Restaurant success factors

: a case study of “Mesa,” a lebanese restaurant in Cascais

Abstract

This dissertation investigates the factors contributing to restaurant success through a single case study of Mesa by The Bey Cook, a Lebanese restaurant in Cascais, Portugal. The research addresses the central question: How do internal capabilities and external conditions interact to shape the success of a small ethnic restaurant? A mixed-method design was adopted, combining ten semi-structured interviews with internal and external stakeholders, a customer survey with 117 valid responses, and analysis of over 200 online reviews and social media content. Findings show that Mesa’s success stems primarily from food quality, authenticity, service culture, and the creation of strong emotional bonds with customers. Adaptability, community engagement, and digital presence further reinforced resilience and growth. While literature often emphasizes macroeconomic factors such as GDP trends, regulation, or labor shortages, Mesa’s case demonstrates that micro-level drivers particularly authenticity, attentiveness, and team cohesion may be more decisive for small founder-led establishments. This study contributes to the literature on restaurant management and ethnic cuisine by highlighting the importance of cultural authenticity and community building as critical success factors.

Date of Award	6 Feb 2026
Original language	English
Awarding Institution	Universidade Católica Portuguesa
Supervisor	Peter V. Rajsingh (Supervisor)