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Food sales in the restaurant industry reached over 17 billion dollars in
1958. This represents a sales increase of more than 40 per cent since 1950.
Despite this growing trend for eating out and a steadily expanding sales volume,
the mortality rate in the food service industry is extremely high. One
investigation after another has shown that from one-fourth to one-third of the
restaurants that begin their existence in any one year were out of business by
the end of that year. What are the causes for failure? This question was asked
of many highly successful food service organizations and operators in the
country. Invariably they replied that a restaurant operator will fail unless he
has a thorough knowledge of food.
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