MANKATO — Christy Musser is well aware of the myth. Also of the reality that, it turns out, isn’t a whole lot more encouraging than the myth.

Musser and husband Ben are Wells restaurateurs preparing to dip their toes anew into that industry’s oft-roiled waters.

Their new eatery is set to open Aug. 15 at a Mankato site where two previous restaurants, Timber Lodge Steakhouse and Northwoods Cafe & Grill, flamed out.   

The myth holds that 90 percent of all restaurants fail in the first year. The reality, according to research findings, is a 60 percent failure rate in the first three years, which is on par for new businesses in general.

A 60 percent failure rate is daunting enough but, apparently, not daunting enough to dissuade people such as the Mussers from forging ahead.

“We were looking to expand, and it was one of those deals we couldn’t pass up,” Christy Musser says of acquiring the building near River Hills Mall.

“If we didn’t take that leap now, we’d always have wondered what if ... ?”

She knows they face a lot of competition in a market the size of Mankato, but they aren’t newbies to the restaurant game. Their extended clans have operated no fewer than seven restaurants (Harry Musser is the longtime owner of Applewood in Mankato).   

Christy Musser grew up in Brooklyn Park and began working in her father’s two restaurants when she was 14. Her husband has worked in high-end restaurants and will run the kitchen at the Mankato operation.

The couple served in Iraq and, after a brief residency in Chicago, opted to relocate to Wells, where Ben has family.

They opened Wildcats Bar and Grill in Wells in 2007, which they will continue to operate. Their Mankato operation will go by the same name and sport an interior motif — heavy on purple and gold — that’s similar to that of the Wells restaurant.

That hearkens to Wells High School colors back in day and prior to the school district’s 1991 consolidation that formed the United South Central School District.

 Musser said the colors also conveniently play into those of the Minnesota Vikings and Minnesota State University Mavericks.

Aside from ethnic cuisine specialty nights, the restaurant’s day-to-day menu will hew to the tried-and-true a la the Wells operation — steaks, ribs, walleye, wraps, burgers.

The interior has been gutted to create more open space. The restaurant will have a 400-diner capacity and also will be used for group gatherings such as  banquets and wedding receptions.

The aforementioned failure-rate research conducted by Ohio State University’s Hospitality Management program found that one in four restaurants close or change ownership within the first year, and three out of five do so within three years.

The reasons for failure are many and aren’t always financial. In fact, another study found that one-third of closed restaurants had been making money right up to the time the lock went on the door.

Restaurants are an immense time commitment, and many owners eventually opt out because of it. Other reasons for closures: muddled concepts, management shortcomings, lack of commitment to and knowledge of the industry, divorce, ill health, retirement.

Location is important, but less so than one might think. A bad location can be trumped by great food and service, but a good location can’t overcome bad food and lousy help.

Musser says she’s seen first-hand the curves that a restaurant career can throw at an owner.

“We’ve had our tough years, our good days and bad days.”



Brian Ojanpa is a Free Press staff writer. Call him at 344-6316 or e-mail bojanpa@mankatofreepress.com.