There are approximately 12.35 million people employed in the restaurant and food service industry.  Chances are good most of them, at one time or another, dreamed of owning a successful restaurant.

I often receive queries from public relations folks who want me to host a restaurant-related food show for one of their clients.

One such query requested that I host an expert in restaurant franchises who was touting a new restaurant chain called, “The Ford Garage.” 

Unable to see myself eating a sit-down meal in a Ford garage, or even a Chevy garage, I asked, “Did you say, ‘The Ford Garage?’”

“Yes,” I was told.  “Just think about all the people who were raised with Ford automobiles.  Why, every one of them will be a natural customer of a Ford Garage restaurant.”

Not too long after that, I found myself eating lunch at Erik’s DeliCafe, which is a family-owned franchise chain that serves the San Francisco and Monterey Bay areas.  In fact, I have been eating at Erik’s DeliCafes for decades without even thinking about it.  So I thought about it, and asked myself the following question:

Which is most important in determining the long-term viability of a restaurant:  food, service or location?

Leave a comment below: Which is most important in determining the long-term viability of a restaurant?

Tune in here, for the syndicated Michael Olson Food Chain Radio Show #1408 January 10, 2026 Saturday 9AM Pacific