Almost two-thirds of restaurants fail within their first year. The number one reason for their demise? Their address. That's right. Open any textbook about launching restaurants and one moth-eaten mantra for surefire success is location, location, location. The standard advice is to determine demographic factors such as the median age and income in a chosen neighbourhood. If only things were that simple. In this episode, we hear four very different stories about the luck, logic, and lore of finding the right location for a restaurant. One of Denmark’s leading chefs, Torsten Vildgaard, explains why it’s taken him almost three years to find the right spot for his new restaurant in Copenhagen. American chef Matt Orlando discusses the fluctuating fortunes of locating his restaurant, Amass, in what has long been one of Copenhagen’s least accessible locations. British chef Darren Brown describes what it's like running a seasonal, ethical, and local restaurant in an English market town. And London property consultant Camilla Topham explains why certain restaurant operators succeed in finding a prime location while others struggle.