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.
