Creative Entrepreneurs: Restaurants in temporary spaces

January 6, 2011 at 1:20 pm 1 comment

The New York Times reports on restaurateurs in New York who are finding new approaches to standing out in that competitive industry and that competitive marketplace.  Prospective restaurant owners often are saddled with assumptions: I will need a big space to make any money, I will need a huge menu to attract any customers, and I need to be exclusively a restaurant.

The restaurant owners in the Times article were able to find ways to work around these usual assumptions. One owner is purposefully using small spaces, another is intentionally using a temporary location, and a third is also running an art gallery and electronics store within his restaurant.

Look at the industries you are interested in. What assumptions exist about entry into those industries and markets? How can you work around them?

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Entry filed under: Creative Entrepreneurs. Tags: , .

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1 Comment Add your own

  • 1. indefatigable25  |  January 27, 2011 at 6:02 pm

    In architecture we are always driven to challenge assumptions. It is what makes space and its function so exciting.
    To succeed in any venture, there must be an understanding of the intrinsic necessity of challenging past assumptions. I think that the essence of a successful entrepreneur is their ability to sense and challenge the assumptions around them.

    Reply

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