Wendy Lewis Only!

This assignment id for Wendy Lewis! 

It's due 5/26/2017 at 8 pm

I have attached Chef Susser interview below!

2 paragraphs. 

Chef Susser discussed in detailed his own experience as a restaurateur and a consultant the selection of restaurant location and the development of a concept. He discussed both failed and successful restaurants. From reading this interview, reading the book chapter, and from your own experience as a restaurant worker and/or as a restaurant customer what do you think are the most important information to gather prior to selecting a location for your restaurant? Additionally, what do you think some failing restaurants in today's world overlook in terms of concepts and location selection? Explain your answers, use references if possible.