Buc-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.
Workstation & Fixture Design
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.
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.
Rebel
postRebel set out to elevate its position as Australia’s leading sports retailer by creating an immersive flagship in Melbourne that celebrates movement and inclusivity. Together, we designed a destination that fuses sport, culture, and community—transforming shopping into an experience that inspires every athlete to play, move, and belong.
Harbor Freight
postHarbor Freight Tools partnered with us to sharpen how their stores operate day-to-day. By observing processes, testing against labor standards, and identifying efficiencies, we delivered solutions that strengthened compliance, streamlined operations, and improved productivity at scale.
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.