How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

How to create a “Hidden Gem” by Maximizing on a Small Restaurant Space?

With online shopping trends growing each and every year, we have seen a rise in small brand retailers closing their brick-and-mortar locations. This, in turn, has created an opportunity for the restaurant industry, to utilize these smaller footprints for a defined, compact food and beverage concept.

The old adage of restaurants needing 2,500 to over 5,000 square feet of space has diminished over the past five years (minus the recent surge in shared food halls). It is becoming more common to see a 600 to 1,500-square-foot restaurant thanks to the noted retail closures in addition to lower lease cost demands during a time where all other restaurant-operating expenses seem to be on the rise.

However, finding a high-quality location of this size that meets the required foot traffic and other design/operational components to operate a successful restaurant is still a challenge for an aspiring restaurateur.

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Tech Startup Equity Eats Helps to Launch Restaurant Concepts

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In this On Foodable Side Dish, brought to you by the Foodable Network, guest host Ross Perkins speaks with a veteran of tech startups, Johann Moonesing about his new startup endeavor. Equity Eats connects restaurant investors with chefs and provides software solutions to chefs so they can manage their restaurants and their investors can get real-time analytics about their investments' performances. Watch the full episode above to see how one of the restaurant concepts is being developed with the help of start up.