Golden Corral focuses on efficiencies
Golden Corral said its newly opened “Gateway” prototype would provide labor efficiencies and enhance appeal for the buffet chain’s guests.
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Zoe’s Kitchen highlights Mediterranean roots
Zoe’s Kitchen Inc. early this year debuted a new prototype Raleigh, N.C., that will serve as a testing ground for new concept features. The restaurant includes updated decor, an open kitchen and an enhanced beverage program.
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Dunkin’ Donuts emphasizes speed and convenience
The store represents a “future experience” featuring a modern design, new uniforms, an expanded grab-and-go section and “the first drive-thru exclusively for mobile ordering,” the Canton, Mass.-based company said in a statement.
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Wetzel’s Pretzels evolves with the mall
Wetzel’s Pretzels said it was modernizing up to 40 new and existing locations this year as it tries to keep up with malls pivoting to upscale entertainment and food-driven tenants.
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Krystal debuts smaller store
The Krystal Company pulled the wraps off a new prototype in Jackson, Miss., that executives say squares the brand with modern customers’ needs. The main update is to drive-thru efficiency both outside and inside the new concept.
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Capriotti’s puts kitchen front and center
Capriotti's Sandwich Shop's new look features reclaimed wood, exposed concrete floors and brick walls as well as heightened emphasis on food preparation, the company said.
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Baskin-Robbins adds eye candy with new treat displays
Baskin-Robbins unveiled its next-generation shop in Fresno, Calif. The location will act as a model for new and remodeled stores in 2019.
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