I’m talking like Mr. Beast Burger, Neighborhood Wings, and It’s Just Wings; I don’t get how they can operate out of the kitchen of existing restaraunts without impeding or hindering the performance and flow of those kitchens.
In: 1
Menu overlap for one, they use the same ingredients/simmilar ingredients, be it the buns/sauces etc
They also don’t operate completely independently it’s the same cooks, same/similar packaging often times.
The restaurants they operate out of often have more potential throughout than they have in regular business, maybe you staff 1 extra person, but if that translates to an extra 1000 dollars a night it’s well worth it.
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