Then there's the issue of ever-changing customer tastes and preferences, a set of variables that can have a major impact on any eatery's continued viability.
As one year ends and another begins those in the restaurant business are once again speculating as to what 2013 is likely to bring.
Certainly public policy is going to have an impact on restaurant sales and profits. The resolution of the "fiscal cliff" drama, the costs of health care reform mandates, and the ultimate impact of rising food prices all make the economic forecast for the year ahead a murky one.
Then there's the issue of ever-changing customer tastes and preferences, a set of variables that can have a major impact on any eatery's continued viability.
As it does each year, the National Restaurant Association has teamed up with the American Culinary Federation to survey more than 1800 culinary professionals for its "What's Hot" forecast of menu trends.
For 2013 the survey suggests that children's nutrition and local sourcing are likely to be two of the most prominent concerns with consumers.
Other issues that the forecast predicts will influence restaurant menus include gluten-free cooking and, as a reaction to rising commodity prices, increased emphasis on low cost protein items.
An example of such is the "Denver Steak," a chuck cut that the National Cattlemen's Beef Association is promoting as an affordable alternative to the New York sirloin strip.
Chefs queried also predicted that sustainability issues would influence menu development in the months ahead, with an increased focus on sustainable seafood and "hyper-local" sourcing. The latter is shorthand for the restaurant practice of maintaining its own gardens to supply its kitchen.
Other trends the survey suggested have significance for the year ahead are ethnic-inspired breakfast items, half-portion offerings on menus, and house-made ice creams.
Just as noteworthy is the list of culinary waning trends -- those ideas and items trendsetters believe have peaked and are now becoming cliches. Foams and froth garnishes, mini-burgers and sliders, and desserts with bacon are, the survey suggests, becoming yesterday's news.
At the bar, hot trends for 2013 are likely to include barrel-aged blended drinks, locally produced spirits, and culinary cocktails -- drinks made with fresh ingredients like herbs and muddled fruit.
Moonshine (unaged whiskey) is also expected to remain "hot."