Convenience forms a majority basis for the decision to visit a restaurant, order online, or request food delivery. As a result, more facility managers are faced with the prospect of restaurant facility remodels to meet the omnichannel ordering demand. Unfortunately, the notion of quick-service restaurant facility remodels as an easy venture is anything but. At the same time, restaurateurs need to maintain operations, so facility managers have to find a way to manage the remodel project to help the quick-service restaurant facility to best overcome the challenges of omnichannel ordering, delivery speed, accountability, and strategy, all while remaining profitable and secure the benefits of omnichannel ordering.
What’s Forcing Quick-Service Restaurant Facility Remodels?
The driving force for more innovation and quick-service restaurant facility remodels stems from the need to add more seats, create new displays, or implement other changes that will be conducive to omnichannel ordering, such as pickup shelves to redirect traffic away from on-premise orders to reduce customer confusion and deliver an easy experience for the customer. Omnichannel ordering revolves around the ability to order food from any device, from any location, have it sent anywhere, and avoid all possible delays. According to Caroline Perkins of Foodservice Equipment & Supplies,
“What drives a foodservice renovation project? It varies by segment. Restaurants, according to the National Restaurant Association, will likely drive more frequent renovations with projects such as adding more seats, putting in bars, rebranding or creating display kitchens. Commercial restaurants may renovate every five to seven years.”
Restaurant facility managers must realize that quick-service facility remodels are not a one and done change, and renovation requires both a strategic and a tactical approach. The project team must investigate every aspect of the design process from concept to completion in detail.
Why QSR Remodels Need Speed, Accountability, and Strategy
Restaurant facility remodels require space, accountability, and strategy to be effective. This includes recognizing the limits and possibilities for specific space and how it will benefit the company’s desired outcome. Restaurant facility managers must also consider the unique needs to reroute those buy online, pick up at restaurant traffic to either the back or front of the house. If the restaurant remodel does include the front of the house, that design must be conducive to kitchen space. Additional infrastructure changes, such as rewiring or re-plumbing whole portions of the restaurant may be necessary. Even then, such changes must be combined with new opportunities for engagement, including aquatic features, customer interactive elements, such as gaming areas, Internet café zones, and much more. For successful omnichannel restaurants, digital ordering capabilities must be considered alongside any facility remodel.
Reconfiguring QSRs Offers Significant Advantages
Undertaking a remodel in the restaurant can help facility managers and restaurateurs realize major benefits, including:
- Increased use of online ordering platforms, which have shown to help increase overall check size, streamline labor operations, and capture more customers’ as operators are now everywhere a customer wants to order.
- Ability to offer delivery through partnerships with third-party delivery service providers, including Uber Eats and Door Dash.
- Faster order processing at the counter for the restaurant.
- Increased access to table side and in-store kiosks to give customers additional power of ordering.
- Less congestion in the front of the house resulting from the increase of take-out traffic.
- Energy-efficiency improvements made in the process can translate into direct energy savings.
Reach More Customers With Streamlined Restaurant Facility Remodels
Commercial kitchens are always changing, and the state of quick-service restaurant facility remodels is evolving to reflect the growing need for an omnichannel ordering and engagement experience. As the world’s consumers grow more interested in engagement and convenience over traditional restaurant concerns, restaurant facility managers must evolve.