Latest Restaurant Design Makeovers
The layout and design of a restaurant can help drive traffic, attract customers, and improve efficiency. For well-established restaurants, a full re-design is like re-imagining your brand. Redesigns have the ability to turn heads and bring in new customers, even if the menu hasn’t drastically changed. Nation’s Restaurant News reviews some of this season’s biggest restaurant redesign makeovers.
1. IHOP : The new prototype design is aimed at bringing in fresh faces with their more modern, sleek look.
2. Qdoba Mexican Grill : This favorite Mexican joint is redesigning its look for a bolder, ‘in your face’ appeal that is reflective of their flavorful dishes.
3. Johnny Rockets : This classic American eatery is revamping its look for a new Route 66-inspired prototype with four formats: a drive-thru, a drive-in, a food truck and a movie theater pop-up.
4. Carvel : An ice cream shop long hailed as a fan favorite, Carvel is now redesigning its look with a modern twist in some of its full-size and pop-up locations.
5. Shoney’s : What may seem like a blast from the past is getting an upgrade. Shoney’s unveiled in January 2014 its latest prototype in Lawrenceville, Ga., its first restaurant located in a mall and its first to feature a full bar and attached Shoney’s On The Go quick-service dining option.
JENIFER AQUINO
Sales Consultant
CKitchen.com
E Friedman Associates Inc
T: 800-555-0666 x 1975
D: 516-882-1975
jenifer@ckitchen.com
“Well, If I have a walk-in cooler, do I really need to have a reach-in and work top refrigerators?”
This question comes up often when I discuss the layout and design of a client’s kitchen. The answer is that it depends.
The kitchen size will make a difference; If the available space is somewhat small and can’t support both reach-ins and a walk-in, then even a small walk-in would yield better cu ft of storage.
For instance, a 6ftX7ft walk-in would be equivalent to having two two-section and one single-section refrigerators. A walk-in will have one compressor; the reach-ins would require three. However, if space allows for reach-ins and worktop refrigeration, then we don’t want to busy up the kitchen with staffers all heading to the one refrigerated walk-in available, or running up and down to the cellar when they need refrigerated ingredients.
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Your restaurant is designed for pragmatism and comfort, especially when it comes to front-of-house operations. This is the area where customers must feel comfortable and at ease and where employees can operate efficiently and quickly - all without influencing the perception of relaxation. Seating and table arrangements are a key component to this efficient setup, and understanding seating capacities can help ensure that you purchase the right types and amounts of seats for your table setups.
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So much goes into making a restaurant a success, and it's not an easy business to break into. In addition to serving amazing food, you'll also need to make a statement in your restaurant design to get diners in the door. Today's savvy foodies aren't just looking for a meal: They want a full dining experience, and that includes creating an unforgettable atmosphere.
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