Hard Work, Consistency Key for Mainstay Eateries

COMMUNITY » In The News | November 4th, 2007

By: Lauren D’Avolio

Consistently good food, long workdays and family involvement are some of the elements that have propelled several local restaurants from humble beginnings to enduring, multi-location institutions.

While Dallas is a highly competitive restaurant market, many of the stalwarts began competing when the scene was less sophisticated, says Matthew Mabel, president of Dallas-based restaurant and hospitality research firm Surrender Inc.

For mainstays like Dunston’s Steakhouse, Campisi’s, El Fenix and Snuffer’s, it’s no longer a question of how to compete, but how to sustain.

More often than not, restaurateurs say, the answer now is similar to what it’s always been — hard work and consistency are the most important ingredients.

This article was originally published by Dallas Business Journal in November 2007, view the rest of the original article here.

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