Foodservice Equipment & Supplies

MAY 2017

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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● ● ● ● ● ● ● ● 102 • FOODSERVICE EQUIPMENT & SUPPLIES • MAY 2017 chain profile the restaurant's creativity. The ceiling height at this store varies from space to space. Some of this is due to the in- frastructure in place at the mall. Other times, the design uses different ceiling heights to help define a space. To em- phasize these changes, the chain installed real wood planks on the ceiling, with some sections painted turquoise. Turquoise and orange also appear in the concept's new art program. In keeping with the space's indie vibe, the pieces on the wall look like they could have been bought at a garage sale — different sizes, different style frames and so forth — but their combined symbolism communicates the Chevys commitment to hospitality and quality food, says Harf. Cooking on Display The clearest way to communicate that a restaurant serves quality fresh food, of course, is not to tell but to show. And Chevys' show is hard to miss. As in legacy restaurants, this new store makes its tortillas in the front of the house using a traditional piece of equip- ment called a comal. The new prototype features a rede- signed station for better flow and ergonomics. What's more, this station features an enhanced appearance. The space uses white countertops on which team members can work, a definite visual upgrade compared to the basic worktables — folding tables in some cases — from the previous design. "If you worked at a French pastry shop, you'd have this beautiful marble countertop where you'd make your pas- tries," says Harf. "We're doing the same thing. We've got to make it look like that." The new restaurant also features an open kitchen. While the space's previous occupant built this kitchen for display, Chevys maintained that appearance, says Harf, to help drive home the freshness of the food it serves. Chevys inherited other elements of the kitchen too. The chain carried over the gas hookups, the hood and the walk-in cooler, which helped shape the design. While there would likely be changes to the back of the house if given a blank slate, the company chose to use these assets to lower the build-out cost, says Vrabel. ● Chain Headquarters: Cypress, Calif. ● Year Founded: 1986 ● Signature Menu Items: Fajitas, margaritas and fire-roasted salsa ● Number of Units: 38 (26 company-owned, 12 franchised) ● Check Average: $22 ● Unit Size: Average store is 7,500 square feet (FOH 65 per- cent, BOH 35 percent) ● Seats per Store (Prototype): Approximately 250 ● Location Type: The first store with the new design is built in a mall. Most Chevys are stand-alone units. FACTS OF NOTE The open kitchen, inherited from the space's previous ten- ant, helps emphasize Chevys' scratch-made menu.

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