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: https://rddmag.epubxp.com/i/1024487

Contents of this Issue

Navigation

Page 56 of 79

S E P T E M B E R / O C T O B E R 2 0 1 8 • 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 • 5 5 assembly line and pick their toppings. While the design allows for that, con- necting these guests with their actual pizza (and not another person's) along with the kitchen's ticketing system has been clunky. The chain is developing strategies to smooth out this process. Another adjustment was actually made before the new prototype was built. In May 2017, Uncle Maddio's opened a store in Castle Rock, Colo., with the pay-first system but no decor changes. The chain placed three POS stations up front. That was simply too many, says Brown; during peak times, the kitchen couldn't keep up with orders, and guests were waiting too long for their food. In the full prototype, the chain specified two POS stations for dine-in customers and one for to-go, smoothing out any throughput problems. Other adjustments are being made not based on the design itself but on the type of growth Uncle Maddio's projects. According to Brown, the chain sees nontraditional locations, such as airports and colleges, as a big part of its future. In Q3 of 2018, in fact, the chain expects to open a location at Hartsfield– Jackson Atlanta International Airport. Design changes in the airport loca- tion will include adding a large neon "pizza" sign to the storefront to make the concept clear to travelers unfamiliar with the brand. This location will also of- fer kiosk ordering, which Uncle Maddio's hopes will help move the line along more quickly. "The airport is a prime location where people are trying to get in and out. If the guest can order on a screen that has pictures and allows for you to select as you go, this could significantly impact speed of service in a very positive way. We'll see how it does," says Brown. While this represents a significant operational change, it's not a shift in the chain's priorities. After all, the new prototype itself was developed with the primary goal of improving speed of ser- vice and therefore the overall customer experience. "We led with the customer jour- ney," Brown says. "You can go get your soda, sit down with coworkers or family, and have your food at the table in eight minutes. You can enjoy your experience faster versus standing in line." + The Duro-Last ® Roofing System protects your business in more ways than one. Sure, there's the superior performance against the elements. But the custom-fabrication process means a Duro-Last Roofing System goes on faster with less waste. And installation is quiet and safe, eliminating disruptions to your business. All of which protect your bottom line. It's one of many reasons we're known as the "World's Best Roof ® ". How about we discuss them with you? Keeps the weather out. And the diners in. Learn how Duro-Last can help you protect your investment: (888) 359-7365 duro-last.com/downtime Duro-Last and the "World's Best Roof" are registered trademarks owned by Duro-Last, Inc. ORIG: 5/14/18 - DL040003

Articles in this issue

Links on this page

Archives of this issue

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