(Continued from page 1)

The new restaurant in Hialeah includes décor upgrades, and it also features a new layout that uses a new operating system.

With the new design, more aspects of food preparation are brought to the forefront, so guests can watch their meal being prepared as they walk the service line and interact with servers to customize their plate, salad or sandwich.

Meats are carved right on the line, rather than in a back kitchen, and sides and other dishes are prepared in full view of guests. As before, guests pay at the end of the line, and dishes are delivered to the table.

The new unit has digital menu boards, which will be part of the “next generation” design, Michel said, as will energy efficiencies, like LED lighting, paperless hand dryers, and high-tech systems for measuring the temperature of food in the refrigerator/freezer as well as the climate in the dining room, depending on guest count.

The flow of guest traffic has also been choreographed to more efficiently direct people to the service line entrance, Michel said. And décor elements highlight the quality and freshness of food.

The company has been testing elements of the redesign over the past two years.

Efficiencies have resulted in a slightly smaller footprint, Michel noted. Hialeah is just under 3,000-square feet — about 400 square feet smaller than the typical Boston Market — which will reduce occupancy costs and will allow the chain to invest a bit more in the décor.

In April, Boston Market added the option of ribs to the menu, and the new protein accounts for about 11-percent to 12-percent of sales, even when not being promoted by national TV ads. New commercials began airing this week promoting ribs as a permanent menu addition.

Contact Lisa Jennings at lisa.jennings@penton.com.
Follow her on Twitter: @livetodineout