It’s been done with hamburgers, with cocktails, with Mexican QSR. Take a familiar concept, one with a degree of built-in familiarity and consumer acceptance, and differentiate it—around the ingredients, the menu, the presentation, the service model. Make it unique and craveable, make it stand out from the competition; just don’t make it so strange that customers don’t know what to make of it.
Chicago concepts to scout
For restaurateurs on the road, dining out is never just a quest for a delicious meal. It’s a mission to gather inspiration and intelligence from other concepts—from operational gurus to the competition. This is the dining guide for you.