1. Did any of them insource their own delivery? This seems like where they lost most of their money.

2. Did they adopt checklists and double-checking supervision to ensure food-safety, uniformity, and correctness?

3. Did they use quality ingredients rather than the cheapest shit Sysco sold that day?

4. Did they right-hire enough competent, sufficiently-paid staff so that churn wasn't 100% per 4 months?

5. Did anyone there ever run a successful restaurant storefront to multiple-location chain before? (Restaurants of any sort are the hardest, most grueling, tending to be risky businesses around. My grandfather became a mechanic rather than take over his father's French restaurant after going through the trouble of training to become a chef.)

I'm going to make a giant leap and assume most of these were "no" and they failed horribly on execution by focusing on the wrong things.