I thought both concepts were good and approachable, considering that the space was in a mall (know your customer), but the food and service was poorly executed. I know this firsthand, after all the mistakes my team had made. It is a tough lesson to learn, but criticism is the only way to get better. The designers are the wild card, because now there is an x factor, someone who is not in the competition that can be held accountable for the success or failure of your restaurant. ("Hey Miguel, do you know where Stephen is???) When service begins however, they are ready and the spaces don't look half bad.