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FEATURED WORK

NEW PROTOTYPE STORE DESIGN FOR FASTEST GROWING BETTER BURGER CHAIN SMASHBURGER

Upon opening it’s 200th restaurant, Smashburger unveiled a new store design intended to convey a more modern and comfortable atmosphere. Moseley Group worked closely with Smashburger to develop the store design as well as to improve brand and fresh food communications in-store. This holistic approach, combining design and function evaluations and recommendations, assured Smashburger a higher level dining experience for their consumers. Echoing this, Tom Ryan, founder of Smashburger, was quoted in a recent article in RestaurantNews.com saying “It was important that the interior of our restaurants reflect the quality and variety of our great tasting burgers. Now there is great energy around both our food and our store’s design.”

FEATURED WORK

Researched the “state of the industry” on order and payment technology adoption in the QSR/Fast Casual restaurant industry and provided adoption guidelines based on current best practices.​

FEATURED WORK

Refresh of Saudi Arabian’s largest QSR brand, Kudu, prior to expansion with a new store design, kitchen operations, menu mix and rationalization, logo and all brand communications.

FEATURED WORK

Create a new state of the art standard for Coca Cola Freestyle beverage centers in college campuses.

FEATURED WORK

PROFITABLE NEW STORE DESIGN for CUMBERLAND FARMS

Cumberland Farms continues to roll out its new store design which is building and growing its enterprise value. Guided by president Ari Haseotes’s vision, Moseley worked side-by-side with Cumberland Farms to reposition the brand, define its foodservice offerings (including baking and toasting for hot fresh foods) and design its stores. Ari recalls in an article in Boston area’s Metro West Daily News, “We traveled the world over… looking at the best-in-class retailers, from all different channels,” says the MetroWest resident. “Who are the best merchants? Who has the best products, the best packaging, the best quality? We studied all that and amalgamated it into our concept store. We call this our ‘foodcentric’ concept because it puts food front and center.” The majority of the chain is expected to be remodeled by 2016 due to its profitability and appeal.

FEATURED WORK

Process simplification and brand innovation in Nando’s flagship kitchen in South Africa set a new standard for this 1200+ unit global enterprise.