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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What Made The Halal Guys Different (and How You Can Be, Too)

What Made The Halal Guys Different (and How You Can Be, Too)

By Renee Mitson, Foodable Contributor

If you’re a native New Yorker, or have even lived in NYC for a short time, it’s likely you’ve felt the craving for The Halal Guys and their legendary white sauce. If you haven’t, you can’t go wrong with rice platters full of fresh shawarma, crispy falafel, and shredded veggies. The late-night food cart is open when everyone else is snoozing, can be sniffed from down the block, and provides quick and friendly service. What’s not to like? 

But even with the right food at a great price (it would be hard to spend $10), some have wondered what makes The Halal Guys such a breakout success. With the announcement of their impending franchise (which means more chicken and gyro deliciousness for non-New Yorkers), it begs the question: “How did they do it?”

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