Prof. Dr. Mihir Nayak

Each year, hundreds of city restaurants close forever, victims of high rents, economic cycles and fickle diners.

So it should not have come as a surprise when restaurateur Danny Meyer announced in late September that he was pulling the plug on three-star Indian eatery Tabla, primarily because its exotic cuisine had failed to consistently draw sufficient customers.

Source: How to close a restaurant | Crain’s New York Business