🧩 Part 3: Case Studies — How Multi-Location Brands Are Scaling with a Repeatable Commercial Kitchen Design Process

🚀 Introduction

Every growing brand faces the same challenge — how do you expand fast while keeping your operations, quality, and design consistent across locations?

For multi-unit operators, the solution is a repeatable commercial kitchen design process — one that blends standardization + flexibility.

In this post, we’ll show you how ChefVue and LaBel Foodservice helped three standout brands:

• 🏢 Bristal Assisted Living — scaling healthcare dining safely and efficiently

• 🌿 Wild Fig — growing a fast-casual concept with uniform layouts

• 🍽️ Doner Haus — delivering franchise consistency across markets

🏢 Case Study #1: Bristal Assisted Living

Challenge: Bristal needed to roll out multiple senior living communities — each with strict health regulations and space constraints — while maintaining uniform kitchen standards across states.

Solution:

• ChefVue hosted remote sessions with Bristal’s foodservice directors, architects, and operations team

• Standardized layouts were created once, then adapted to each site footprint

• LaBel supplied matching equipment packages for compliance and consistency

Results:✅ 40% faster approval cycles✅ 100% compliance with health and ADA standards✅ Reduced rework costs by 25%

“ChefVue’s remote design sessions kept every project aligned — no matter the state. We now roll out new kitchens with confidence.”

🌿 Case Study #2: Wild Fig

Challenge: Wild Fig’s leadership wanted to expand their Mediterranean concept rapidly — but every site looked different, and local architects often redrew layouts from scratch.

Solution:

• ChefVue built a repeatable prototype layout using their flagship design

• Remote collaboration allowed franchisees to adjust layouts in real time

• LaBel standardized all cooking, prep, and holding equipment

Results:✅ Opened 3 new locations in 6 months✅ 50% reduction in layout revisions✅ Unified kitchen flow and throughput efficiency

💡 Key Insight:

Standardization freed Wild Fig’s leadership to focus on menu innovation — not micromanaging design approvals.

🍽️ Case Study #3: Doner Haus

Challenge: Doner Haus needed a scalable kitchen model to launch new U.S. markets. Their goal: consistency from NYC to LA.

Solution:

• ChefVue used live CAD sessions to adapt the master layout for each site

• All layouts approved remotely by corporate and franchisees

• LaBel handled sourcing and install for each opening

Results:✅ 1-week design-to-approval cycle✅ Seamless integration of franchise standards✅ Turnkey equipment delivery + setup

🧭 Key Takeaways

These brands succeeded because they:

1. Centralized design standards (no layout drift)

2. Used remote sessions for instant collaboration

3. Integrated equipment sourcing for speed + accuracy

4. Built a feedback loop after each rollout

This approach turns design from a bottleneck into a growth engine.

🔗 Related Posts (Series Navigation)

• 📘 Part 1: The Franchise Design Challenge — Why Multi-Location Kitchens Need a New Approach

• 📗 Part 2: How to Build a Repeatable Commercial Kitchen Design Process for Franchises

📄 FAQ

Q1: Can this process scale beyond restaurants? Yes. It applies to assisted living, corporate dining, and hospitality kitchens where consistency is key.

Q2: What’s the ROI from repeatable design? Brands typically save 20–40% in design time and 25% in equipment cost variability.

Q3: How long does implementation take? Most brands see their prototype kitchen finalized in under 2 sessions.

Q4: Can local architects and contractors join ChefVue sessions? Absolutely — ChefVue’s remote design platform brings everyone into one collaborative session.

🚀 Ready to build your own repeatable commercial kitchen design process?

📞 Book Your Franchise Design Consultation