated, driving some restaurants to close? What does a food business need to do to stay relevant, become profitable, attract new customers, and finally, grow?

Franchising is one way to raise a brand’s visibility. Metro Diner, Maple Street Biscuit Co. and Firehouse Subs all originated as a single unit locally and can now be found in other parts of the state and country. Deciding to open a second location or begin a new dining concept altogether are two more fairly common strategies for growth. But given how tough owning a restaurant can be, with long hours, low margins, constant employee turnover and shifts in diners’ demands, how have business owners ventured beyond one location and open a second eatery or create a new dining concept?

Local restaurateurs sat down with us to provide tips (and warnings) about evolving a business in the food industry.

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