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Dealing With Startup Change

Even a solid business plan can't stop the inevitable. How will you deal?

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This story appears in the October 2006 issue of Entrepreneur. Subscribe »

Imagine you are building a sandwich , are knee-deep into construction, and suddenly you realize that you have to make a big in your in order to succeed.

That's exactly where husband-and-wife team Alexandra Degiorgio and Vito Polosa found themselves in mid-2004. Their original plans to open a sandwich bar in their locale were abruptly stopped as continued revealed that their area's demographic wouldn't likely support such a restaurant. "[Locally], the median age was about 30, income was high, and the [residents] were highly educated," says Degiorgio. "There's a lot of competition to have something unique." Degiorgio, 39, and Polosa, 33, felt changing the plan midcourse was the right decision. Their solution was to create Aroma Kitchen & Winebar, a gourmet Italian restaurant, instead.

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