How a Redesign Can Improve Guest Experience and Benefit Operators
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How a Redesign Can Improve Guest Experience and Benefit Operators

How a Redesign Can Improve Guest Experience and Benefit Operators

One of the biggest challenges that comes with working in the food and restaurant industry is making sure that our brand is continually evolving to keep up with the ever-changing needs of our guests. That need to evolve and innovate was one of the main reasons we chose to rework and redesign the format of our Salata Salad Kitchen restaurants. When we first started the restaurant redesign process, our main goal was to ensure that the interior of our restaurants aligned with our offering. We felt our previous design didn’t exemplify the fresh vibrance of our more than 50 ingredients and that a shift was necessary to emphasize this core differentiator.

Next, we drilled down into the current needs of our guests. A majority of our guests are people on the go who are stopping in to get a quick salad or wrap on their lunch break or on their way home from the office. Because of this – as well as the ongoing effects of the pandemic – our to-go orders account for around 50% of our total sales. In our newly designed restaurants, it’s easy for guests to identify where they should go based on their order. Now there’s a line for guests who want to build their meal and an online order station for those who placed their order ahead of time for pickup, which has contributed significantly to operational efficiencies.

Our to-go guests no longer have to wait for someone to go to the back of house to grab their meal, and our guests who prefer to build their salad in-restaurant can move swiftly through our line without pause. We also added prep stations behind the pickup area specifically for online orders to move digital orders off the main salad line and help employees provide guests with an easy and efficient pickup experience.

Another huge benefit we’ve seen from the new restaurant format is its size. Averaging 1,600 to 2,200 sq. ft., our smaller restaurant design has made us more attractive to landlords and developers. We’re incredibly flexible, making it easier to fit into real estate that other concepts might not be able to.

I highly encourage any brand that is considering a redesign to look into smaller, more efficient design options. Today’s consumers are all about the quickest, easiest, and freshest option and this new format has helped us better cater our offering to our guests. We currently have 35 of our 87 Salata restaurants in the new format and I’m incredibly excited for when all of our restaurants have been updated. It is not only a beautiful design, but it has also made it easier for our guests to access our product, which at the end of the day, means everything.

Julie Davis, with nearly 25 years of industry experience, leads the brand’s franchise growth efforts as Salata’s Vice President of Franchise Development. She started her franchise career with Schlotzsky’s Deli as the brand’s franchise licensing sales manager. From there, she worked for several other brands, including Popeyes Louisiana Kitchen, Dairy Queen, Dunkin’, and Freddy’s Frozen Custard & Steakburgers.

 

Published: September 15th, 2022

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