The grand reopening of new 20/20 restaurant design at Schiphol Airport in Amsterdam, the Netherlands, forms a high-ticket renovation project geared at increasing sales per store and creating a casual-dining experience. The highest grossing BKC restaurant in the world is one of the most recent restaurants to undergo the 20/20 design transformation.
The classic and contemporary restaurant design incorporates a variety of new, innovative elements set to a backdrop that evokes the industrial look of corrugated metal, brick, wood and concrete. Design options include a series of LCD menu screens and graphics that reflect highly visible ‘Home of the Whopper’ signage, a prominent red flame parapet dining area anchored by a flame chandelier, and an array of ‘Have it Your Way’ seating options – bar, banquette, booth, or table.
Drawing inspiration from BKC’s flame-broiling, the grill-centric design brings the signature cooking process to life with bold colors, textures, imagery and text.
In the kitchen, the revolutionary Duke Flexible Batch Broiler maximizes cooking flexibility and facilitates a broader menu selection while reducing operational and energy costs. Gas consumption and related costs are reduced by 52% with the new broiler, while the consumption and cost of electricity is reduced by 90%.
The exterior of free-standing 20/20 restaurants features elements similar to those found inside. Merchandising is displayed on select windows and on wall billboards, and metal canopies and window grill accents echo the industrial 20/20 aesthetic. At the drive-thru, a covered order point creates a sheltered and branded experience with the convenience of digital order confirmation.
To date, more than 60 BKC restaurants have adopted the 20/20 design in cities such as Miami, Mexico City, Edinburgh and Shanghai. More than 75 additional restaurants with the 20/20 design are scheduled to be completed by the end of 2010 in cities such as Vancouver, Rome, London and more.
