With no taking of orders, customers either place orders on their smartphone app or scan the quick-response code offered at various spots through the restaurant.

Employees Harold Bell, left, and Dominik Griffin share space in cooking area of the back-to-front kitchen, which features modular equipment than can be swapped out as new pieces are tested.

The non-cooking side of the back-to-front kitchen features the units new kitchen display system as well as areas for expediting orders.

Wall art suggests some of the 11 flavors offered as well as sports the QR code for ordering on-site.

The 1,300-square-foot location is in an urban strip mall.