(Continued from page 1) So how does a small restaurant selling a single item—one that the American palate largely doesn’t know—succeed and grow into franchises sprouting up across the country? Arianne offered these five tips for ways restaurateurs can bring a new or unique food to a region: 1. Keep it simple. You have to be focused on the core concept. Other franchises try to meet everyone’s needs, but none bring anything super unique to the party, she ...

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