Nobody Tells You How Hard It Is to Run a Restaurant in Miami — Until Now

Miami's restaurant scene looks glamorous from the outside — celebrity chefs, rooftop bars, James Beard nominations, endless lines for the newest opening. What it looks like from the inside, running a kitchen in the 305 on a daily basis, is a different story. Matt Kuscher has been living that story for years, and on a recent episode of A Day in Miami, he told it straight.

Kuscher built Lokal and Kush into genuine Miami institutions — neighborhood spots with loyal followings, strong identities, and the kind of staying power that most Miami restaurants never achieve. He knows the industry from the ground up, and he's earned the right to be this honest about it.

The Economics of Miami Restaurants: Why So Many Close

Miami has one of the highest restaurant closure rates in the country. The reasons are structural: real estate costs that keep climbing, labor markets that are tight and expensive, food costs that have surged post-pandemic, and a customer base that is both sophisticated and fickle.

Kuscher broke down the numbers with the clarity of someone who has survived every cycle. He talked about the margins that define the difference between a restaurant that makes it and one that doesn't — and why the romanticized version of the restaurant business sets so many operators up for failure.

What Running Lokal and Kush Taught Him About Miami

Building Lokal and Kush required a specific kind of Miami instinct: understanding the neighborhoods, building regulars before chasing tourists, and staying true to a concept even when trends pulled in other directions.

Kuscher talked about the decisions that shaped both brands — the menus, the locations, the hiring philosophy, the customer relationships. What emerges is a portrait of how to build something durable in a market that devours the uncommitted.

The Real State of Miami's Food Scene in 2026

The Miami food scene is at an inflection point. The pandemic-era boom brought unprecedented attention and investment — and then a reckoning. Kuscher's perspective on where the market stands today is more valuable than any trend report: it comes from someone who wakes up every morning and runs restaurants in this city.

For Miami food lovers and aspiring restaurateurs alike, this episode is the most grounded, honest conversation about the industry available anywhere.

Watch the full episode on YouTube: https://www.youtube.com/watch?v=RZ4YZp91XjQ

Subscribe to A Day in Miami on Spotify and Apple Podcasts.