How did you turn a failing 20-seat spot into a profitable restaurant?

Replied byDavid Mizrahi

Founder & CEO at Salt Restaurant Group

Niche: Retail, Marketplace, Technology

Revenue: $1M+/month

Location: USA

Started: 2015 or earlier

Know what customers want, fix operations, and care. Greet people, keep food fresh, get the details right like the spicy mayo or extra tahina. I moved to a bigger location, added Friday takeout, catering, delivery, and a tighter menu.

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How did you turn a failing 20-seat spot into a profitable restaurant?

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