In recent years there has been a proliferation of restaurants such as The Meatball Factory, Rice to Riches and Luke’s Lobster that focus all of their attention on preparing and serving one type of dish. The New York Magazine coins the term SSR – Single Serving Restaurants for this spreading phenomena. They note that opening such a restaurant confers several advantages in an industry full of risks and dangers. They include:

• Restaurants make money by adding value to raw ingredients. It’s easier to do this if you constrain yourself to a few key dishes.
• People automatically assume that the restaurant is extremely good at preparing the one dish it promises to serve and so are more likely to visit it.
• Buying the same few ingredients in bulk lowers prices. It also means that less food has to be thrown away because it has passed its expiry date since you’re more likely to use all your ingredients if you only use a few to make each dish in the first place.
• It’s easier to expand your chain if your menu is simple.
• It seems the key to success is to sell traditional comfort foods.

To read more about the superiority of SSRs when compared to traditional restaurants as well as the experience of other SSR chains click here.

Source: New York Magazine

Via: Newmark’s Door