Please don't tamper with it while it's running. Lately, I've noticed many consultations coming to me about Bukhari restaurants whose sales have dropped or whose projects are not performing as expected. What's strange is that there's a common thread among more than one case: The restaurant has undergone a complete new look. Different decor Different colors A style closer to modern restaurants And almost everything has changed from the way the customer is used to seeing the Bukhari restaurant. This made me think: Are we actually developing, or are we changing just for the sake of being different? The Bukhari customer has been accustomed for years to a certain look A certain facade A certain way of presentation Certain seating and atmosphere This look has become part of the image in his mind about the Bukhari restaurant. He enters the place, understands the product, and feels reassured before even ordering. Then you come and change all of this at once and create something completely different from what the customer is used to. You might have created a more beautiful and expensive decor. But have you created a restaurant closer to your customer? I am not against development. Develop cleanliness. Develop quality. Develop service. Develop packaging. Develop operations. And update the decor if needed. But don't break the identity of a successful business just because the new looks better. And I'm certainly not saying this is the only reason for the failure of any Bukhari restaurant. But I believe it's a factor worth studying, especially when the same observation is repeated. Sometimes success isn't about changing everything. Sometimes the pinnacle of success is knowing what needs to change and what must be left as the customer loves it. And as long as it's working and your customer accepts it, Please don't innovate for the sake of change. Bayt Al المطاعم Company Feasibility studies (founding and operational) Founding, operating, and developing restaurants and catering projects Restaurant evaluation before purchase and investment Restaurant brokerage and transfer