All the successful restaurants I've experienced chose to give preferential treatment to locals and regulars. That's because they often give the place the charme

All the successful restaurants I've experienced chose to give preferential treatment to locals and regulars. That's because they often give the place the charme that makes it special in the first place. And that the business is rather cyclical, and you don't want to end up without tourists AND local all hating you. At the point where you're running 20 tables or more for three rounds every night (plus mabybe 2x lunch) you stop caring about making more money. Because if money were that important, you would have gone into investment banker, not chef. Plus restaurants tend to get into and out of favour. IT' And everyone hates tourist. Seriously: if you work anywhere close to tourists, you will hate work because it's full of tourists. Then you take a vacation and start hating yourself.