We have helped build and select Porkchop’s all over, with more on the way. This experience helps us select quality sites. We look for locations that are supported with good visibility and high traffic counts, like those near major roads and freeways, as well as locations with strong daytime and residential populations. We do not take this part of the process lightly — if you succeed, we succeed.
We build and look for three types of facilities, ideally between 4800 and 6000 SF:
- Exiting restaurant conversions.
- Prominent end-caps.
- Ground-up freestanding buildings.
We offer assistance and support on:
- Site selection.
- Restaurant design and layout.
- Review and analysis of layout, design and construction drawings.
- Specified equipment lists.
- Preferred Porkchop vendors.