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Site Requirements Shake's architecture strives to connect with our customers through a variety of specifically placed interactive zones and viewing stations. The Shake's "fishbowl" effect is an important component to the over-all facility design. Customers of all ages enjoy reliving memories of "homemade" ice cream excursions of days gone by with friends and family. Shake's vast experience and expertise enable us to expertly predict which facility will provide the store with the highest potential platform for success and our customers with the best possible experience. Careful analysis of the existing market demographic information is the foundation for our determining the acceptable facility type. Option A - Double Drive Thru Facility The approximately 1,200 square foot building includes Shake's unique symmetrical layout and dual drive and walk-up service areas. The typical land requirement for the double-drive facility is approximately 120' wide by 220' deep. In every facet, the building facilitates the product "delivery system". Utilizing a variation of the "cell" production theory, the equipment layout, window placement, and circulation patterns are the model of efficiency and performance. The internal design is reminiscent of a whimsical factory producing the most delicious frozen treats in the World! Option B - Single Drive Thru Facility The approximately 1,000 square foot building includes a single drive and dual walk-up delivery system. The circulation patterns and efficiencies are based upon the design theories forged from the double-drive facility; however, the single drive concept requires less land areas. Option C - End-Cap Facility The Shake's end-cap facility utilizes all of the core principles of the Shake's design and delivery system. The equipment layout and spatial configuration is flexible and adaptable to accommodate most strip center or attached structure spaces. Option D - Inline Facility The Shake's inline facility is very similar to the end-cap facility in that it is designed for strip centers that do not have a drive-thru available. The equipment layout and configuration can be designed for walk-up business or limited seating and dining areas. |