Semi-open kitchen
Diners will now be able to see into the kitchen, too—partially. Less visually appealing equipment, like deep fryers, will be hidden from view. Also, the buffet line itself is moving from the restaurant’s center to one end of the building—closest to the kitchen—with seating at the other. The move will make the dining room quieter and the buffet line more operationally efficient, Conklin says.
The Greensboro location will serve as a test site, with the most successful design changes to be rolled out gradually chainwide.