Finding Your Niche: Why Restaurant Owners Should Consider Daypart Specialization

When my dad and I first decided to open a restaurant in the 1980s, we wanted to do it all. We served everything from breakfast to dinner. Though the first effort was a success, we quickly learned we really excelled at breakfast and lunch. 

When considering a niche, it can be hard to give up the other dayparts. As a restaurant owner, you may worry about a loss of revenue. You may be concerned about finding staff to work the specific hours you want to operate. You may even have an emotional attachment to some of the menu items you are choosing to part with.

But after three decades of operating solely in the breakfast and lunch space, I would love to share four things I have learned about the benefits of embracing a niche as a restaurant owner.

A Quality Product Based on ExpertiseI will start with the most important part of any restaurant concept, which is obviously the quality of the food. You can have a great location, fabulous service, and a flashy menu, but if the food isn’t good…