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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8 6 • 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 • N O V E M B E R / D E C E M B E R 2 0 1 8 MCALISTER'S RETURNS TO ITS ROOTS This fast-casual deli concept redesigned its prototype to emphasize connections to communities, hospitality and elevated food. PROJECT PROFILE By Toby Weber I t really hadn't been that long since McAlister's Deli underwent a brand refresh. While chains often go 10-plus years between makeovers, this Atlanta- based fast-casual concept underwent one just 4 or 5 years ago, says McAlister's President Joe Guith. The restaurant industry, however, keeps changing, and changing so quickly that the company unveiled a "brand evo- lution" over the summer to address these shifts. The effort included the launch of a new prototype in September in Atlanta's West Midtown area. "I think evolution in today's industry is rapidly accelerating," Guith says. "We looked at things like how we are connect- ing with our guests by leveraging technol- ogy, how guests connect [to us], whether it's the type of table they sit at or how they receive their food. Then there's just the general evolution of style and trends and color palettes. We want to make sure that while we have heritage, we don't look The new design offers booths, oating tables and banquette seating, providing guests choices depending on occasion and the size of their party. Photos courtesy of McAlister's

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