A successful Mexican street food restaurant claims it is pulling in new punters thanks to its attention to detail over counter design.
Panchos Burritos, which has restaurants in Liverpool, Leeds and Manchester, has an average weekly footfall of 5,000 customers between its three restaurants, but realised that dealing with volume and ensuring an intuitive customer experience would require a real focus on front-of-house specification.
The company has been working with British catering equipment manufacturer Victor to install a large heated wet well bains marie unit from its Synergy Range at its sites.
The choice of equipment is designed to ensure freshly prepared food is clearly displayed and held in optimum condition.
The counter also features a blown air refrigerated salad well, ensuring the safe holding of salads and chilled foods in line with EHO requirements.
Klaus Bohne, one of the three partners in Panchos Burritos, said: “The design is one of the most important aspects of any restaurant, as it is our centre piece, both organisational and visual. The servery and layout of units in Panchos was key to addressing the issue of high footfall and our customer service expert was able to advise Victor who installed the counter top. The current design now maximises customer flow even at very busy times.”
Klaus says his advice for all restaurants is to keep on top of trends and accommodate them within the business, as he claims Panchos has done.
“It’s what makes it interesting in the business we are in but it is also what makes it challenging at times,” he said.