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.

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5 4 • 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 UNCLE MADDIO'S RETHINKS ORDERING TO IMPROVE THE EXPERIENCE make the space too visually crowded. In addition, Uncle Maddio's found that too many televisions detracted from the ex- perience it wants to provide to its guests. "The previous prototype had a number of flat-screens, making it a little too sports bar-y, so we wanted to take that out. We wanted to allow for conversation among groups," says Rotondo. Moving toward the front, the next seating area is a banquette upholstered in red vinyl — a brighter, more ener- getic shade of red than what the chain used previously. Porthole dividers that offset the sea-of-tables effect while not being disruptive help define this space. Overhead, meanwhile, is a wooden cloud element with hanging bulbs threaded between the slats. These lights replaced the prior design's track lighting, which was more expensive, less flexible and didn't illuminate as well, says Brown. The front section of the restaurant includes new booths — no longer el- evated, reducing build-out costs — along with a new community table. The loca- tion of the community table is notable, says Brown, since most restaurants locate this seating toward the back, away from other parties. "We really wanted to do the exact opposite," she says. "We really wanted that to be a focus and cre- ate some energy around the center of the dining room." The community table's lighting also draws the eye. In another industrial nod, a red cage the size of the table hangs overhead. This adds some visual flair for diners inside and passersby can see it, helping the restaurant get noticed, Rotondo says. Future State Since the opening of the first Uncle Maddio's with the new design, there have been very few adjustments to the prototype, Brown says. One of the most significant ones, though, is more of a focus on opera- tions than design. According to Brown, some guests still want to walk down the Dining Display Ki tchen Women Men BOH Project Team Project lead: Jenelle Brown Architect: Tom Tedrow Kitchen supplier: Trimark Interior design: Jennifer Rotondo Snapshot Headquarters: Atlanta Concept owner: Matt Andrew Concept: Pizza, calzones, salads, wings Segment: Fast casual Average check: $10 Units: 35 Opened: 2009 Size: 2,600 square feet Real estate: Endcap, daily needs shop- ping center Design highlights: Order and pay up front, digital menu boards, empha- sized to-go area, community and individual seating, decor update Build-out time: 8-10 weeks

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