Advanced Facilities and

Planning Design
Burger King
Unveils New
Restaurant
Design Shaped
By The Age Of
Covid-19

 Presented by:
JO-ANN A. ABAD
DHM student
BURGER KING, MIAMI, FL
Burger King was started in 1954 by James
W. McLamore and David Edgerton in
Miami. Other sources, however, trace
Burger King back to Insta-Burger King, a
venture founded in Jacksonville, Florida, by
Keith Kramer and Matthew Burns in 1953.
McLamore and Edgerton sold their first
franchises in 1959, and Burger King soon
became a national chain. The company
expanded ouside the United States in 1963
with a store in Puerto Rico
Traditional fast food restaurant formats may
be endangered due to the Covid-19
pandemic. Burger King today unveiled new
restaurant designs in response to the crisis,
the latest in a string of similar
announcements from several limited-
service concepts.

SOURCE: Forbes, Digital innovations and transformations,

operations management BK.
Burger Kings type of service and target market?  BK’s Modifications;
 Traditional fast food restaurant formats.
Customers of Burger King are the people
who want to enjoy safe, tasty fast foods ✓ Drive-in area (under solar-powered canopies) that
and beverages. Most of allow guests to place their orders through the BK
the customers of Burger King are in the applications and have their food delivered to the
age group of 15-40 years in developing car;
nations and in developed ✓ dedicated parking spots for curbside delivery;
nation's customers of all age groups
prefers the Burger King fast-food chain. ✓ pickup lockers for mobile and delivery orders;

 Similarly, Fast food marketers target ✓ multi-lane drive-thrus’ that provide a view into the
children, teens, black youth. Targeted kitchen; and
marketing content is designed to appeal ✓ an external walk-up window.
specifically to them, or fast food
companies place ads in media.
 The company’s created in-house design  To enable this reduced footprint, the new design
group with input from tech, operations features a suspended kitchen and dining room
and food innovation teams. above the drive-thru lanes.
 The restaurants cater 100 patrons before.
Now it is 60% smaller than traditional BKs
and are aimed at improving the guest
experience by offering multiple ordering
and delivery modes.
BK- Lay-out inspired by the Pandemic
Service Operations
References

 Forbes
 Wikipedia
 https://www.britannica.com/topic/Burger-King-Corporation
 www.CNN.com
 www.businesswire.com
 www.adweek.com