Restaurant Development & Design


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 • 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 • W I N T E R 2 0 1 4 BUZZ who's doing what P izza Hut introduced two new fast-casual concept stores featuring an all-new "pizza-by- the-slice" experience, digital menu boards, deck ovens and an open seating environment. The test stores, one in York, Neb., and one in Pawtucket, R.I., match consumers' desire for more on-the-go options, according to the com- pany. In addition to traditional favorites like cheese or pepperoni, the by-the-slice products, which are cut from 18-inch pies, include new chef-inspired recipes. "The dine-in experience is a very important part of our business, and these incredibly fresh, beautiful new locations further advance our desire to provide the best experience possible for our custom- ers," says Carrie Walsh, Pizza Hut's chief marketing offcer. "Plus, specifcally in the Northeast where by-the-slice is more prevalent, this concept enables us to enter a competitive environment like that with a very competitive product that we think consumers will love." Both concepts offer a new pizza- by-the-slice "bar," but each has unique components driven by market behavior and dining style. The Nebraska location seats 80-plus, highlighting the eat-in experience. The Rhode Island store has in-store seating for 30. It is positioned primar- ily for delivery and carryout, with the pizza-by-the-slice experience augmenting business during lunch hours and for on-the-go consumers. "We believe these concepts have broad appeal and we're bullish on our plans to quickly expand them to additional locations," said Al Litchenburg, chief development offcer for Pizza Hut. "We are a company driven to innovate and give customers what they want and a vibrant store experience is atop that list." Pizza Hut, a subsidiary of Yum! Brands, Inc., operates more than 1,400 restaurants in more than 100 countries. The company had 115 net openings in 2013. Bar Agricole Wins AIA Award Bar Agricole, designed by San Francisco's Aidlin Darling Design, is the only restaurant among 26 recipients of the 2014 American Institute of Architects (AIA) Honor Awards. The program recognizes achievements for a broad range of architectural activity to "elevate the general quality of architecture practice, establish a standard of excellence against which all architects can measure performance, and inform the public of the breadth and value of architecture practice." With a name inspired by French Caribbean farmhouse rums, Bar Agricole is a 1,400-square-foot restaurant and bar located in San Francisco's industrial South of Market district. The architects and owner Thad Vogler drew on relationships with local artisans to assemble an expanded de- sign team for the collaborative design-build process. A wooden "hull" — constructed of reclaimed whiskey-barrel oak milled into thin strips and suspended from the ceiling — creates a sense of intimacy in the long, tall interior of the former warehouse build- ing. Above the hull, three existing skylights, ftted with delicate glass sculptures formed from warped Pyrex cylinders, flter natural light throughout the space. The interior palette balances warm textures with the use of durable, sustain- able materials. Two bars, made of board- formed concrete and old barn beams, anchor the space. Pizza Hut Tests New "Slice" Concept Stores Photo by Matthew Millman

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