Backroom Economics

APM Marketplace investigates the economics behind "backroom" restaurants, like chef Trent Pierce's Roe (the "secret" dining in the back of Block + Tackle). Pierce estimates that he saved $75,000 in not building out a separate restaurant for the Roe concept: "If we were doing this exact concept in its own stand-alone, I would say we'd probably charge about 10-15 percent more than what we're charging now." [Marketplace]