As restaurant chains expand their brands into new markets via franchised or company stores, they chug through three broad phases: site selection, construction and opening. While much is known and lots written about where to put and how to build restaurants in new markets, surprisingly little has been said about the art of opening them.
 So I talked to five people who know a lot about the process — their cumulative store openings are in excess of 170 units: Treavor Smith, director ...

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