How does someone go about measuring the success of a design? You can’t use a ruler to gauge the emotions ignited by the space. You can’t use a computer program to calculate the effectiveness of the themes. So how do we determine the ROI of a strategically branded environment?

Let us explain.

Zoës Kitchen

Zoës Kitchen has rapidly expanded across the country over the past few years. Working together, we developed a successful set of steps that aided in the transition and helped establish long-lasting systems. While creating a new prototype for the restaurant, we streamlined the development process by standardizing construction documents and implementing a value engineering initiative.

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Swensons

Based out of Akron, Ohio, Swenson’s had been in the business of flipping burgers and serving up milkshakes since 1934. They had a strong local following with seven locations under their belt. However, none of the locations looked the same and a new one hadn’t been built in 15 years.

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Feisty's

Looking for a unique alternate to hamburgers, chicken sandwiches and pizza, UNC Charlotte decided to create a university-branded restaurant to drive food sales on campus. With space in the student center and an already established assortment of national brands, UNCC had the ideal venue for their own brand.

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Brixx Wood Fired Pizza

In 1998, this casually sophisticated restaurant secured prime real estate for their first location in the historic Dilworth neighborhood, essentially Charlotte’s “restaurant row” of its time. The owners built a wood-burning oven addition onto the space so customers could relax at the bar while watching their pizzas being made by hand.

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We help emerging restaurant concepts define design their brand to build lasting value.