Burger King 2008 Annual Report Download - page 9
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THE KING’S
NEW DIGS
2008 Annual Report :: 7
OUR FRESH NEW RESTAURANT
DESIGNS HELP US CONTINUE
TO DRIVE SALES AND INCREASE
GUESTS’ VISITS GLOBALLY.
T
HE
KING’S
2
008 Annual Report :: 7
OUR FRESH NEW RESTAURANT
DE
SI
GN
S
HE
LP
U
S
CO
NT
IN
UE
TO D
R
IVE SALES AND INC
R
EASE
GUESTS’ VISITS GLOBALLY
.
To be the King, you need to dress the part. To that end, both company-owned and franchise restaurants are
being reimaged. These restaurants are showcasing a fresh, eye-catching design and modern décor. The
reimaging features a contemporary exterior with fresh landscaping and an interior that embraces new
textures, materials, and lighting. In the end, it’s all about enhancing our guests’ experience.
Many of the new restaurants feature a reduced footprint, with an average 25 percent savings in non-real
estate development costs, and a greener environmental imprint compared to previous designs. We are
accelerating efforts to develop more energy-effi cient restaurants including equipment like the fl exible
batch broiler and testing other new environmentally friendly options like hoods and fryers. We recognize
the importance of creating a more energy-effi cient Kingdom to be enjoyed by future generations of the
brand’s most valued and loyal consumers, SuperFans and SuperFamilies.
The good news is that our guests have noticed, as reimaged restaurants generate an average sales rise of
16 percent and rebuilt restaurants a 36 percent sales increase. And the updated image also reinvigorates
our Burger King® crews as everyone takes pride in the fresh, new look.