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."
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