Results  |  Brief

operational enhancement

:		overall facility size reduction and narrower footprint requires less prime frontage, thus reducing required capital investment
:		increased efficiency, productivity, and overall profitability
:		kitchen labor reduction
:		increased peak hourly party seating capacity
:		increased kitchen peak hourly production capacity
:		differentiated brand from its roadhouse competitors
:		increased volume
:		decreased construction costs
:		improved speed of service

Results  |  Brief Logan’s Roadhouse is a casual-dining steakhouse with 150 units located primarily in the Southeast and southern Midwest.

Based on a 1940s roadhouse, the new concept moves away from a Western theme and focuses on music and classic “rebel energy” featuring a vintage jukebox, a large signature bar, and hand-painted graphics using evocative rebel quotes and music-related images. In addition to the bar there is a quieter, more intimate dining area, a more family-focused dining room, and an open kitchen. Developed from scratch, it uses new technology and a highly efficient, ergonomic design. Logan’s CEO Michael Woodhouse called it “a real machine.” Narrower and deeper, the prototype requires less prime frontage and thus reduces required capital investment.