Restaurant Development & Design

MAY-JUN 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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1 0 • 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 • M A Y / J U N E 2 0 1 8 BUZZ who's doing what Fast-Casual Facts 36% of diners cite atmosphere and decor as a defining value at fast- casual restaurants. Gen Xers are the leading generational cohort to define this as a value. W endy's unveiled a new portfolio of development options to franchi- sees dubbed the Smart Family of Designs with an aim to keep energy stewardship at the forefront of its designs going forward and to fit the concept into smaller footprints. The chain also plans to open more than 600 stores by 2020. The new designs provide more access to a wider variety of real estate, the ability to customize needs for specific trade areas and to reduce the development investment for franchisees. "We continue to look for ways to make the economics better for new development in high potential markets," says Abigail Pringle, chief development officer for The Wendy's Company. "Additionally, our new restaurant designs enhance our commit- ments to reduce energy usage across the Wendy's system. Energy conservation makes good business sense, and it reflects the responsibility we have to be a good neighbor." This new rollout comes on the heels of Wendy's Smart 2.0 design, released in 2017, which reduces environmental impact with a smaller footprint and features that promote energy efficiency while targeting an additional $150,000 of savings in development costs. This next generation of Wendy's Smart designs complements the company's commitment to reduce the amount of energy used in company owned and operated restaurants by 20 percent by 2025 as part of its participation in the Depart- ment of Energy's Better Buildings Challenge. The Smart design prototype features outdoor patio furniture made from recycled materials and exterior and interior LED lighting that provides better quality lighting while lowering energy use. Kitchens include Energy Star-certified equipment, including fryers and high efficiency HVAC systems with options for refrigerators and other equipment. Combined, these items cut down on restaurant energy consumption and CO 2 emissions. A kiosk-centric ordering process also eliminates the need for interior menu boards. Wendy's New Designs Reduce Energy Use and Footprint 29% of Millennials dine at a fast- casual restaurant several times per week. 26% of Gen Xers dine at a fast- casual restaurant once every couple of weeks. 61% of diners say the food is the thing they like most about fast-casual restaurants. 33% of diners say they are visiting fast casuals more often today compared to one year ago. 61% of diners say they would dine at fast casuals more often if prices were lower. 42% of Millennials say that fast casuals are a great value. Data courtesy of Datassential Image courtesy of Wendy's

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