This is the third in a series of seven stories exploring the growth cycles of some of the industry’s hottest concepts. Each story will look at a different facet of the evolution of an emerging chain, from conception to financing to moving into new territories. Future stories also will investigate pitfalls to avoid, ways to stay hot and The Next Big Thing.Financing a growing restaurant concept, especially given today’s slumped economy and tightened credit markets, takes as much creativity as ...

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