Restaurant Development & Design

SEP-OCT 2018

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

Issue link:

Contents of this Issue


Page 11 of 79

1 0 • 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 • S E P T E M B E R / O C T O B E R 2 0 1 8 BUZZ who's doing what Sustainability Report 51% of consumers are interested in meat blended with grains or veggies J amba, Inc. will push its convenience-driven formats in the Dallas-Fort Worth market with three new openings. Two of the openings, in Walmart parking lots in Burleson and McKinney, Texas, will feature the Jamba NOW drive-thru format stores. A third location, in Frisco's Stonebriar Centre Mall, will feature a kiosk format. "The Jamba NOW concept was fueled by our drive to provide guests an easy, con- venient way to grab healthful options while on the go. We're excited to see this vision come to life and bring new locations to the DFW area, making our refreshing smooth- ies and bowls more accessible during the busiest moments of their day," says Joe Thornton, chief operations officer at Jamba Juice. "With these new format locations, enjoying Jamba will be even faster — making healthful decisions easier and more ap- pealing than ever." Convenience Drives New Jamba Juice Formats Data courtesy of the National Restaurant Association's State of Restaurant Sustainability Report 2018 79% of restaurants use CFL or LED lighting 61% of restaurants use programmable HVAC thermostats 46% of restaurants use Energy Star-rated refrigerators 44% of restaurants use low-flush toilets 41% of restaurants use Energy Star-rated freezers 25% of restaurants use Energy Star-rated dishwashers 72% of restaurant operators buy some packaging and supplies that contain recyclable material Image courtesy of Jamba Juice

Articles in this issue

Archives of this issue

view archives of Restaurant Development & Design - SEP-OCT 2018