In Restaurateurs and Entrepreneurs on the Leonard Lopate Show (WNYC, August 17) featuring "chef/owner Daniel Boulud, who just opened DBGB Kitchen and Bar, Sosie Hublitz, the owner of Watty & Meg in Cobble Hill, Brooklyn (whose details I picked as an illustration) and Pamela Parseghian, the executive food editor of Nation’s Restaurant News" a few things that stood out in what Daniel Boulud offered as recipes for failure in our challenging economic times.
They were in no specific order compromising the quality of your offerings, serving a corporate sauce and being wishy washy, not having a clear identity.
Is value scritly related to price or is it what you get for your money?
What would you add to the list?