Talula’s Table, a tiny restaurant of less than 1,000 square feet in Kennett Square, is booked almost a year in advance, and illustrates the advantages of a small eating space, writes Kelsey McKinney for Eater.com.
Not only that, but owner Aimee Olexy might even put her guests to work.
“It’s not uncommon for someone to want to take a photo of a dish in progress, instead of a finished plate,” she said. “But if they’re in the kitchen, they’re in one of the few places a chef can stand. So we might ask them to garnish a plate, or hold a pot, or stir some risotto.”
There are certain advantages to owning a tiny restaurant. The costs are lower from the reduced staff size, and the rent is much less.
Running a rather cramped operation does have its drawbacks, though. Guests need to be wary of candles being too close, and you need to make nice with your neighboring diners.
Overall, starting a tiny restaurant can be lucrative. If the food quality is good, there’s room to charge a little more for the experience.
Read more about tiny restaurants at Eater.com here.