Retail

Quick Serve Restaurants

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:

  • Starbucks
  • Dunkin’ Brands
  • Freddy’s
  • Popeyes
  • Quiznos
  • Burger King
  • 7-Eleven
  • Einstein Bagels
  • Qdoba
  • Subway
  • Carls Jr.
  • Dutch Brothers

Similar Projects

At A Glance

LOCATION

  • Various, US

PRACTICE

COMPLETED

  • 2015

EXPERTISE

Team

Craig A. Slocum, AIA, NCARB
ARCHITECT PRINCIPAL / VP BUSINESS DEVELOPMENT (BOISE) / BOARD OF DIRECTORS
Jim Marsh
SENIOR ARCHITECT / BOARD OF DIRECTORS / SENIOR ASSOCIATE
Steve Wakeman, AIA
ARCHITECT PRINCIPAL / VP REGIONAL OFFICES / BOARD OF DIRECTORS

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