Foodservice Equipment & Supplies

JUN 2016

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

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Page 57 of 99

56 • FOODSERVICE EQUIPMENT & SUPPLIES • JUNE 2016 chain profle The buffet chain dropped "pizza" from its name, moved away from the commodity feeder look and developed a smaller, far more effcient kitchen. By Toby Weber, Contributing Editor F ifteen years is a long time in any industry. Trends come and go, customer tastes change and entire seg- ments emerge. That's certainly been the case in foodservice. Over the last 15 years, the sector has seen the rise of fast casual, the spread of technology and elevated customer ex- pectations for practically every dining experience. Yet up until a couple of months ago, little had changed at Cici's since the turn of the century. The chain offered cus- tomers a pizza buffet in an environment that was functional but little more. "The brand hadn't done any kind of major change to decor, look, signage, any of that, for 15-plus years," says chief operating offcer Steven Jones. "Most brands do that somewhere in a 7- to 10-year timeframe." Recognizing the need to evolve with the times, the chain's leadership developed a new prototype that offers diners a CICI'S UPS ITS GAME

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