2. Keep space constraints in mind
Most grocery stores have limited back-of-house space for restaurants, operators say. “You have to be really careful and really efficient in writing a menu,” says Biju Thomas, owner of Biju’s Little Curry Shop, who, until recently, had units in Whole Foods in Denver and Boulder, Colo. Thomas closed his small kiosks to continue working with Whole Foods in developing larger concepts, as well as getting some of his products on store shelves. Also, since in-store kiosks are so small, avoid offering menu items that can’t be prepared by just one or two cooks, operators say.