Tagged Articles
smaller footprints
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Captain D’s Drops the Dining Room
The seafood stalwart is expanding its urban opportunities via a new 900-square-foot prototype.
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How to Maximize a Restaurant’s Footprint
Maximizing a restaurant’s footprint is a quest that has existed since the inception of restaurants.
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Best Practices for Designing Small Kitchens
Here are eight best practices for designing an effective small kitchen
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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.
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A Guide to Post-Pandemic Site Selection
Smaller footprints, drive-thrus, outdoor seating — all trending previously have become pandemic-proofing prerequisites for many.
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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.
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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
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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
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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
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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.
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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
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Fajita Pete’s Doubles Footprint
Fajita Pete’s plans to open 10 new restaurants throughout Texas, which will double the chain’s
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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,
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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
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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
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Kitchen Shrink: Reducing Kitchen Footprints
The drive to reduce kitchen footprints is essential to deliver foodservice to more convenient locations with a reasonable investment.