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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that personal touch of service that is part of the dining experience," says SirLouis. "We want to allow our people to deliver that service. Let the machines do what they're good at. That will free up our people to do what they're good at." Ready for Investment Since May, Fazoli's has opened nine stores with the completely redesigned interior and exterior. All were remodels of company-owned restaurants. During this process, Fazoli's encoun- tered the usual hiccups with retrofits: wir- ing that needed to be replaced; structural problems only discovered once the walls were opened up. Any issues were not too out of the ordinary, says SirLouis. The firm did learn a few things about the new design during this process. As mentioned, the new floor plan created more wall space for graphic and design elements. Some other elements, such as a divider wall made of rolling pins, were effective but likely too expensive to make the cut for additional stores. Indeed, bringing down costs is the next major step of the project. This includes finding cheaper but roughly equivalent finishes and fixtures and working with a construction company to find ways to make building these stores easier and therefore less expensive. Once this is done, Fazoli's will intro- duce the new prototype at its franchisee meeting this fall. The presentation, says SirLouis, will likely include good-better- best models for its partners to choose from. All three levels will invest most heavily in improved exterior visibility. The most expensive of these will require the installation of a new roof, while the most economical will make use of exte- rior sign fences. From early feedback and sales results, Fazoli's expects the new proto- type to be well received by franchisees. After an extended slump, the chain has taken the steps to be investment-worthy again, says Josephson. "We're in older buildings, and so over time, the brand has needed to evolve," she says. "Over the last year, that's what we've been doing. We launched a new menu [and gave] guests a nice, comfortable place to be since we are a place where people like to gather and be together. Those were the strategic initiatives we needed to embrace in order to help catapult the brand forward." + 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-P Serving Up Fire Suppression Is Our First Order For More Information Visit We're taking restaurant fire suppression to new heights. Ask us how.

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