From the Editor: Small Store, Big Plans

For many restaurant operators, growing their unit count marks a top priority, if not goal No. 1.  One QSR brand I’ve noticed doing things a little differently is Smalls Sliders.

The brand, debuting in 2019, relies on 750-square-foot shipping containers, which it calls “cans,” to open new stores. And while using a shipping container as a restaurant isn’t new, Smalls Sliders is using them to grow quickly. The Atlanta-based brand has 15 stores open and says it has 250-plus units under development across 24 states, six of which are sold out for future expansion.

“Unlike other concepts that rely on repurposing traditional real estate, our Cans empower us to expand rapidly and strategically across the country,” says Don Crocker, chief development officer at Smalls Sliders.

The units come with a drive-thru and walkup window; guests can dine on an outdoor patio. Crocker says crews construct the units in a climate-controlled factory to ensure consistency, safer and quicker construction, accelerated opening times, and other benefits. The stores come with HVAC and a hood system, utility hookups, two restrooms and soda lines; they don’t include foodservice equipment.

“We can erect a building on-site in a single day,” Crocker says.

It’s worth noting, too, that Smalls Sliders deliberately keeps its menu small, focusing on cooked-to-order cheeseburger sliders, waffle fries and shakes. It helps streamline operations and maintain a tiny footprint.

“For peers considering using Cans to grow their footprint, my advice is to stay laser-focused on what makes your brand exceptional,” Crocker says. “An intentionally simple menu, a commitment to excellence or leaning in on unique attributes of your restaurant will allow you to operate efficiently in a compact space, making your concept both scalable and appealing to established entrepreneurs.”

At FER, our No. 1 goal is to help you do your job. Dig into this issue, and I hope you find lots of ideas, like the story of Smalls Sliders, to help you grow your business.

ALLISON REZENDES
Editor-in-Chief
arezendes@fermag.com

3 THINGS

THREE CLEVER SOLUTIONS IN THIS ISSUE

Bean-To-Urn Coffee Brewers

Operators looking to boost their speed of service have access to coffee brewers that can do bean-to-urn, meaning they brew straight from whole beans directly into an urn during peak times. See Page 26.

Ventless Dishmachines

They’ve been around for a long time but there are so many more models available today. Operators who find one that works for them will deliver a more comfortable dishroom for employees, improving retention. See Page 42.

Below-Counter Sink

At Arts & Central restaurant in Sarasota, Fla., a concealed hand sink that pulls out like a drawer frees up critical counter space on the expo line. See Page 51.