Restaurant first-year failure rates (ongoing industry pattern)
Studies of the restaurant industry consistently find that a large share of new restaurants close within their first few years. Estimates vary, with some putting the three-year failure rate near 60%.
New restaurants face high risk regardless of location or concept.
The pattern makes each new opening uncertain until the business proves it can draw steady customers.
Tikka House's opening, if it happens, enters a market where many new restaurants struggle to survive.
