There’s an unassuming restaurant in Dallas called Chop House Burger, home to hand-spun milkshakes, truffle Parmesan french fries and six innovative burgers. It’s an 8-year-old restaurant in an industry where 80% of new entrants fail in the first five years. Stitched into Chop House Burger’s origin story is a clue as to why some products (and businesses) succeed in the market while most others wither and die.
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Story excerpt provided by Harvard Business Review.
Written by Kyle Young.
Originally published August 14, 2018.