Why restaurants open/close

Appearing with capitalism in the early 90s, the restaurant business in Russia developed spontaneously and intuitively. It seemed to everyone that it was quite tasty to cook, to serve guests well in a pleasant atmosphere with a successful design, and business was waiting for success.
It was so for some time.
Then I had to chase the development of new concepts. And restaurateurs added pizza and paste to the menu, then land and wok, pancakes and coffee, burgers and healthy diets. The concepts became vague and incomprehensible, institutions-uninteresting and similar to each other, and visitors stopped like going somewhere and for some reason. The time has come to figure out how do real professionals -restrictions work, opening bestsellers one by one, regardless of the economic situation in the country? What secret knowledge allows their establishments to be always successful and in demand? You will find answers to these and other important questions in the book of Irina Rubacheva