What does it take to sustain a Food brand in this current climate? It has been seen that whoever has enough capital to launch a brand they do it and then ends up winding that up within the first year of its launch. The success ratio in the UK is 3% out of 100 food brands that open up. Why does that happen? What goes wrong in the span of 8-12 months of opening a business. The answer lies below The main reason is the lack of research/survey of the area, the store design & layout(None of the design team has worked into operations to know issues faced on a day-to-day basis), the Assembly line of production(It's not simple & user-friendly), the Team & last but not least the knowledge of running a profitable business. Another major aspect seen is the Franchisor, who is more concerned about making their own profits, rather than allowing the Franchisees to make sustainable numbers.