In John Pare’s article relating to restaurants, he speaks on some ways that one’s restaurant can take over the competition and ways it becomes unique in the market by using what he calls a competitive advantage. He speaks of survival among other restaurants and how some make it due to edge. He then explains what exactly is what he calls competitive advantage. In addition he also speaks on having the correct and sustainable competitive advantage.

Key Takeaways:

• Your target guest wants to know why they should consider your restaurant above the existing alternatives. All the work that you’ve done in advance enables them to make a decision that works in your favor.
• Undoubtedly, the quality and caliber of the people you employ, will determine the sustainability of your competitive advantage. Sustainable competitive advantages don’t create themselves, people do. – See more at: http://www.foodservice.com/articles/show.cfm?contentid=103596#sthash.fOWJ0rDd.dpuf
• True sustainable competitive advantage is cultivated in a restaurant environment capable of creating multiple competitive advantages. The goal is to focus on the restaurant; your brand, the culture and purpose components of your existence, rather than the singular outcomes.

“True sustainable competitive advantage is cultivated in a restaurant environment capable of creating multiple competitive advantages. The goal is to focus on the restaurant; your brand, the culture and purpose components of your existence, rather than the singular outcomes.”

http://www.foodservice.com/articles/show.cfm?contentid=103596