The brand's so-called "Fresh Flex" prototype not only reconceptualizes the stores visually and physically, but the company said the approach helps it expand real estate opportunities to lower net investment costs, while providing more convenience to guests and more efficiencies for crew.
"Continuing to adapt and evolve is the lynchpin for
"We put a major emphasis on optimizing kitchen efficiency. It is the production engine of our brand."
-Chad Gretzema,
Del Taco
The design aims to strengthen key areas that impact guest satisfaction, including restaurant accessibility, speed of service, and brand transparency. The latest design features additions to facilitate the multiple ways guests now experience
In collaboration with hospitality design firm MY Studio ID,
Additional visibility extends to the brand's working kitchen format where guests can see "Fresh as Del" come alive in activities like slicing avocados for guacamole, grating cheddar cheese and grilling fresh chicken and carne asada.
The brand is also using the new design to maximize growth through what it calls a "Menu of Venues" strategy, featuring building prototypes that vary in size from 1,200- to 2,400-square feet. This variance allows franchisees and the company greater latitude in choosing real estate opportunities, including small footprint drive-thru only models, drive-thru endcaps, conversions and freestanding sites.
"We put a major emphasis on optimizing kitchen efficiency. It is the production engine of our brand, so each new restaurant size scales around the kitchen,"
Beyond new locations, the fresh design will also be applied to current
"First and foremost, we needed a design that was going to support our aggressive growth goals," said
"Del Taco understands that, and they've provided solutions to address common issues developers and operators see every day. As we look to the future, we truly have significant growth potential and are well-positioned for the myriad of traditional and emerging ways guests want to interact with our brand."
Founded in 1964, today Del Taco serves more than three million guests each week at its approximately 600 restaurants across 16 states. It is based in
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