Restaurant Development & Design

NOV-DEC 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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N O V E M B E R / D E C E M 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 • 1 7 307,940 The number of chain restaurant locations as of spring 2018 — at compared with the previous year 357,766 The total number of quick- service restaurants as of spring 2018 — down 1% from the previous year 302,989 The number of full-service restaurants as of spring 2018 — down 1% from the previous year Restaurant Industry Census 2% The decline in the number of independent restaurants com- pared with spring 2017 660,755 Total number of restaurants in the U.S. as of spring 2018 1% The decline in the number of restaurants compared with spring 2017 352,815 The number of independent restaurants nationwide as of spring 2018 Data courtesy of The NPD Group's Spring ReCount, a census of com- mercial restaurant locations in the U.S. compiled each spring and fall. Red Lobster plans to open a new restau- rant in Las Vegas at the new Craig Camino complex, which is still in development. The new restaurant will feature Red Lobster's completely redesigned proto- type, which includes a lighter, brighter appearance, as well as lounge seating, a contemporary bar and a dedicated area to pick up to-go orders. Red Lobster expects to break ground on the loca- tion this winter and to open its doors to guests in summer 2019. Red Lobster's Columbia, Mo., loca- tion, which opened in December 2017, was the chain's ‚rst ground-up develop- ment showcasing the revamped prototype design. Other new, ground-up locations opened in San Juan, Puerto Rico, and Maihama, Japan. The new Las Vegas location will be the fourth for that area. When developing elements of the new restaurant, Red Lobster conducted extensive consumer research to learn what guests value the most when dining out. Guests shared that they wanted a variety of ways to enjoy the dining experience, from big celebrations to date night to a Monday night family dinner or quick takeout. In response, the prototype design features a contemporized, lighter and brighter aesthetic in a Žexible space with room to accommodate large parties as well as smaller groups. A separate pick- up location for takeout orders enhances operational ef‚ciencies and convenience for the customer, and a redesigned bar area now includes lounge-style seating, community tables and high-tech TVs. New technology, including a system that allows guests to reserve their space in line before coming to the restaurant and an accompanying text paging system, helps prevent crowds from gathering near the host station and encourages diners to head straight to the bar ‚rst. Image courtesy of Red Lobster Red Lobster Plans New Restaurant Location in Las Vegas

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