Taco Bell's Go Mobile is 1,325 square feet. McDonald's is testing carryout-only boxes. Chipotle's Chipotlane format eliminates dining rooms. The industry's biggest bet isn't on new menu items. It's on smaller buildings.
A&W’s 2,200–2,800-square-foot U.S. prototype makes dining space a deliberate part of future development. The operating questions begin with guest flow and a site-specific budget.
CAVA’s first St. Louis-area restaurant pairs a 2,900-square-foot space with dine-in service, digital pickup and delivery. Des Peres is planned for later in 2026.
The Fort Lee commissary opening pairs a smaller footprint and simplified menu with staff background checks and an extended military approval process.
The Marrett Road reopening restores a historic Dunkin and adds Jimmy John’s, with the operator describing training work and planned delivery.
The 40-seat restaurant brings Wendy’s international design to Canada, with confirmed site features and room for local adaptation.