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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.

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Nick Powills

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Nick Powills

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Nick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.

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