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You are assuming here that every single potential customer reads the critics, and that the critics will not return to try you again.

A restaurant that keeps its doors closed for the first two months had better have some great food to reclaim all those overheads when it finally opens. How can you be sure that the food is ever ready if you don't bring in at least a few customers?



"You are assuming here that every single potential customer reads the critics, and that the critics will not return to try you again."

I'm only saying this is sometimes the case.




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