A multi$-$concept restaurant incorporates two or more restaurants, typically chains, under one roof. Sharing facilities reduces costs of both real estate and labor. Multi$-$concept restaurants typically offer a limited menu, compared with full$-$sized, stand$-$alone restaurants. For example, KMAC operates a combination Kentucky Fried Chicken $($KFC$)/$Taco Bell restaurant. The food preparation areas are separate, but orders are taken at shared point$-$of$-$sale $($POS$)$ stations. If Taco Bell and KFC share facilities, they reduce fixed costs by $30\%$; however, sales in joint facilities are $20\%$ lower than sales in two separate facilities. What do these numbers imply for the decision of when to open a shared facility versus two separate facilities?