Restaurants See Big Opportunity in Small Kiosks

by Jonathan Maze

When David Ragosa and his business partners brought Kono Pizza, an Italian pizza cone concept, to the U.S. more than a year ago, they did what everyone else did and launched a brick-and-mortar location. But they quickly realized that it might be best to go small. Traditional locations are expensive, and pizza cones are the ultimate food to eat on the go. So they launched a kiosk. “Brick and mortar can be challenging,” Ragosa said. “It costs twice, almost three times as much. And then you’re dealing with more permitting processes that can slow down your growth. We can get three carts or kiosks running within six to 12 months. Three inline stores take 12 to 24 months to find locations and work out logistics.”

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