Six brews are now offered, all on tap. “We put [taps] right behind the registers; it’s working well,” says Boland.
Even with the invitation to linger, guests in the lounge stick to the traditional fast-casual timeframe. “They’re not staying more than 20 or 30 minutes,” says Boland
More condiments, such as a variety of hot sauces and fresh pico de gallo, were added to the produce bar to satisfy “guests’ need to do it their way;” the sign overhead was designed to drive home the customization theme