Recently we shared that the Texas burger chain is expanding to Tennessee and Kansas City. For the first time in twenty years, Whataburger is franchising its Whataburger locations and with it, the fast food chain is getting a whole new look. According to San Antonio-based Whataburger, the restaurant chain will be revamping its restaurants to better serve customers and add elements to reduce environmental impact. But don't worry, the iconic A-frame isn't going anywhere.
Whataburger to Change Restaurant Design
"We're always excited to hear we have so many fans across the country, and we are looking to open restaurants in Tennessee, Kansas City and our existing markets as part of future expansion plans," said James Turcotte, Senior Vice President, Real Estate. "We don't have specific details to share about plans for any particular city at this time, but will be happy to share when the time is right."
Based on the needs of every location, the new restaurant design will be built using "renewable resources when possible, LED lighting and more efficient equipment for 24-hour use." The white stripes and big "W" will still be a big part of the Whataburger restaurant as well. According to KSAT, the first new model will be at the Bellmead location north of Waco, which is currently under construction. Prototypes show that the restaurants can range from under 3,000 square feet to more than 4,400.
"There's a lot of things that people hold sacred, if you will, about our brand," said James Turcotte, senior vice president of real estate for Whataburger. "That's the iconic A-frame, the visuals, our branding, the linkage to our past. We really tried to blend those concepts in the prototype."
The brand is also remodeling existing locations, starting with its Zarzamora Street location in San Antonio. The remodels will help maintain efficiency in the kitchen, which means adding more fryers and changing the kitchen layout to reduce employee movement in the kitchen. According to Turcotte, the older stores "were not designed to do the level of business they do now."
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