• Corpus ID: 195782995

The Real Failure Rate of Restaurants

@article{Muller1991TheRF,
  title={The Real Failure Rate of Restaurants},
  author={Christopher C. Muller and Robert H. Woods},
  journal={Hospitality Review},
  year={1991},
  volume={9},
  pages={7}
}
A common assumption in the restaurant industry is that restaurants fail at an exceedingly high rate. However, statistical research to support this assumption is limited. The authors present a study of 10 years in the life of three markets and offer new data for managers to consider. 

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References

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The authors would like to thank Kevin M. Duffy and Virginia McManama Duffy who assisted with this research while they were graduate students at the School of Hotel Administration

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  • 1977

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