California-based Mexican-American QSR, Del Taco, is debuting a store prototype with the dawn of the new year that revolves around the kitchen and the customer, according to a news release.

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 Del Taco to remain ahead of the curve in the restaurant industry," Del Taco CEO John Cappasola said in the release. "Our new prototype solidifies our relationships with new and longstanding fans by offering them the most efficient, convenient and enjoyable environment possible. Equally as powerful, 'Fresh Flex' propels broader growth opportunities."

"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 Del Taco, including third-party delivery pick-up stations, double drive-thru lanes dedicated to mobile orders or delivery driver pickups, and dedicated parking lot areas for those who want to park, eat and go.

In collaboration with hospitality design firm MY Studio ID, Del Taco's reimagined exterior and interior designs better communicate the brand's commitment to being "Fresh as Del" through an open, well-illuminated building structure, back-lit towers and a vibrant color palette. Inside, built-in coolers give customers visual confirmation of the freshness of products used to make their meals, the release said.

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," Del Taco COO Chad Gretzema, said in the release. "The operational enhancements in the kitchen as well as in the front of the house strengthen our four-wall economics, and align us with our franchise partners' top priorities while we drive new unit growth."

Beyond new locations, the fresh design will also be applied to current Del Taco restaurants as a remodeling opportunity to drive sales.

"First and foremost, we needed a design that was going to support our aggressive growth goals," said Billy Jensen, who is an operating partner with multi-unit franchise group, Jetz Foods. "In site selection, a 'one-size-fits-all' model doesn't work because every market is different.

"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 Lake Forest, California.

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