For Quick Service and Fast Casual Concepts
The restaurant industry has faced significant changes as customer dining habits and routines evolve. Restaurants are challenged to meet new demands while navigating labor shortages. Strategic design and remodeling of restaurant structures and parking areas have become essential in accommodating these changes.
Without proper obstruction, motorists accidentally drive their cars into buildings 60 times a day in the U.S., causing damage and loss to businesses and homeowners.
The cost and availability of building materials can presently be described as highly unpredictable, so the pre-planning phase has become the key to Restaurant Construction more than ever before! We have strategies to share to get your restaurant or business operating quicker and generate income faster.
Great customer service for restaurants is changing. Many people I know have been understanding that staff is stretched in the back of house as well as the front of the house, but as the labor shortage continues, how long can existing staff keep meeting the needs of patrons? An answer could be automation or artificial intelligence to make specific tasks quicker and allow staff to focus on more meaningful tasks.
A ghost kitchen has many benefits for established restaurateurs and caterers looking to expand. Especially in this climate of delivery and take-out.
There are several unique and distinctive methods for providing construction solutions. As a business owner you have the luxury of selecting the most beneficial and appropriate delivery system for your type of project.
Covid-19 has impacted many industries, but the restaurant industry could arguably have had the biggest impact to their operations. Especially in Michigan, with dine-in shut down longer than any other state. Most of those restaurants near our office with drive-thrus were backed up to the road before, during and following peak times. Should national restaurant brands of quick serve (QSR), fast casual, and casual dining restaurants be planning for a future with less dining-in and more business taking place in their parking lots due to societal shifts and the convenience of third-party delivery? Some brands are ramping up with multiple drive-thru windows to filter through customers even more quickly. If they don’t have space for a drive-thru or a drive-up/pick-up window, they have set up their parking lot for pick-up service or a walk up area inside the door.
Franchising a new business is exciting, but it also requires a significant amount of forethought to prepare for a variety of scenarios that a franchisee could encounter. Obviously, your lawyer and consultants can provide the legal and contractual elements of franchising, but as a restaurant construction specialist, we’re more versed with the building design and construction details that you’ll need to establish. Below we offer advice for you to consider during restaurant franchise development.
In the August 2011 edition of the Michigan Restaurateur, there was a question posed in the “Ask the Expert” section regarding preparing a concept for franchising. While we understand that there is limited space in the publication and the question was asked of a qualified lawyer, we feel that there is more to add about franchising from a construction stand point.
