Quick-service and fast food restaurants are evolving with the times by debuting innovative new designs to stand out from the competition and add to the customer experience. Three new restaurant prototypes detail that focus on more modern, high-tech, efficient and homey design.
Long John Silver's new flagship restaurant in Louisville, KY, features the brand’s True North design prototype. The restaurant is the brand’s third major redesign in the company’s history and will replace the traditional Cape Cod-style design over the next several years.
Wendy’s introduced a brand-new restaurant design with the opening of a Portsmouth, VA, location as part of efforts to enhance the customer experience. The Smart 55 model is designed with a smaller footprint than a traditional Wendy’s restaurant and is energy efficient.
Taco Bell debuted a new prototype, the Modern Explorer design, in two Hawaii locations, reported Pacific Business News (March 30). The new design, which uses an open-kitchen concept, is among the four that Taco Bell unveiled two years ago to replace its mission-style restaurant design.
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Chris focuses on fresh, canned and frozen fruit and fresh and dried vegetables for the Food Institute Report. In addition, he assists in compiling data for various Food Institute publications throughout the year. He is a proud Rutgers University alumnus with a degree in English, and has a background in web writing for a variety of industries, including legal, foodservice and small-to-medium sized businesses. In his downtime you can find him watching New York Yankees baseball, hiking, enjoying live music and spending time with his dog Kaiden. He invites you to contact him via email at firstname.lastname@example.org to talk about anything food-related.
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