Saturday, December 1, 2018

Checkers and Rally’s Restaurants Choose Modular for Expansion

You’ve seen their ads on TV for years. That must have paid huge dividends for the owners of Checkers and Rally’s restaurant chains as they have announced adding 319 new locations across the US. Going from 881 stores to 1,200 is no easy feat for any company.

One of the solutions to the problem of rapid growth is made possible by a fair chunk of the franchisees opting to use its “Modular 4.0” construction design rather than a traditional stick build.

Valiant Modular located in Ormond Beach, FL is one of two modular factories to build the new Checkers and Rally’s. Valiant is not new to building modular restaurants. They already supply Denny’s and Pizza Huts with some of their restaurants.

Here is a video of them producing a new restaurant for Hurricane Grill and Wings.

Z Modular is the other modular factory producing modular restaurants mostly for the company’s Michigan expansion. Their experience is commercial modular construction is the reason they were chosen.

Bret Cunningham, director of construction and design for Checkers & Rally’s, said modular construction saves about $100,000 per build and takes about six to eight weeks, shaving about two months off the construction time of a regular stick-built structure. But the cost savings don’t equate to lower quality, he said.

“The quality is typically much better. It’s built inside, out of the elements, and we use a lot of processes you can’t do on-site. It’s higher quality, faster construction, it shortens the schedule by a couple of months from a traditional stick-build schedule, and you won’t have things like random water bottles sealed inside the wall, mistakes that can happen on-site,” he said.

The restaurants are built to local codes in the warehouse, and the structures are certified by state inspectors before they are shipped, reducing the need for lengthy site inspections after installation.

The national problem of on-site labor shortages is another reason they chose modular.

99 percent of the labor is done locally — such as the excavation, laying the foundations and landscaping — but the skilled work by electricians, plumbers and builders is done by the modular manufacturers.

With more and more businesses and developers turning to modular for solutions for their future growth it wouldn’t surprise me if we’ll all soon be eating at modular built restaurants and not even know it.

1 comment:

Bill Hart said...

Take heed folks, any potential opportunity needs to be thoroughly vetted, and ..thoughtfully..costed and investigated.. before.. you ASSUME..and turn down a partially non standard project. I turned down two young guys working in a alley in Indi trying to perfect a unique conveyor to charcoal grill hamburgers and then start a fast food chain; it later evolved in our missing out on the construction of more than 1000 fast food restaurants; that's what we at Inland Homes.. could have profitability fabricated/built and also leveled out our production schedule boot. Their trade name? Oh yes... Burger Chef!