Increase Customer Patronage by Taking Advantage of Thrifty and Time-Crunched Restaurant Goer’s Desire for Fresh Food Convenience

Restaurants have long relied on Structural Concepts as a resource for innovative, wide-ranging unit designs and convenient service formats that fit most applications to help them remain competitive.

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Structural Concepts Can Help Campus Foodservice Operators Maximize Their Programs

We can help meet the demand for healthier options and better-for-you foods with temperature-controlled merchandisers that perform at the highest levels.

We can help streamline student and faculty traffic flow with a variety of solutions within serving lines and/or near checkout with full service and self-service options to complement existing foodservice menus.

We solve for campus food deserts by delivering convenience and immediate access with cashierless automated merchandisers.

We can support flexibility in facility design for delivering innovative dining programs to meet the expectations of the next generation of students.

We can minimize the total cost of ownership associated with the ongoing operation and upkeep of displays and merchandisers, as well as safely displaying fresh food over extended periods.

Positioning QSR’s for Growth

Meeting Consumers’ Changing Needs

Consumers are looking to trim their restaurant spending by moving down the value chain from fine dining to casual restaurants, or from casual restaurants to quick-service restaurants (QSRs). 82% of consumers say going out to a restaurant is a better use of their leisure time than cooking at home.

Source: State of the Industry, National Restaurant Association & USDA

Increasing Customer Patronage

Operators said their Food away from home constituted nearly 60% of overall food spending in the previous year representing an increase of 7% from PY.

Source: Bank of America, Restaurant Trends and Outlook

Opening More Doors

Operators said they are moving ahead with expansion - 23% plan to open a single new location, 24% are setting their sights on adding 2-5 new spots, 8% are gearing up to launch 6 or more.

Source: Restaurant Industry Trends for 2025, KPMG

Investing in New Equipment

18% of operators say improving kitchen and serving equipment is their highest financial priority investments, ranking 2nd after opening a new location. 25% of operators are investing in restaurant redesign and modernization to increase customer conversion.

Source: Restaurant Industry Trends for 2025, KPMG

Customer Project Gallery

Portillo’s: Chicago, Illinois

Structural Concepts provided a self-service refrigeration merchandiser solution that could be integrated into a grab & go concept the restaurant chain was designing for new and existing stores.

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Le Bon Macaron: Grand Rapids, Michigan

The owners of Le Bon Macaron, a boutique bakery chain, partnered with Structural Concepts to proudly display their French macaroons, considered the most beautiful & delicious of all French desserts, bringing these true delicacies to Michigan.