— By David Shove-Brown — As brands prepare for national expansion, they should partner with architects and interior designers to facilitate a more seamless, successful approach. Growing a brand into a nationally-franchised chain begins from the bottom up. Everyone has to start somewhere, and for many of the top fast-casual restaurant concepts in America, that means starting small. Every move a restaurateur makes when developing a concept has to be intentional and aligned with their goals for scaling the business. While branding is a foundational element of successful business practice, …
