As Jollibee expanded across the U.S., the focus was clear: lower build and operating costs without compromising the guest experience. We partnered with the brand to assess operations, design a scalable back-of-house prototype, and create standards that could be rolled out consistently across the growing fleet.
Equipment Capacity & Utilization
Buc-ee’s
postBuc-ee’s operates at a scale few brands can match, where the kitchen is a core driver of speed, consistency, and the overall guest experience. As the brand expanded into new formats, we reengineered kitchen design and execution to maximize labor productivity, increase throughput, and improve speed of service across every location.
Petsense
postPetsense was refining its prototype and planning remodels, but inconsistent layouts and front-of-store congestion were limiting flow, dwell time, and merchandising performance. We partnered to develop a more efficient, standardized store model that works for both customers and teams.
White Castle
postWhite Castle set out to reimagine the guest experience while honoring its legacy. The result is a flexible, scalable platform that blends nostalgia with next-gen expectations, designed to deliver memorable moments for Cravers today and tomorrow.
Wawa
postWawa wanted to innovate its foodservice operations while preserving the guest experience that built its cult following. We reimagined the operating model to function more like a QSR or fast-casual brand—pairing a newly updated store design with an optimized kitchen—to create a scalable system that improved efficiency and significantly boosted sales.
Tropical Smoothie Cafe
postTropical Smoothie Cafe needed to increase service speed, reduce labor inefficiencies, and standardize layouts to keep pace with rapid growth. We were brought in to reimagine the production area—designing a single scalable layout that delivers faster service and consistent guest experiences across all formats.
sweetgreen
postsweetgreen set out to push the boundaries of fast-casual dining by integrating automation without losing the human touch. The result was a groundbreaking design incorporating Spyce's Infinite Kitchen—delivering efficiency and innovation while staying true to the brand's commitment to freshness and community.
Krispy Kreme
postKrispy Kreme set out to evolve—refreshing its iconic brand while preparing operations for rapid global growth. Together, we reimagined the shop experience for the first time in over a decade, building a scalable design system ready for worldwide rollout and transforming ambitious concepts, like the Times Square flagship, into high-performing realities.
SeaWorld
postSeaWorld needed foodservice venues that could handle large guest volumes without sacrificing experience. We developed two flexible models—a market-style layout for exploration and a cafeteria-style layout for speed—designed to scale across multiple parks while keeping service smooth and enjoyable.
DICK’S House of Sport
postDICK’S Sporting Goods knew keeping pace wasn’t enough—they needed to stay ahead. Their leadership set out to create an ecosystem that could inspire, equip, and energize athletes like never before. The answer was the House of Sport, a concept built to deliver personal, future-ready experiences that raise the bar for the industry.