Before you ever sign a lease, design a kitchen, or hire a team… there’s one mistake I see more owners make than any other: They fall in love with the space before they understand the business. Here’s a simple framework I teach every owner in the planning phase: The 3 Questions That Decide If Your Restaurant Wins or Loses 1. Who are you actually building this for? Not “everyone.” Be specific: neighborhood, price point, frequency, and reason to visit. If you can’t describe your core guest in one sentence, your concept isn’t ready yet. 2. Can this concept make money in THIS space? A beautiful room doesn’t fix bad math. Before you tour spaces, you should already know: • Target rent % • Target check average • Seats needed to break even • Kitchen size required to execute your menu If the space can’t support the model, walk away. 3. What problem are you solving for the guest? Great restaurants aren’t just “good food.” They solve something: speed, comfort, celebration, health, nostalgia, experience. Clarity here drives your menu, layout, staffing, and brand. If you’re new here: Drop a comment and share: • Where you’re located • What stage you’re in (idea / searching / opening / operating) • One question you’re wrestling with right now I’ll be posting tools, checklists, real case studies, and behind-the-scenes lessons from my own restaurants and consulting work. Let’s build restaurants that actually work. — Brother Luck