To understand a shift underway in the chain restaurant
business, consider that you can sip a martini at the bar of Denny’s newest
restaurant while waiting to get married in the on-premise wedding chapel.
Then re-watch “All About Eve,” the classic film about an
understudy who eventually grabs the spotlight from the established star.
Restaurant design is growing beyond its supporting role to rival menus as the
marquee draw.
Less noticeable is how that’s affecting headquarters’
fundamental strategy. Once, renovations were something a chain undertook maybe
every five years, more likely every seven or 10, and quite often not for more
than a decade. Now a concept’s layout and look are getting tweaked on a refresh
cycle that’s closer to the constant updating of menus.
A case in point: Kona Grill ended its recent announcement of
a new “swanky” design with the promise to adjust the look as the chain fields
reactions from customers. "We are excited for our guests to
come and see our new design and will incorporate their feedback as we utilize
this new look for future restaurants and remodels," said CEO Berke Bakay.
The 23-unit polished-casual brand isn’t alone in trying to
deliver a more sophisticated setting to customers. TCBY is trumpeting a new
format that includes a Live Culture Bar where patrons can sip smoothies made
with anti-oxidant-packed juices and Greek-style yogurt.
O’Charley’s turnaround efforts pivot on a new look that
includes a showcase bar called The Charles, after founder Charles Watkins. Also
included are what the chain calls “signature rooms,” like The Porch and The
Piedmont. “Signature,” of course, is a term that’s usually reserved for
distinctive menu items.
Denny’s is quick to note that its newest restaurant, in the
downtown area of Las Vegas, is a one-of-a-kind. Indeed, it even has its own
name, Denny’s on Fremont, the street it fronts.
Sounds as if the chain may be borrowing a page from
Starbucks’ strategy plan. The coffee giant has also started naming its outlets
by location. Each differs from the other—not necessarily in menu, but in
design.
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1 comment:
It's kind of interesting how long it took the Best Practices types to stop trying to make everything the same in the name of efficiency and "learnings" and remember that the only reason I ever in my life considered eating a Randy's Donut was because of the architecture; likewise, the thing I loved best about The Spotted Pig was that the great food was being served in such a deliberately eccentric atmosphere. Making the place you're eating special seems sort of obvious, but the efficiencies of certain designs frequently crush out the individual and the unique. Hey, y'know, it's reminding of this NPR story on why Detroit doesn't make interesting-looking cars anymore, for the most part: http://www.npr.org/2012/11/29/166126638/the-not-too-crazy-pulls-ahead-in-car-race
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