When private equity firm Hargett Hunter Capital Partners, Raleigh, N.C., purchased in 2016 the Original ChopShop, an approachable, natural food restaurant with three units in the Phoenix area and a nearly cult following, it had big plans: to take the concept national. But first they needed a model restaurant.

The group opted for an unusual path: They would build and operate three slightly different prototype restaurants—then put the best elements of each into the fourth and final prototype.

The original content of this post was featured on Foodservice Equipment Reports and written by Janice Cha, Fe3. Read the full article here.