THE art of delivering a restaurant makeover on time and on budget for one of the world’s biggest companies was meat and drink to Pacific Building.
And the end result at Springburn in Glasgow – which forms part of the burger giant’s Art of Food theme – is a truly striking experience for the diner.
The Art of Food, which falls into the Experience of the Future concept, relies on decor penal in pastel shades that feature key foods such as strawberries, chickens, eggs and pineapples.
The idea behind the concept is to give customers greater menu choice and customised burgers in an attempt to boost customer engagement.
Speaking recently, McDonald’s CEO Don Thompson said the Experience of the Future would “bolster trust in brand McDonald’s, because we know that when our customers feel good about us and about eating at McDonald’s, they visit us more often”.
Further customer experience improvements include self-order kiosks and mobile orders and payments.
The Springburn project saw the restaurant undergo an extensive refurbishment in just 14 days, with the diner closing down for that time.
The Drive-Thru was kept open, however, for most of the works, which is testament to Pacific’s ability to work against tight deadlines and with a minimal disruption to trade.
The job entailed:
See more of our projects here.