>> shared phones, a sale system, a keg room, and storage for food. the most dynamic part of the structure is the shared kitchen. the staff simultaneously prepares meals for two restaurants with ease. >> the pos system will ring to the kitchen, and the food is different, so it's hard to confuse chicken and burgers -- well, most chefs shouldn't, anyway. >> it does pose a unique challenge. when customers ask to eat burgers at beasley, and chicken the chuck's, the response is no. >> if we allow people to come over on the burger side, and have fried chicken or come over on the fried chicken side and order burgers, it's just one big restaurant, and that's not what we wanted. >> these are two different restaurants and two concepts. you have to draw the line somewhere. >> while there's an emergency exit that links beasley's and