Tagged Articles

smaller footprints

  • Limited-Service, Unlimited Design

    What’s driving the design of limited-service restaurants today? Simple yet creative choices seem to be a common theme among these restaurants. Regardless of fare offered, they share intentional, impactful touches for a lasting impression.

  • Captain D’s Drops the Dining Room

    The seafood stalwart is expanding its urban opportunities via a new 900-square-foot prototype.

  • How to Maximize a Restaurant’s Footprint

    Maximizing a restaurant’s footprint is a quest that has existed since the inception of restaurants.

  • Best Practices for Designing Small Kitchens

    Here are eight best practices for designing an effective small kitchen

  • How Shawarma Press Adapted for their Walmart Customers

    Shawarma Press operates four locations in Walmart stores in Texas and has plans to open seven more before the end of the year. 

  • A Guide to Post-Pandemic Site Selection

    Smaller footprints, drive-thrus, outdoor seating — all trending previously have become pandemic-proofing prerequisites for many. 

  • Astro Lab Offers A Microbrew Experience in a Shotgun Space

    Astro Lab Brewing operates a brewery and taproom out of a building that dates to the mid-20th century.

  • Small Footprint, Big Impact

    Little by little, restaurants have been getting smaller. Partly a function of rising costs and partly due to consumers’ drift away from on-premises dining, it’s a trend that forces operators and designers alike to sharpen their focus and up their game.

  • Famous Dave’s Reveals New, Smaller Prototype Restaurant

    Famous Dave’s opened the first of its smaller footprint prototype restaurants in Uptown, a commercial district in Minneapolis in December. The new restaurant is approximately 3,000 square feet, (compared to the average 6,500–7,000 square feet of previous iterations) and features a bar-centric environment and compact dining area.

  • Tom & Chee Cuts Size, Labor and Operating Expenses with New Prototype

    Tom & Chee, a fast-casual restaurant chain with nine locations that specializes in grilled cheese and tomato soup, has unveiled a new prototype, &-Crafted, which is significantly smaller than its previous design.

  • Q&A with Al Hank, Senior Director at Famous Dave's

    Famous Dave’s has long been a staple in the American barbecue scene. The restaurant chain has 27 company-owned and 109 franchise-operated locations spanning 33 states and 3 countries.

  • Huddle House Downsizes Prototype to Spur Growth

    Huddle House is getting smaller but still growing. The Atlanta-based company is expanding both via company-owned and franchised stores while offering a smaller store footprint, making the brand more accessible to franchisees. In this Q&A, Christina Chambers, senior vice president of franchise development for Huddle House, talks about the smaller store design.

  • Fajita Pete’s Doubles Footprint

    Fajita Pete’s plans to open 10 new restaurants throughout Texas, which will double the chain’s footprint.

  • Back of House

    Rising to operating challenges presented by the pandemic means not only making front-of-house modifications that aim to keep guests safe but also focusing on what can be even tougher territory, the back of house.

  • Pretzelmaker Debuts New Concept

    Atlanta-based Pretzelmaker unveiled Fresh Twist by Pretzelmaker, a new concept that expands the chain’s daypart offerings but can operate in a space as small as 250 square feet. It can also adapt to most venues, opening up nontraditional settings to the chain.

  • How to Maximize your Footprint

    Customers seldom rave about good service, but they sure take note when it’s bad. For QSRs and upscale eateries alike, long waits at the counter, drive-thru window or dining table can wreak havoc on business.

  • Kitchen Shrink: Reducing Kitchen Footprints

    The drive to reduce kitchen footprints is essential to deliver foodservice to more convenient locations with a reasonable investment.
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