Historically the “fast-food” offerings were quite limited, mostly dominated by burgers, hot dogs and pizza. Over the last fifteen years, "quick-serve" or “fast-casual" restaurants have evolved substantially. The quality and variety of offerings have become more sophisticated, featuring gourmet food from all over the world. And so has the decor and the complexity of the spaces.

QSRs have become a break away from the formulaic world of fast-food restaurants. They have been a great opportunity to experiment with new forms of customer experience.

DOARC has been at the forefront of this evolution from the earliest days, rolling out "Mangia" restaurants and proposing new, original concepts like "Tacombi". "Hummus and Pita" and "Joju Sandwiches".

Many new pizza establishments include popular brands like "Amadeus"," Xenos", "Ray's", " Chicago Uno", and traditional, authentic brands like "Ribalta".

Whether new sophisticated startups, such as “Le Botaniste” for the creators of “Le Pain Quotidien”, or re-designs for corporate institutions such as Burger King and Popeye’s, the goal always remains to work closely with franchisers and franchisees.

As companies are re-branding their products and stores, they need the right balance of creativity and expertise at refurbishing their existing locations or creating new ones. The latest technologies often take a leading role within the specification. Just think of self-ordering kiosks and “touchless” service.

In addition, eco-friendly details reflect the environmental consciousness of the brand. The trending principles of biophilia often play a role by introducing natural elements and greenery to the space.