Restaurant Development & Design

September-October 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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S E P T E M B E R / O C T O B E R 2 0 1 7 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • 2 1 have our storage, freezer and baking space in the basement. On the other hand, in a self-operating location, like a travel center or truck stop, they already have a kitchen; they already have walk-in coolers and freezers and dry storage. We don't have to duplicate warewashing or triple sinks for pot washing, so there can be economies of scale by utilizing existing facilities that you don't have to duplicate or build. Credibility is very important in non- traditional development in that you have to maintain the brand standards because these types of locations have the oppor- tunity to introduce your concept to new customers. You might have the opportu- nity to draw back a light or lapsed user, and it's very important to me that the locations are credible, meet the brand standards and speak the brand standards to the customer in these venues. + www.trimarkusa.com Design | Build | Equipment | Installation | Fulfillment Passionately Crafted Boldly Pursued Everything We Build Starts From a Vision and Solutions and Services for Peak Performance and Exceptional Dining The Hard Rock Hotel & Casino Las Vegas features a traditional design with some nods to the hotel's design.

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