This section of the IDDBA’s Show and Sell showed retailers how to set up a QSR-like experience in a store.
What’s for dinner
The menu for Boom Kitchen features a range of cuisines. “We’re showing the diversity of the cuisines, but there is really only one equipment package. If we wanted to go from this concept to a barbecue concept, we wouldn’t have to change anything but the menu boards,” said Billy Buck, national corporate chef with Rational.
Order it up
Customers can order from a person running a POS system or an automated system could easily be set up.
The right set up
Buck said equipment was important in terms of being able to execute in an efficient manner regarding labor, so he suggested talking with equipment manufacturers to get help setting up.
Pop-up locations aren’t just for restaurants. Retailers can also employ them, like this wok station at IDDBA.
The back side
A look at the equipment and setup for this pop-up. Equipment should be flexible to help change concepts easily. This concept was offering a Mongolian grill.
Get it to go
Convenience is king, so offering the pop-up’s food in a grab-and-go format is great for those customers not looking for the theatrics of watching their meal being made to order.