2. Front-facing prep work
Two of Coolgreens’ seven units have been redesigned recently to remove the back of house. As part of the change, the customizable salad, bowl and sandwich chain now requires all employees to face customers while doing prep work. Customers have been ordering more sides and drinks since they’re able to watch staff preparing pasta salads, agua frescas and more, says Angelo Cipollone, the chain’s director of operations and corporate chef. Check averages in the remodeled units have grown from $9.18 to close to $14, he says, and overall sales have jumped 20% since the rollout of the new design. As such, all of Oklahoma-based Coolgreens’ existing stores will be retrofitted with the new design, and future stores will follow this model as well. At America’s Dog & Burger, the fries will now be cut in the front of house instead of behind the kitchen wall. “It adds a lot of theater to a quick-serve place,” Alpogianis says. “If you’re going to have fresh-cut fries, cut them in front of the customer.”