restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.
Issue link: http://rddmag.epubxp.com/i/595518
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 5 Editor's Letter When Old Is New Again S eems a day rarely goes by when I don't receive at least one press release or story pitch about a restaurant renovation, newly designed prototype or a chain's plans to roll out a new look to all of its units. What's even more interesting to note about this phenomenon is that it seems to apply to all industry segments, not just one or two. Earlier this fall, Schlotzky's unveiled a new prototype design that emphasizes the concept's role as more of a bakery-café than simply a sand- wich concept. Robeks, a better-for-you juice- and smoothie-oriented concept, took the wraps off a new design that uses bright colors and gives fresh fruits and vegetables a prominent place in its space. Even fast-growing Dickey's Barbecue Pit introduced a new design, one that promises to deliver a modern, rustic technology-driven experience, that it will apply to new locations and use to retroft existing restaurants. I could go on, but you get the point: Lots and lots of companies are updating their appearance. Why has remodeling or freshening up a concept become so popular? Simply put: It's good business. The concepts that take the time and effort to invest in their businesses through thoughtful remodels and refreshes continue to reap the benefts of their efforts. Take, for example, Red Robin. The industry stalwart began a remodeling initiative in late 2012, and the early adopting locations not only realized a bump in sales right away, but they also continue to enjoy same-store sales gains. For a remodel to be success- ful, though, it must be rooted in the company's mission and vision. In other words, for a remodel to work, it must be equal parts style and substance. If the design and the individual items that comprise it don't support the experi- ence the restaurant aspires to provide, customer satisfaction can be affected. And if the design makes it too diffcult for the staff to provide timely and cost- effective hospitality, the concept's fnan- cial performance will suffer. Everything must balance and work in concert. That's easier said than done in today's restaurant industry where lots of exciting new technologies can eas- ily distract design teams from their mission. Start with the customer and employee journeys, and develop designs that will enhance those experiences. Still, it can be fun researching the newer items that can help make a design special and exciting. From build- ing materials to furnishings to foors, there's no shortage of options available that can help make a space stand out from the crowd. And we have tried to capture some of that excitement in this — rd+d's inaugural products issue. Our editors provide quick updates on trends shaping specifc product categories and offer a few tips on how to specify these items. And, for good measure, we have sprinkled in a few on-trend examples that caught our attention. Hopefully the information in this issue can whet your appetite for good restaurant design and the items that contribute to it. JOE CARBONARA, Editorial Director joe@zoombagroup.com