One detail of Golden Corral’s new prototype that guests will immediately notice are the reduced views into the kitchen from the buffet area. This change was a deliberate strategy to hide some of the more functional aspects of the operations, while still creating “cooking theatres” to display visually appealing menu items in areas such as a carving station, smokehouse and cake decorating preparation.
Golden Corral embarked on a nearly two-year long process to revitalize the design that included surveying franchisees and guests to learn what elements worked and what needed improvement. To complete the redesign effort, executives at the grill-buffet chain turned to two design firms: FRCH Design Worldwide and Profitality.
On December 21, Golden Corral reopened its restaurant in Greensboro, NC featuring the first of the building redesign, called Gateway. The prototype incorporates a contemporary appearance for the interior and exterior of the building, with improved layouts for the dining room, service bars and kitchen areas. The new facility design also enables greater customer service and dining room comfort, as well as increased energy efficiency.
It is the first in the country to incorporate the restaurant’s new contemporary appearance and design. The prototype incorporates a contemporary appearance for the interior and exterior of the building with improved layouts for the dining room, service bars and kitchen areas.
The restaurant is the first to feature the chain’s new building redesign, dubbed Gateway. The prototype incorporates a contemporary appearance for the interior and exterior of the building, with improved layouts for the dining room, service bars and kitchen areas. The redesign also aims to improve customer service, comfort and energy efficiency.
Golden Corral franchisee Eric Holm appeared on the Varney & Company Show on Fox Business Network to discuss his annual Helpings from the Heart event. For the 25th consecutive year, Holm and the Salvation Army hosted the event to provide more than 20,000 Thanksgiving meals to deserving residents in Orlando.
A consultant tracked employee footsteps and time spent at each station to maximize the efficiency of the kitchen layout, while determining the optimal location for the freezer, cooler, cooking equipment, exhaust hoods and more, says David Conklin, SVP of Development. Conklin is hopeful the more efficient design will help save on labor as well.
Golden Corral has completed the rollout of smokers to its 485 restaurants when it also introduced a new line of barbecue items at the buffet chain. Golden Corral’s new Smokehouse menu features slow-cooked, smoked meats such as pork, chicken, ribs, turkey, and brisket. It also includes several flavorful side items and a variety of barbecue sauces – Sweet BBQ, Spicy BBQ, and Smokehouse BBQ, as well as regional BBQ sauces.
Golden Corral's new design is centered on making guests feel like they are in a cozy, comfortable environment, said President & CEO Lance Trenary. Larger windows, new lighting fixtures, stacked stone and wooden panels are being incorporated to give the space a sophisticated, but homey quality.