Cost cutting is not the only reason full-service restaurant brands are racing to roll out express units.In addition to saving money on construction costs and labor, express versions also position brands to capture younger customers, who are seeking a quicker dining-out experience, operators say.Friendly’s and Black-eyed Pea, two chains trying to turn their fortunes around after years of struggling, are the latest to debut express offshoots of their full-service brands. Friendly’s, a 505-unit ...

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