If an initial restaurant is often based on the proprietor's dreams of feeding people and making them happy, the second one is usually propelled by prayers of finally turning a profit after so much hard work. Operating a dining establishment is tough, and making substantial money doing so is even tougher. The decision to open a follow-up venue comes down to a matter of math: The additional locale can strengthen purchasing power and thus lower food costs, while the increase of seats yields higher intake of cash. Plus, in the case of Chow Down Grill and Morgans, the sequel eateries just happen to be in South Beach, which inflates the visibility and viability of both businesses. The only real downside is the potential watering-down of the brand, because chefs and/or owners responsible for the success of the primary operations can't be in... More >>>