彭蒙惠英语：20110219 MP3在线课程 Super-Style Me!
"We don't design in a vacuum here. If an idea doesn't come alive in the restaurant, it doesn't work," Weil says.
Weil's scientific design method has led to some subtle but important changes in redesigned stores. He has restored some live entertainment value by positioning McCafe barista stands next to the registers and has redesigned menus with larger-than-life photos of the food─a 21st-century stab at telegraphing quality. Weil has [also] added an overhead screen that flashes order numbers for pickup to alleviate a clogged register area.
The European model
"It's a very contemporary and inviting restaurant," says Paul Hendel, an owner-operator with 19 franchises in New York, of the European model. With its open glass-front entry, multicolored chairs and oasis-like second floor, his jointsaw an immediate sales rush. That prompted him to invest in a new "wow" gadget: a handheld order taker that will allow roving wait staff to funnel orders from the back of the lines into the kitchen.
The more things change, the more they stay the same
What happens when the novelty factor wears off?Tom Williams, the lead Australian designer, says that by reshuffling, reupholstering and switching out graphics, his first store design in Melbourne, built in 2000, has lasted a decade. "A lot of the planning principles we use have longevity to them," he says. "Yes, let's make them relevant,"
Williams says, "but let's also make them last."
After finishing his lunch in Oak Brook, Weil heads over to a garbage can to demonstrate his latest innovation. Rather than the usual swinging gate in front of the trash bin, this one is open-faced with a slimmer, oval-shaped slot. He leans over and slides his trash off the tray and into the receptacle. "It always took two hands to operate. I wanted it to be quick and easy, to leave the customer with a good impression as they leave."