Restaurant Development & Design

MAY-JUN 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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of course. Understandably, one of the big challenges of this project was getting Burg- er 21's leadership to sign off on dozens (if not hundreds) of decisions large and small, then making sure all those decisions were effectively communicated to the general contractor. Sanguinette also had to know the lead times for the preferred materials. After all, a good material at a good price isn't worth much if it's not there when the contractor needs it. Despite the potential for chaos, there were only a few hiccups during construc- tion. The quartz for the countertops and tables was out of stock in the United States and had to be imported by the factory. Not many other aspects of the build depended on countertop installa- tion, though, so this didn't prove to be too much of a headache, Sanguinette says. Dealing with the hiccups and communicating final design decisions, Sanguinette added, was made easier by the project's general contractor. The chain had worked with this particular firm several times in the past, and their partnership made it easier to communi- cate and solve problems on the fly. Sanguinette's attention is now on prepping for remodels of existing res- taurants. While there's no firm timeline for when this phase of the project will be complete, the first corporate remodel began at the end of February. These projects, Sanguinette says, are being planned with a tight budget in mind. Instead of ripping everything out and replacing it with the new materials, the chain is going to focus on design elements that are easy to change or are central to Burger 21's new look. Elements that are durable, close enough to the new look and expensive will likely remain. The old gray tile flooring, for exam- ple, will stay, but the chain will add in the new hexagonal tile in key spots. The millwork will remain, but the countertops will be swapped out. And, of course, the paint, wallpaper and artwork will all be replaced with the new design elements. Overall, this will result in a Burger 21 that, while slightly different from the new prototype, will effectively drive home the concept's key elements: a menu that features a wide variety of high-quality food served in a warm, welcoming environment. The performance of the earliest stores with the new design shows these ideas are coming through, says Mark Johnston. "The overall feeling I got after seeing [the new store in Kenesaw]: I was very, very pleased with the level of finishes and general look of the restaurant," he says. "You don't expect to see a restaurant that nice in the fast-casual realm. There was a really strong impact on the perceived value to the guest. It was functioning well, working well, and it was busy." + Cafes and cafeterias. Delis and diners. Fast food chains and food courts. Hotels and stadiums. Today's booming food service industry serves millions of customers each year. After 50 years, ANSUL ® R-102 and PIRANHA Fire Suppression Systems continue to protect cooking equipment for the top brands in the world. • Appliance Specific and Overlapping Protection Options • Aesthetic Design Blends into Today's Commercial Kitchens • High-Proximity Nozzles • UL / ULC Listed and CE Marked • International Approvals • Meets Requirements of NFPA 96 and 17A • ANSUL Global Distributor Network AD-2015-2-L Serving Up Fire Suppression Is Our First Order For More Information Visit ansul.com/restaurant-product We're taking restaurant fire suppression to new heights. Ask us how.

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