September 7, 2020
Fast food chain Burger King unveils new restaurant designs that will deliver flexibility, innovative features, and convenient options for how food can be ordered and delivered, to fulfill changing guest demands in the world of COVID-19.
Dedicated mobile order and curbside pick-up areas, drive-in and walk-up order areas, enhanced drive-thru experience, exterior dining spaces, and sustainable design elements are featured throughout the new designs.
Created by the brand’s international in-house design group, the plans were drafted with input from tech, operations, and food innovation teams to improve guest experience. The new designs will provide multiple ordering and delivery modes and highlight a physical footprint 60 percent smaller than a traditional Burger King restaurant building and site.
The reimagined restaurant blueprints emphasize the following.
Guests will be able to park their cars in the drive-in area under solar-powered canopies, place their orders through the mobile app by scanning a QR code at their parking spot, and have food delivered to their vehicles.
Advance orders placed through the mobile app will have dedicated parking spots for curbside delivery. Guests will be able to notify the restaurant team member upon arrival via the app as instructed on the parking signs.
Mobile and delivery orders can also be picked up from coded food lockers facing the exterior of the restaurant. The food will come straight from the kitchen to the pick-up lockers.
One design option replaces the traditional indoor dining room with a shaded patio featuring outdoor seating for guests who prefer to dine on the premise.
A double or triple drive-thru features digital menu boards and merchandising. The multi-lane ordering and pick-up expedites the process, while a living wall frames the guest’s view into the kitchen interior. An external walk-up window on the glass façade will also be an alternative ordering point for take-out.
Suspended kitchen and dining room
One innovative design option features a suspended kitchen and dining room above the drive-thru lanes configured to reduce the building footprint, making it ideal for urban driving cities. Drive-thru guests have their order delivered from the suspended kitchen by a conveyor belt system, and each lane has its own pick-up spot. This restaurant design option features a triple drive-thru with a dedicated lane for delivery drivers. Guests who want to dine in can use the dining room and covered outdoor seating situated above the drive-thru entrance. The design of this restaurant allows a 100 percent touchless experience.
“The designs we have created completely integrate restaurant functionality and technology. The restaurant of the tomorrow merges the best functional technology with unique modern design to elevate our Burger King guest experience,” said Rapha Abreu, global head of design at Restaurant Brands International. “We designed the interior and exterior spaces like we had a blank sheet of paper, designing without preconceived notions of how a Burger King restaurant should look.”
The first restaurants built as per the new designs will be constructed in 2021 in Miami, Latin America, and Caribbean.
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