I imagine they have to re-coup the fixed costs over not many units. But the real target isn't restaurants saving money, it's some combination of the coolness f

I imagine they have to re-coup the fixed costs over not many units. But the real target isn't restaurants saving money, it's some combination of the coolness factor (this won't be hidden in a back room, it'll a part of the dining room) and riding on the coattails of the local-food-is-always-better movements.