A growing number of operators are finding that less is more. Less space means lower labor, rent and development costs and, if they can balance the smaller number of seats with the overhead, more profit. Consultant Aaron Allen, c.e.o. of Quantified Marketing Group, believes the proliferation of fast-casual restaurants has forced the square footage issue. Fast-casual operations are less complex than their full-service cousins and generally demand less space — and less money to develop. So, ...
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