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BBQ Franchise Mighty Quinn's Unveils Updated Restaurant Design That Positions Franchisees for Success
Additions like a separate delivery/takeout station keep orders efficient and operators happy.
As New York-based BBQ concept Mighty Quinn's continues to expand through franchising, the company has updated their restaurant design to create a more profitable model for franchisees joining the emerging brand. Recently restaurant development + design spoke with Mighty Quinn's Co-Founder Micha Magid to learn more about the updates and how that is contributing to the enhancement of the opportunity. "We set up a separate delivery/takeout station, which allows our restaurants to operate two businesses simultaneously without getting in each other’s way," Magid told restaurant development + design magazine. "Keeping these stations separate increases the speed of service for both businesses, which allows us to drive higher throughput, or sales per hour, without sacrificing order accuracy. The efficiency also comes into play as both service areas work from the same prepared inventory of BBQ and sides, which removes the need to maintain higher prepared inventories, which cuts food waste."
Read more here.
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About the Author
Katie LaTour
FollowKatie LaTour is a staff writer for 1851 Franchise and Estatenvy. She has experience in copywriting, editing and translation, and has written content for brands including Coca-Cola, Ivivva and Ray Ban's. She holds a Master of Arts in Writing and Publishing from DePaul University and a B.A. in English and Spanish from the University of Dayton. Presently, Katie is working on a poetry collection and building a platform for Chicago creative professionals to share best practices.
