Sutton Coldfield consultancy lands second Burger Shack contract
SUTTON Coldfield-based hospitality design specialist Harrison is to work on a second fast food outlet concept for pubco Young & Co.
The contract for the new Burger Shack venue follows the success of its design for the new brand’s first permanent site at The Windmill pub in Clapham, London, which launched in May this year.
Harrison’s scheme for The Swan at Walton on Thames, which will open in November, will focus on boosting fast-casual dining options for Young’s in the premium pub market and will follow the thriving Burger Shack blueprint of an innovative beer garden food experience.
“Burger Shack is all about engaging a more urban, modern demographic and wowing them with a bold, attractive dining experience which fits in with their lifestyle”, said Harrison designer Elsa Nugent.
“The brand started life earlier this year in an Airstream travel trailer which visited Young’s pubs serving amazing burgers, but Young’s have extended the concept with resident shacks that are more permanent, but with the same quirky, innovative approach to eating out.”
Harrison’s designs for The Swan will have roots in the agency’s launch work at The Windmill, which transformed an existing outside bar and used an individually designed shepherd hut for seating as well as outdoor reclaimed timber sharing tables.
“The Burger Shacks take inspiration from existing burger bars, which have a trend of being quite rough around the edges,” added Nugent.
“We put our own twist on things by adding colour, vibrancy and ambience. At The Windmill, for example, we didn’t want to go too urban as it wouldn’t have sat well within the Clapham location, so we opted for ‘Shaker chic’. We will take a similar bespoke approach at The Swan for its Walton on Thames clientele.”
Young’s retail director Patrick Dardis said: “The new Burger Shacks allow us to extend our quality food offer significantly whilst providing our customers with a more fast-casual dining experience.
“The designs are not just innovative and refreshing for our customers, they are also operationally effective, ensuring our service is efficient during high capacity periods.”
