Shea Principal spills on second-generation restaurant sites

As the country emerges from the COVID-19 pandemic, many restaurateurs are looking to expand their empires by taking on spaces vacated by former eateries. Shea Principal Tanya Spaulding sat down with Foodservice News to talk about second-generation restaurant spaces–their pros and cons, what to look for, and what to be wary of.
Read the full piece here.