Creative Entrepreneurs: Restaurants in temporary spaces

The New York Times reports on restaurateurs in New York who are finding new approaches to standing out in that competitive industry and that competitive marketplace.  Prospective restaurant owners often are saddled with assumptions: I will need a big space to make any money, I will need a huge menu to attract any customers, and I need to be exclusively a restaurant.

The restaurant owners in the Times article were able to find ways to work around these usual assumptions. One owner is purposefully using small spaces, another is intentionally using a temporary location, and a third is also running an art gallery and electronics store within his restaurant.

Look at the industries you are interested in. What assumptions exist about entry into those industries and markets? How can you work around them?