DALLAS -- The next unit of grocery-restaurant hybrid Eatzi's will be bigger, in order to handle the prolific business that has made the store an industry phenomenon. To accommodate consistently high volume, the format requires a larger "back of the house" food processing area than was incorporated into the first Eatzi's Market and Bakery here, according to Anthony Tedesco, a specialist in new concept development for Brinker International, also based here. Brinker created Eatzi's in ...

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