Warren’s Big Boy Restaurant Group Opens Fast Casual Concept, Test Kitchen in Southfield

Big Boy Restaurant Group, based in Warren, has opened its first fast casual concept restaurant in Southfield. The location was designed with a contemporary look in mind as well as the intention of expanding the brand to a new generation of diners.
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Big Boy fast casual location
Big Boy has opened its first fast casual dining location in Southfield. // Photo courtesy of Big Boy Restaurant Group

Big Boy Restaurant Group, based in Warren, has opened its first fast casual concept restaurant in Southfield. The location was designed with a contemporary look in mind as well as the intention of expanding the brand to a new generation of diners.

“Big Boy is an American Icon, and our guests have known and loved Big Boy for years,” says David Crawford, CEO of Big Boy Restaurant Group. “But we needed to connect with a new generation, whose eating habits are constantly evolving. So we’ve created a restaurant that stays true to our roots but has the experience that’s built for today’s diners.”

The $500,000, 3,000-square-foot prototype is located at 26400 Telegraph Road. It features a counter menu and digital and mobile ordering instead of sit-down service and a breakfast and salad bar. It will also serve as an ongoing test kitchen for new menu items including hand-breaded chicken tenders, potato chips made in-house, salads, soups, and impossible burgers. Sweets and beverages include the Birthday Cake Monster Shake, craft teas, and lemonades.

Also available will be made-to-order omelets and more for breakfast. The location will offer delivery service within a three-mile radius.

“Younger professionals want the fast casual experience when they’re on the go, especially at lunchtime,” says Crawford. “This new concept gives that generation choices including tastes they grew up with and what they’re enjoying now day-to-day, at the speed they’re now living, along with families that want easy and affordable meals with no tipping … In addition to acting as a potential model for U.S. growth, this location will serve as our prototype for our international franchise expansion, including hundreds of planned restaurants in seven countries in Asia in the coming years.”

The location will also operate as a test kitchen for Chris Cason, Big Boy’s new chef, formerly of Rochester’s Chapman House and Detroit’s Michael Symon’s Roast. Cason will lead menu innovation and add items that could be used throughout the chain.

Big Boy Restaurant Group LLC operates and manages 75 restaurants in Michigan, Ohio, California, and North Dakota. The company is a franchisor for the U.S. and the world except for most of Ohio, Tennessee, Indiana, Kentucky, and Japan.

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