Armenian family restaurants spousal teams and succession

The provided sources offer limited direct insight into Armenian family-business succession norms or the specific choices of second-generation children. Source ^[1] profiles Mini Kabob, where second-generation chef Armen Martirosyan returned to the family business after culinary school and professional experience, bringing social media and French techniques while working alongside his parents ^[1]. This suggests a pattern of the younger generation modernizing operations while maintaining family recipes. However, no source discusses broader succession norms, multigenerational businesses like Carousel or Marouch, or second-generation children starting independent concepts. Source ^[2] mentions Chef Edward Khechemyan learning from his father but provides no detail on succession planning or second-generation navigation. To fully answer the question, sources would need to include interviews with multiple Armenian restaurant families in Glendale, data on business transition rates, and case studies of second-generation entrepreneurs who launched their own concepts versus taking over.