Colorado Springs in the context of "Colorado Springs metropolitan area"

Suburbanization (American English), also spelled suburbanisation (British English), is a population shift from historic core cities or rural areas into suburbs. Most suburbs are built in a formation of (sub)urban sprawl. As a consequence of the movement of households and businesses away from city centers, low-density, peripheral urban areas grow. Proponents of curbing suburbanization argue that sprawl leads to urban decay and a concentration of lower-income residents in the inner city, in addition to environmental harm.

Suburbanization can be a progressive process, as growing population pushes outward the zones of the concentric zone model that move outward to escape the increasing density of inward areas. For example, Kings County, New York served New York City as farmland in the 18th century, with boats carrying produce across the East River. The steam ferry later made Brooklyn Heights a commuter town for Wall Street. Streetcar suburbs spread through the county, and as elevated railways further extended its reach, the City of Brooklyn grew to fill the county. Areas along the river became industrialized and apartment buildings filled the places where factories did not replace the scattered houses. As a result, much of Brooklyn transformed into a suburban economy and later into an urban economy entirely.

A diner is a type of restaurant found across the United States and Canada, as well as parts of Western Europe and Australia. Diners offer mostly American cuisine, a casual atmosphere, and, typically, a combination of booths served by a waitstaff and a long sit-down counter with direct service, in the smallest simply by a cook. Many diners have extended hours, and some along highways and areas with significant shift work stay open for 24 hours.

Considered quintessentially American, many diners share an archetypal exterior form. Some of the earliest were converted rail dining cars, retaining their streamlined structure and interior fittings. From the 1920s to the 1940s, diners, by then commonly known as "lunch cars", were usually prefabricated in factories, like modern mobile homes, and delivered on site with only the utilities needing to be connected. As a result, many early diners were typically small and narrow to fit onto a rail car or truck. This small footprint also allowed them to fit into tiny and relatively inexpensive lots that were unable to support a larger enterprise. Diners were historically small businesses operated by the owner, with some presence of restaurant chains evolving over time.