With a hefty 60 percent of restaurants failing within the first year, the goal for many is to just make it past 365 days. However, once you clear the one-year mark, how do you make it 5 years, 10 years and longer? We spoke with a four owners who have survived more than 25 years to find out what it really takes to be a restaurant survivor.
1. Be ready to work—a lot
“Don't be afraid to work long, long hours,” says Gino Ferraro, owner of