Big city restaurants are surviving by going tiny and renting shared space — but a brick-and-mortar may be the key to longevity

Big city restaurants are surviving by going tiny and renting shared space — but a brick-and-mortar may be the key to longevity

Shelby Moore for BI

This article is part of "Made to Order," a series highlighting the business strategies driving today's food industry.

0

No comments

Read more