一篇有關餐廳的英文文章請幫我翻譯

Question

請幫我翻詳細一點拜託!【拒絕翻譯軟體!】

Learning objective: Identify the reasons that restaurants fail. Identify the major reasons contributing to the financial success of a restaurant.

In the restaurant industry, there’s a long-standing myth that 90 percent of restaurants fail within the first year. This myth has been picked up by the public and by bankers, who are understandably reluctant to give loans to budding restaurants. However, this figure has been proved wrong in many studies. It’s not 90 percent; it’s more like 57-61 percent.
That still a high rate of failure. What causes restaurants to fail anyway? There are many factors that can lead to the demise of a restaurant. Howard Gordan, the senior vice president of business development for The Cheesecake Factory, believes that restaurants fail because they’ve lost focus: ”The only restaurants[who fail]are the ones who no longer deliver on what they originally promised.”
New restaurants with no idea of how to market a concept or handle front-of-house communications are ill-equipped to deal with the instabilities of the restaurant industry. They are also generally unprepared for the difficulties of working business, like working 65-hour weeks, working holidays, and committing to philoxenia─the love of changers.
According to Ken Fredrickson, a partner and master sommelier at Adega Restaurant & Wine Bar in Denver, new restaurants fail because the owners are undercapitalized and inexperienced Frendrickson is confident that Adega will succeed, although it occupies a space where several restaurants have failed before. “We have incredible experience and are very well-capitalized,” he said.
Obstacles can be overcome, and the best teacher in the restaurant industry is experience. It’s most often the ones who do not give up who succeed in the end.

Answer 1

學習目標: 確認餐廳經營失敗的原因 確認貢獻一個餐廳經營成功的主要原因

在經營餐廳裡有一個歷久不衰的神話: 百分之九十的餐廳會在第一年裡失敗
這個神話早被普羅大眾和銀行所認知,也由此可以理解銀行很不願意貸款給初期經營的餐館.
然而,有許多研究顯示這個論調並不正確,並不是90%而應該是56~71%才對.
這個比率還是很高的.什麼原因使的餐館的經營一直失敗呢?
讓餐館關閉的因素有很多 Cheesecake Factory的資深副總Howard Gordan認為餐廳失敗的原因是他們不夠專注,這些失敗的餐廳早已被離他們當初的承諾或經營方向.
新的餐廳 (不知如何銷售他們的產品觀念 或不熟悉消費者習性),會錯誤的引用不適切的經營辦法. 通常他們也並未對經營的困難有所準備 例如每周工作65小時 假日仍要工作 以及嗜好的改變
在Denver 的Adega Restaurant & Wine Bar, 主要的調酒師及共同經營者Ken Fredrickson認為: 新的餐廳因為擁有人的投入不足及缺乏經驗而失敗
雖然這個位置曾經有很多餐廳經營失敗, 但因Frendrickson被信任,而Adega因此成功了.我們有許多的經驗,且充分運用了這些有用的經驗.
障礙是可以被克服的,而經驗則是經營餐館最好的老師.
通常成功是屬於沒有中途而廢的人的