Chapter 8: Economics of Strategy: Creating and Capturing Value
INVESTING IN A NEW RESTAURANT CONCEPT
Discussion Question Answer:
You have worked in the health food industry for ten years. You have relatively good information
about the demand for this type of restaurant, and you have met a variety of people who are likely
to try your restaurant should you open it. You have skills and knowledge about health and food
Your friends are right that there are relatively low entry barriers to the restaurant business. You
also have to worry about existing restaurants quickly copying your concept if it is successful.
With increased competition it may be difficult to maintain the $50 price point. If your success is
based on a talented chef or staff you can anticipate that other employers will try to hire them and
The restaurant business, however, is not perfectly competitive. The product is not homogenous
and consumers differentiate among restaurants on a variety of dimensions (food, service, status,
etc.). You might create some competitive advantages by a successful early entrance (see Chapter
6). For example, you might establish a reputation for good food and service that new entrants can
The statement that “you can’t make profits in a competitive industry” is not entirely correct. It is
true that in a long-run competitive equilibrium firms do not make economic profits. However,
economic profits are possible in the short run. Indeed it is these profits that induce entry. You can
The bottom line is that you can expect intense competition if you are successful. In the long run
it is probably true that you will not continue to earn economic profits. However, it is important to
note that zero economic profits still implies that you are making a competitive return on your