Chains find less-expensive ways to add luster to unitsChains find less-expensive ways to add luster to units

By Mark Brandau


Hammers are swinging and paintbrushes are gliding at restaurants nationwide as operators, facing limited near-term unit growth, turn to remodeling as a means to pique consumer interest and grow sales in a still-stifled economic environment.


McDonald’s will reimage nearly 10,000 quick-service restaurants at an average cost of $550,000 per unit. Darden is in the midst of refurbishing more than 1,200 Olive Garden, Red Lobster and LongHorn Steakhouse units. And McCormick & Schmick’s recently revealed it would spend between $10 million and $15 million on remodeling in the next two to three years. 


But not every restaurant brand can spend big money on such efforts. Others are taking it slower and finding more cost-effective met...