MOOYAH Burgers, Fries & Shakes, a better burger franchise based in Plano, Texas, with 81 locations across the country, is rolling out a smaller prototype design this year.
Landon Lane, Senior Director of Construction and Design, MOOYAH Burgers, Fries & ShakesGrowth plans include opening 15 new restaurants in 2025, marking MOOYAH’s largest expansion to date, says Landon Lane, senior director of construction and design for MOOYAH. Plans include new drive-thru locations in Flint, Mich., and Rockwall, Texas. Lane discusses how the new design incorporates innovative equipment and layouts aimed at improving efficiency, lowering costs and increasing convenience for both customers and franchisees.
Q: When did you unveil the new prototype design?
A: We first unveiled the new prototype in May and July 2024 at our corporate drive-thru locations in Dallas and Fort Worth, Texas, and currently have a mix of about five second-generation renovations and three new franchise locations underway with the design and equipment package. We plan to roll out the design at two additional corporate stores — another drive-thru and a 1,200-square-foot in-line location — later this year, hopefully by September. We are growing our corporate-owned and -operated stores and will use these locations as testing grounds for the new prototype and any future changes, with plans to make the prototype available as a build-out option for all new franchised locations and remodels moving forward.
Q: How does the new store footprint compare to previous designs?
A: Traditionally, our ideal location was a 2,600-square-foot endcap space in a shopping center. To improve efficiency and lower costs, we’ve reduced the size. The corporate-owned drive-thru location in Frisco is now 2,400 square feet, while the planned in-line location for 2025 will be just 1,200 square feet with 16 dine-in seats. Some second-generation drive-thru locations are around 2,000 square feet. These smaller footprints help reduce construction and operational costs for our franchisees while maintaining our made-to-order food model.
Q: What are the biggest changes to the drive-thru experience?
A: A major change is the introduction of a double-sided makeline, which separates drive-thru and dine-in orders, improving speed and efficiency. Additionally, we’ve added pass-through windows at all locations for quicker order handoffs from the kitchen to staff assisting customers. With takeout and pickup orders increasing, we’ve introduced a dedicated grab-and-go pickup area — featuring natural wood shelving — to reduce wait times.
Planned in-line location sizes of 2025 MOOYAH Burgers, Fries & Shakes stores come in at just 1,200 square feet with 16 dine-in seats.
Q: What updates were made to the kitchen design and equipment package for the new prototype?
A: We’ve introduced several equipment upgrades to streamline operations. A new vertical bun toaster allows us to toast up to 720 buns per hour, speeding preparation. We also upgraded to a clamshell grill, which cuts cook times in half, reducing order wait times from seven minutes to approximately three and a half minutes. Additionally, we’re testing an automated french fry cutter, which connects to a compressor, reducing manual labor that comes with processing the 200 pounds of potatoes an average MOOYAH unit uses each day. Another change was removing the cooler/freezer combo unit in favor of a walk-in cooler and a two-door stand-alone freezer, providing ample storage for the limited frozen items we use, like chicken tenders and
milkshake supplies.
Q: Did you make any changes to the design of the cookline?
A: To improve workflow, we’ve reimagined the cookline to ensure smooth order movement. The process begins with buns toasted in the vertical toaster before reaching the grill. Once patties are cooked to order, the assembly team adds toppings and ingredients before sending orders to the pass-through window or dine-in service counter. Fresh-cut fries go through multiple preparation stages throughout the day, with the fry cutter located near the two-compartment sink to allow for proper soaking.
Q: Were there any front-of-the-house design changes?
A: For the front of the house, we worked with ID Studio 4 to develop a modern, natural aesthetic. The design features polished concrete floors; natural wood tables, chairs and booths sourced from Appalachia; and a light, airy color scheme.
MOOYAH Burgers, Fries & Shakes store in Frisco, Texas, showcases the chain’s smaller footprint model. The interior design features a light, airy color scheme and self-order kiosk serve as the primary ordering method.
