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 • 7 1 tent, albeit different, brand experience. For example, starrdesign made the take- out area of The Cowfish Sushi Burger Bar a prominent feature at the chain's newest location. The firm also developed and adapted the cubby system as seen in chains such as Panera Bread Express and used steel cages in the to-go area at Original ChopShop. "In Cowfish, we separated the area out enough to where it stands out on its own, but it is also not com- pletely separated from the main dining room," Cangro says. "We also have to design to accommodate space for packaging, staging and the storage of the food itself, such as hot and cold menu items." Meanwhile, cubbies give takeout customers the ability to pick up their food and interact with employees or not, based on their preference. Once an order is placed, it is produced, pack- aged and placed in a cubby for cus- tomer pickup. "So the customer truly doesn't have to interact with a staff member, or they can only minimally in- teract with a staff member," says Steve Starr, principal of starrdesign. "The key is packaging. It's got to be boxed up or bagged in a way that makes it all portable. This way, they are making it as convenient as delivery, and it has better product quality." Packaging is part of the overall design and should be given heavy consideration. This is because the food must stay intact and consistent despite its portability. "The last piece is the packaging. While pizza travels well, there are other food items that don't. From the arrival to the departure, there are a bunch of steps that concepts need to think about," says Juan Marti- nez, principal of Profitality, an indus- trial engineering firm specializing in ergonomic design, profit improvement, and time and motion studies. "If they don't, something will give. At the end of the day, if you're negatively impacting the experience, then the sales won't be as high." Packaging is a big part of Southern biscuit house Holler and Dash's takeout equation. The concept took an integrat- ed approach to their design platform across in-store and takeout orders, and packaging plays a key role in their brand messaging. "The packaging con- tinues the vocabulary and storyline of the brand. It's important to express the brand at all touchpoints," Depp says. Flow Flow and the proper channels for takeout production need to be considered in tandem with any design elements tied to the in-store and off-premise opera- tions, whether renovating an existing space or building one from scratch. This is especially true in today's operational environment, where online At Washington, D.C.-based Sweetgreen, mobile orders are prepared and placed on a takeout shelf so guests can grab and go. Photo by Richard Cadan

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