Local restaurant owners share their secrets to beating the odds
Is it true that most restaurants fail within the first year in business?
Not if you talk to some of the area’s longtimers. But that doesn’t mean they didn’t hear those words of predicted failure.
“Every time I tried to get a loan from a bank, they’d tell me that; even though everybody has to eat,” said Fred Duerr, co-owner and executive chef of the Rising Sun Inn in Franconia Township, reflecting on when he made the big step from working as a cook to restaurant ownership.
Area restaurateurs are unanimous that the most critical elements of eatery operation are consistently good food and personalized service.
“The first thing is you have to pay attention to is your customers. Find out what they like, and serve them well,” said William Quigley, who has run the Washington House Restaurant in Sellersville in partnership with his wife, Elayne Brick, since 1985.
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