Business View Magazine
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sues faced by owners.
The majority of testing is done in those eight stores,
she said, though once a concept is deemed worth-
while it’s rolled out to the entire roster of locations on
a uniform basis. Most of the restaurants are part of
retail strip plaza set-ups and occupy roughly 5,000 to
6,000 square feet of space, and great care is taken
to ensure all the branding elements are in place from
one to another.
“No matter which one you walk into, it has all the visu-
als,” O’Shea said. “From the giant grill to the murals on
the walls to the chopsticks in the entry way. Our job is
make sure you know it’s a HuHot.”
And what appearance doesn’t do toward that end, she
said, products will.
O’Shea said the HuHot leadership team looks less
upon the relatively small number of active players in
