Operating a restaurant always has been a risky undertaking thanks to significant overhead costs, slim profit margins, unpredictable diner tastes, high staff turnover, and a variety of other factors. Sometimes entire sectors can enter an unforeseen downward spiral, such as the current decline of fast casual chains (Olive Garden, Chili’s, Applebee’s, etc.) that once were a safe revenue bet. Even trendy gourmet restaurants with glowing reviews and lines out the door are vulnerable. Research shows that once their ‘flavor of the month’ appeal wears off, diners look elsewhere to eat.