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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M A Y / J U N E 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 • 4 7 PROJECT PROFILE The restaurant industry is changing, and Golden Corral is changing along with it. GOLDEN CORRAL FEELS LIKE HOME By Toby Weber I n December 2017, this 47-year-old family-dining stalwart rolled out a new pro- totype in Greensborough, N.C., in response to two big industry trends, says the chain's Senior Vice President of Development David Conklin. First, competitors have raised the bar in facility design, and guest expecta- tions for restaurant design have risen to match. Second, increasing labor costs have squeezed the chain's margins, exposing inefficiencies in its previous setup. "As we looked to the future of the brand, we wanted to make sure we had the right vehicle for growth, one that would really drive the guest experience and provide the operational efficiency," Conklin says. Though these are big goals for any redesign, this project, stresses Conklin, isn't part of a move away from Golden Corral's roots. The chain is still a family-friendly buf- fet, just with a different expression. A working fireplace is the centerpiece of the new, residential-style interior design. Images courtesy of Golden Corral

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