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We had decided that i would take the whole first floor. and within four weeks, we decided i would take the whole building. >> reporter: as a result, three businesses were born. there's beasley's chicken and honey. >> i knew that i wanted to do a fried chicken joint. >> reporter: just next door is chuck's. >> i'm a big fan of a really wonderful hamburger, and i think most people are. >> reporter: and then downstairs is fox liquor bar. >> what i wanted to create in that space was a people where people could count on having a great cocktail, count on having a unique selection. >> reporter: one ke...

You have to draw the line somewhere. >> reporter: and while there's an emergency exit that links beasley's and chuck's, customers can't use it. they must leave one space and go outside to get to the other two. >> just like you would if you were in one restaurant and you decided that you wanted to go to another restaurant. you would have to exit that restaurant. and it is something that people find challenging, knowing us pretty intimately. >> reporter: while fox liquor bar largely has its own staff, the employees at the restaurants are interchangeable. people move around to meet customer deman...

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 burge...

Weeks, we decided i would take the whole building. >> as a result, three businesses were born. there's beasley's chicken and honey. >> i knew i wanted to do a fried chicken joint. >> next door is chuck's. >> i am a big fan of wonderful hamburger, and most people are. >> and then downstairs, bob's liquor bar. >> i wanted to create a space where people could count on having a great cocktail and count on having a unique selection. >> one key component of the business model is on paper these three concepts exist as one. >> we can track sales and what goes on in the different profit centers. >> we ...