Best New Prototype — Existing Chain Concept

Awarded to the best new prototype rolled out by an established brand.

Entry requirements:

  • Only projects completed between April 1, 2022, and September 1, 2023, are eligible.
  • All entries must be submitted in a single PDF file that does not exceed 28 pages. 
  • Entries must include a final, approved floor plan and photos of the completed restaurant.
  • Entries must include aspects of the branding elements/package.
  • It is recommended that entries include a copy of the menu.
  • It is recommended that renovations include before and after photos.

Every entry must include the following on the first page:

  • Name of project and name of operator/owner company:
  • Project location (city, state):
  • New build or renovation:
  • Opening date or renovation completion date:
  • Real estate type (end cap, freestanding, inline, airport, etc.):
  • Unit size (square footage) and number of seats:
  • Brief description of concept and menu style:
  • Average check:
  • Project budget:
  • Project team (include members from the operator company, architects, designers, contractor and other relevant parties):

All entries must touch on the following project details (please address the questions below in 750 words or less; you may use photos between text to illustrate points):

  • Describe the motivation/objectives for developing the new prototype.
  • What were the biggest changes/improvements made over the previous prototype?
  • Describe/note new elements and materials.
  • What steps were taken to drive new efficiencies into the operation?
  • What impact on average unit opening costs did the new prototype have?
  • What impact on traffic and sales has the new prototype had, if known?
  • What makes this an award-worthy prototype?

EXTENDED deadline for submission is Friday, October 20, 2023.

The best browsers to use when submitting are Chrome or Firefox. If you do not get taken to a confirmation page once clicking submit, your entry did not go through. Please email with any questions.

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