Tagged Articles

How Crack’d Kitchen Launched a Replicable Concept

Crack’d Kitchen & Coffee opened in North Andover, Mass., in March, with the goal of being the first location of several. Justin Alpert, project architect with Phase Zero Design, in Hingham, Mass., worked hard to make this prototype replicable. Here, he discusses how he approached the design and the challenges faced.

Round Table Pizza Debuts New Restaurant Design

Round Table Pizza rolled out a new design in Sacramento, Calif., that upgrades the dine-in experience and supports the chain’s Pizza Royalty branding platform.

Rotolo’s New Prototype Capitalizes on Craft

In 1996, Mitchell Rotolo Sr. opened a pizza and beer place on the campus of Louisiana State University in Baton Rouge. He was in his mid-20s at the time and says the job was a blast. How could it not be?

Fazoli’s Sees Success with New Design

Italian QSR Fazoli’s introduced a new restaurant prototype design in its home market of Lexington, Ky., with plans to bring the new look to every location across the country.

Roy Rogers Tests New Store Design

Roy Rogers Restaurants rolled out a new store design in Westminster, Md., that is part of a broader strategy to modernize the appearance and ambience of its restaurants, increase efficiency, elevate the brand’s standing and prepare it for expansion.

Taco John’s to Debut New Prototype

Taco John’s is using in-store promotions and menu additions to lure in guests throughout this summer to celebrate the brand’s 50th anniversary. To cap it off, the chain also plans to unveil a new prototype in its home market of Cheyenne, Wy., in September. 

Togo’s Debuts New Design in California

San Jose, Calif.-based Togo’s sandwich shops applied its new restaurant design when opening a ground-up prototype in Santa Clara, Calif. and remodeling three units (one corporate and two franchise locations in Emeryville, Fremont and San Jose). The new design — named Togo’s 3.0 — strives to increase the speed of service and update the dining environment.

Schlotzsky’s Looked Back and Found Its Future

This 48-year-old sandwich chain has introduced a new prototype inspired by the city that gave it its start.

What Works in Prototype Development

The pace of change in today’s restaurant industry is faster than ever before. Not only are consumer tastes in food and design changing, but so are their habits, from who they eat with to what they want out of a restaurant experience and to whether they leave the house at all.

B.GOOD Revamps, Focuses on Clean Lines and Efficient Design

In this Q&A, Gina Venezia, vice president of construction and development at B.GOOD, discusses the updated design why the chain chose to make some BOH line changes.

Burger Monger Brings Steakhouse Flair to Better Burger Concept

Tampa, Fla.-based Burger Monger was founded in 2010 by Jake Hickton, whose goal was to “build the best hamburger restaurant on the planet.” The concept, he says, is built around premium, steakhouse-quality Akaushi beef, and the high-quality breads and produce that would normally be found in a fine-dining restaurant.

Family-Dining Chain Debuts Brand Refresh

The 40-year-old family-dining chain Shari’s unveiled a reimagined design and menu in November. This is the first in a series of renovations planned for the 93-unit chain based in Beaverton, Ore.

Stoner’s Pizza Joint Debuts New Prototype, Expansion Plans