The belief that smaller is better is enjoying a spirited revival among several restaurant chains that have substantially reduced the size of their prototype buildings without diminishing—and in some cases while growing—average-unit volumes. From 400 square feet squeezed out of the current store model of Rising Roll, an Atlanta-based fast-casual sandwich concept, to as much as 1,500 square feet eliminated from current prototypes of O’Charley’s, the Nashville, Tenn.-based ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?