60% of restaurants in Spain close before their first anniversary. 80% don't make it to 5 years. And it's not because they cook badly. The real causes of failure are predictable and preventable: poor financial planning, lack of professional management, concept without market fit, cost overruns, and unrealistic expectations about profitability timelines. Each of these errors can be detected before it's too late with a professional diagnosis.
- You're thinking about opening a restaurant and want to avoid common mistakes
- You've been open for months and things aren't going as you expected
- Do you know restaurants that have closed in your area and want to understand why
- You feel you're working hard but not seeing financial results
- You don't have business management training — your experience is in the kitchen or dining room
- Do you wonder if your restaurant has a future or if you should change course?
If you recognize 2 or more of these situations, your restaurant needs a professional diagnosis.
