From the rise in food trucks to an increase in small concepts that serve cuisine mashups for a unique menu, more and more small restaurants are growing and will soon need to decide how they will expand their businesses in a sustainable, methodical fashion. How, where and when these concepts choose to enter new markets will be do or die.
“It’s a lot more multifaceted than it feels when you first go into the project,” Ben Friedman, co-founder and co-CEO of Homegrown Sustainable Sandwiches, told QSR Magazine. His Seattle-based fast-casual brand opened in its second market, San Francisco, last month. “You have to cast a wide net on all the issues you should be thinking about, from policy and real estate to labor and food. A new market touches every aspect of your business, not just real estate or operations.”
In this article, QSR digs into six different tips to consider when looking to expand your business.