After a brand redesign took Dallas-based rotisserie concept Cowboy Chicken from kitschy to cool, a kitchen makeover has upped the “wow!” factor while boosting consistency, efficiency and service times—with less equipment than before.
A recent prototype by Encino, Calif.-based quick-service sandwich concept The Stand offers a contemporary something-for-everyone menu in an open-kitchen setting. Adding high-efficiency equipment has helped speed service.
In a move to regain its position as leader in the competitive barbecue field, Sonny’s BBQ’s new prototype puts its smokers front and nearly center, opens the kitchen to full view and refreshes a 47-year-old brand in the process.
With a streamlined menu and a redesigned kitchen with state-of-the-art equipment, Tampa, Fla.-based Beef ‘O’ Brady’s new Beef’s Express prototype is poised to bring speed and quality to even more fans.