What makes a quick serve restaurant interesting to architects? Each one is a puzzle with extensive equipment and utility needs, located on a different site with different local regulations, yet each must conform to a master program required by the franchisee or franchisor.
Whether the customer drives through, grabs and goes, or dines in, the visual experience must be the same inside and out. Corporate standards are balanced with site and local restrictions regarding set-backs, access, parking, lighting and signage.
CSHQA works with both individual and corporate owners to build successful restaurants. We understand the potential challenges created by zoning and energy codes; we work with contractors to mitigate fluctuating labor markets; we create detailed timelines for on-time ordering and purchasing of specialized equipment and materials; and we identify and manage potential problems quickly and efficiently.
While the term ‘fast food’ may no longer find favor, ‘quality’ and ‘quick service’ are always appreciated. CSHQA clients include:
- Dunkin’ Brands
- Burger King
- Einstein Bagels
- Carls Jr.
- Dutch Brothers