New York has its fair share of tiny restaurants. Ones where you are basically sitting on top of your neighbor, listening to their conversation, basically sharing a meal with them. Ever wonder why these places were made so tiny? Why didn’t the owner just get a bigger space or design the floor plan better? Well, maybe the owner did plan better, and smarter than everyone else. Look at Talula’s Table, a 12-person restaurant in Chester County, PA. From a practical perspective, a small restaurant is also a smart restaurant. Servers here also do clean-up, saving the owner from having to pay a busboy or busgirl. Chefs also throw the towels in the laundry in the back, saving money that could have been spent on a laundry service. If the food is good enough to charge guests a little more money, a small restaurant can make a profit with less risk than a large restaurant. The rent is cheaper, the build out is cheaper, and the return comes in a little faster. To read more about the business model of a small restaurant and how they offer just as much, if not more than a large restaurant  click here.