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 orders to one specific line on the kitchen. the actual food is very different so it's hard to confuse chicken and burgers. most chefs shouldn't, anyway. >> having a shared kitchen does pose a unique challenge. when customers ask to share burgers at beesley's and chicken at chuck's? no. >> we coach our staff on talking points and how to address it. >> if we allow people to come on the burger side and have fried chicken, it's just one big restaurant and that's not what we wanted. >> these are two different restaurants, they're two different concepts. you have to draw the line somewhere. >> and while there's an emergency exit that links