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	<title>Design Forum &#187; Restaurant design</title>
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		<title>QSR Wake-up Call. Drive-thru Focus Leads to Customer Drive-by</title>
		<link>http://www.designforum.com/qsr-wake-up-call-drive-thru-focus-leads-to-drive-by/</link>
		<comments>http://www.designforum.com/qsr-wake-up-call-drive-thru-focus-leads-to-drive-by/#comments</comments>
		<pubDate>Wed, 09 Jun 2010 13:25:19 +0000</pubDate>
		<dc:creator>Tom</dc:creator>
				<category><![CDATA[Restaurant design concepts]]></category>
		<category><![CDATA[Retail Brands]]></category>
		<category><![CDATA[Retail Store Design]]></category>
		<category><![CDATA[Retail architects]]></category>
		<category><![CDATA[Brand expertise]]></category>
		<category><![CDATA[Brand Updates]]></category>
		<category><![CDATA[Design strategy]]></category>
		<category><![CDATA[Experience Design]]></category>
		<category><![CDATA[Restaurant design]]></category>
		<category><![CDATA[Store plan]]></category>

		<guid isPermaLink="false">http://www.designforum.com/?p=701</guid>
		<description><![CDATA[For years, the majority of cash at quick service restaurants has gone “through the window."  The growing car culture has dictated a focus on drive-thru efficiency to the point where the dining room has become an afterthought to operators and subsequently a barrier to customers.

<a href="http://www.designforum.com/wp-content/uploads/2010/06/DrivethruTom.jpg"><img class="alignleft size-medium wp-image-703" title="DrivethruTom" src="http://www.designforum.com/wp-content/uploads/2010/06/DrivethruTom-300x224.jpg" alt="" width="300" height="224" /></a>
The cost of updating and maintaining a dining room has seemed cost prohibitive to many QSR chains and their franchisees, especially in light of the high drive-thru ratio. But by not offering a unique, pleasant dining experience, they have let the brand image wither on the vine. And it's now coming back to haunt them. I contend that the high drive-thru ratio is in large part due to customers avoiding the “ick” factor of enduring outdated, smelly, deteriorating environments with no sense of place or brand personality. <strong>The dining room <em>is </em>the brand.</strong>]]></description>
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		<title>Fast-Growing Which Wich? Engages with Simple Innovation</title>
		<link>http://www.designforum.com/fast-growing-which-wich-engages-with-simple-innovation/</link>
		<comments>http://www.designforum.com/fast-growing-which-wich-engages-with-simple-innovation/#comments</comments>
		<pubDate>Thu, 13 May 2010 23:43:45 +0000</pubDate>
		<dc:creator>Tim Murphy</dc:creator>
				<category><![CDATA[Business Brand Strategy]]></category>
		<category><![CDATA[Restaurant design concepts]]></category>
		<category><![CDATA[Experience Design]]></category>
		<category><![CDATA[Restaurant design]]></category>

		<guid isPermaLink="false">http://www.designforum.com/?p=531</guid>
		<description><![CDATA[

It was a surprise to see that players like McDonald’s, Subway and Panera were not included in Nation’s Restaurant News, <a href="http://www.nrn.com/SpecialFeature.aspx?id=366402&#38;menu_id=1592">Top Ten Fastest Growing Restaurant Chains.</a> The article focused instead on the “up &#38; coming” brands beginning to populate the restaurant landscape.

<img class="alignleft size-full wp-image-537" title="WhichWichLogo" src="http://www.designforum.com/wp-content/uploads/2010/05/WhichWichLogo.jpg" alt="" width="220" height="133" />I’m always looking for restaurant innovation that goes beyond new menu items and expanded dayparts. That’s why I was gratified to see that Which Wich? was #1 on the list. They have been on my radar screen for quite some time, because they have transformed the customary submarine sandwich experience. They have a guest experience that brings new meaning to the phase “brown bagging” it.]]></description>
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		<title>Innovation Reigns at Burger King</title>
		<link>http://www.designforum.com/innovation-reigns-at-burger-king/</link>
		<comments>http://www.designforum.com/innovation-reigns-at-burger-king/#comments</comments>
		<pubDate>Thu, 11 Mar 2010 16:27:39 +0000</pubDate>
		<dc:creator>Beth Ling</dc:creator>
				<category><![CDATA[Business Interior Design]]></category>
		<category><![CDATA[Retail Brands]]></category>
		<category><![CDATA[Business Brand Strategy]]></category>
		<category><![CDATA[Restaurant design]]></category>

		<guid isPermaLink="false">http://www.designforum.com/?p=418</guid>
		<description><![CDATA[Have you ever seen a client celebrate as if they’d just won Wimbledon? I got to experience that last night at the Association for Retail Environments awards dinner. The Burger King Whopper Bar took first place in the fast food restaurant category. We were thrilled to see a client who embraces innovation be rewarded for ]]></description>
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		<title>Radical Ideas</title>
		<link>http://www.designforum.com/radical-ideas/</link>
		<comments>http://www.designforum.com/radical-ideas/#comments</comments>
		<pubDate>Wed, 06 Jan 2010 20:11:22 +0000</pubDate>
		<dc:creator>admin</dc:creator>
				<category><![CDATA[Retail Store Design]]></category>
		<category><![CDATA[Shopper Marketing]]></category>
		<category><![CDATA[Brand strategy]]></category>
		<category><![CDATA[Restaurant design]]></category>

		<guid isPermaLink="false">http://designforum.atomicclients.com/?p=280</guid>
		<description><![CDATA[Recession or no, our research shows that shoppers enjoy finding something new in the store. It’s human nature. Whenever retailers bring energy and inspiration to the game—even when shoppers are thinking long and hard before opening their wallets—they still give the store credit for a better shopping experience. And from a better experience comes all ]]></description>
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		<slash:comments>1</slash:comments>
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