Here is a question for you from reader Lawrence H.:

What are the necessary ingredients for a successful restaurant in Santa Barbara? Is it good food priced right ? Is it a favorable lease? Is it catching a certain food zeitgeist, the flavor of the moment? Is it good management? Is it a combination of all these things?

And what is the criteria for success? 5 years in operation? What are the chances of success in Santa Barbara? 1 in 5 (20%)? 1 in 10 (10%)?

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  1. Styggiti says:

    Not Santa Barbara specific, but the National Restaurant Association estimates 1 in 3 restaurants fail in their first year:

  2. Meridith Moore says:

    A draw: a menu item that knocks your socks off: i.e. the Smashburger at Third Window: then entice customers to return for their other delicious offerings including a weekly treat like 12 hour smoked brisket chilequiles.

    Knowledgeable and pleasant service.

  3. Hefe says:

    A combination although more operations/management than most realize. You’ll notice certain operators have repeated success.

  4. Mike says:

    consistency !!! I am tired of going to a restaurant and getting a great meal and next time ordering the same thing and its barely edible. That to me is the most important.

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