Much to the delight of diners throughout the region, restaurants are a driving force in Northeast Florida’s economy. According to recent data, food and hotel industry jobs accounted for 12% of the area’s job market, about 77,000 jobs, and this sector is one of the fastest growing in the region. In addition to providing jobs for thousands of people, the food industry also plays a vital role in local communities.
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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Growing a Business: From Food Truck and Farmers' Market to Storefront
Growing a Business: Operating Multiple Locations and Concepts
Growing a Business: Expanding Services
Growing a Business: Multiple Concepts and Rebranding
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