Designing a Resilient Restaurant Concept
In the world of restaurant growth and profitability, well managed concepts are always looking for ways to be innovative with menu options, price points, design and technology. No matter how innovative the architectural design of the concept is, the recipe for success contains a lot of ingredients that must balance out. Multi-Unit concepts are no different from independents in this respect. In many ways multi-unit, publically owned concepts, have more challenges keeping relevant. Navigating a bigger ship through varied geographical waters can be more complex and more difficult during down-cycles in the restaurant market. Keeping what works, yet re-tooling aspects of the concept to compete for a piece of the food retail pie is a delicate balance of self-analysis, clear vision and innovative investment.
Some on Wall Street see a market down-turn possible in the upcoming quarters for national multi-unit restaurants. Lots of supply, Millennial preferred cutting edge independent eateries and shrinking margins due to higher labor cost contribute to these cautionary forecasts. But all may not be what Wall Street sees as negatives in the restaurant industry. With fuel prices low, consumers can divert more dollars to send food to their stomachs instead of gas to their tanks. And concepts that take advantage of mobile technologies are better positioned to weather a down-turn and remain relevant to an increasingly techno-savvy consumer.
Those that have differentiated their brand and have the foresight to see trends early fare better in surviving economic dips. Two of Aria Group’s clients (Panera Bread & Dave and Busters) are mentioned in a recent article in Forbs. Maggie McGrath talks more about this issue in her article “Restaurant Recession? Maybe not if you’re Panera, Sonic Or Starbucks”.
Welcome to another edition of Meet the Team! Kyle Miller began at Aria Group in February 2015 as an Architectural Technician and was recently promoted to Project Coordinator. He brings an attention to detail and a positive outlook to every project he works on – we’re lucky to have him as a part of our […]Read More
True Food Kitchen entered the Las Vegas market in 2019 to great success in Summerlin, Nevada. When an opportunity arose at The Forum Shops of Caesars Palace on the Las Vegas strip, it was a natural fit for a flagship location. From the beginning, the whole True Food team (client, consultants and Aria Group) were […]Read More
Welcome to another edition of Meet the Team! Brian Zielinski is a Project Manager at Aria Group who just celebrated 15 years with our firm. He joined our team in 2006 as an Architectural Technician and has been practicing architecture for 17 years. Brian has managed a variety of projects in our office, including Perry’s […]Read More
Welcome to another edition of Meet the Team! Catie joined Aria Group in August 2018 and has been a force to reckon with as she dabbles in various project types and clients. From Protein Bar, to Palmer House, and now working on a new casino project – Catie really has stretched her wings in her […]Read More
Welcome to another addition of Meet the Team! Will Olds joined our team in August 2019, fresh off completing his master’s degree at Kansas State University. In Will’s time at Aria, he has worked on a wide variety of projects including True Food Kitchen, Cooper’s Hawk and most recently Shake Shack. Will has aided our […]Read More