Is Wurstkuche's concept clear$-$cut or ambiguous?

Do you believe there is a market to support the concept throughout cities in California? What other locations might work for this concept?

Would the restaurant be more successful if the concept was changed or modified in some way? How and why?

Does the fact that one of the owners worked at an industrial design firm that specialized in restaurant design benefit the restaurant? How and why?

How do you expand the business and also maintain the brand identity without diluting it down to the idea of jus building a lot of properties?