Eighty percent of restaurants don’t survive for longer than five years. Today we speak with Katy Casbarian, the owner/operator of Arnaud’s, a New Orleans restaurant that has survived for over 100 years. We discuss what it takes to create a business model that caters to both locals and tourists and how to run a successful business despite a century of varying economic conditions. As it turns out, in the competition between consistency and innovation, consistency, restaurant concepts are king
For more information on Arnaud’s restaurant, visit https://www.arnaudsrestaurant.com/.
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