Tradd’s, a fine-dining restaurant in Charleston, S.C., opened at the end of 2018 in a freshly renovated space that brought southern tradition and modernity together in one coherent space. In this Q&A, Co-owner Weesie Newton lays out the logic behind the new restaurant’s design.
After debuting its new prototype at the end of last year, fast-causal chain B.GOOD is on track to open nearly a dozen units utilizing the new format in 2019. In this Q&A, Gina Venezia, vice president of construction and development at B. GOOD, explains the changes.
Every time you open a new restaurant, you’re taking a risk. Is the site good for business? Will there be sufficient customers? Will sales be high enough? There are two ways to find out: Open your doors and see what business brings or run a feasibility study (or two) and look at the hard data.