In Idaho falls, two restaurants serving the same cuisine exist within minutes of each other.

Both have fantastic food. However, one is scrapping by while the other thriving.

Why might that be the case, and what can be done about it?

First, what’s are the customer needs for each restaurant?

How do both restaurants meet those needs, and does one do it better than the other?

Can you take inspiration from their approach and put your own twist on it?

Glossing over a million minute details, like funding for these new changes, hiring, etc. there’s a solid framework with which to build from.

Building a successful restaurant doesn’t demand recreating the wheel.