--- title: "Are you planning any remodels over the next year or two? How will that affect operations, budgeting, and profitability?" url: https://burnaze.com/article/16e7852c-9f61-4906-aea6-8f1ead7092d6 source: "Franchising.com" original_url: https://www.franchising.com/articles/20260615_are_you_planning_any_remodels_over_the_next_year_or_two_how_will_that_a.html author: "Kevin Behan" category: "Restaurants" industry: "Restaurants" topics: ["Operations"] published: 2026-06-15T09:00:00.000Z modified: 2026-10-31T14:57:53.691Z image: https://imgs.franchising.com/art/articles/10554_plate.jpg --- # Are you planning any remodels over the next year or two? How will that affect operations, budgeting, and profitability? **TL;DR:** Much like regular maintenance and renovation preserve the quality and value of a house over the years, similar upgrades are just as important for restaurants. *By Kevin Behan, originally published in Franchising.com on 2026-06-15. [Read the original](https://www.franchising.com/articles/20260615_are_you_planning_any_remodels_over_the_next_year_or_two_how_will_that_a.html).* ## Key facts - Franchisees view remodels as long-term investments - Remodels require careful budgeting and operational planning - Well-executed remodels can improve customer experience and profitability ## Story ## Remodel planning Much like regular maintenance and renovation preserve the quality and value of a house over the years, similar upgrades are just as important for restaurants. This ranges from areas visible to customers, such as exterior enhancements, modernizing dining rooms, and menu boards, to improving back-of-house areas like the kitchen. Franchise Update asked several multi-unit restaurant franchisees if they are planning any restaurant remodels over the next year or two. Each of the four franchisees we spoke with has either recently undergone a remodel or is planning on doing so. They all viewed any physical upgrades to their facilities as a long-term reinvestment in their business. Many of the franchisees agreed that a remodel requires significant capital and extended budgeting. It also involves careful planning to minimize disruption to the customers. Despite these financial and logistical challenges, they all feel a remodel adds long-term value by increasing efficiency and profitability, and improving the overall customer experience. In this week’s Franchisee Bytes section, we asked other restaurant operators about their next big goal. While some franchisees are planning a restaurant upgrade, others are focused on adding more units, a new brand to their portfolio, or reaching a certain revenue mark. See below to learn about how forward-thinking franchisees are eyeing their next business goal. Andy Kumar **Company:** Kumar McDonald’s **Brands:** 19 McDonald’s **Years in Franchising:** 8 Yes. ## Competitive upgrades Remodels are part of staying competitive and delivering the experience guests expect. Modernizing dining rooms, drive‑thrus, and digital ordering points improves throughput and guest satisfaction. Remodels require careful budgeting and operational planning, but the long‑term payoff is worth it. We phase construction to minimize disruption and communicate clearly with our teams and guests. A well‑executed remodel boosts efficiency, digital adoption, and ultimately profitability. Brian Bailey **Company:** Team Bailey **Brands:** 160 Domino’s **Years in Franchising:** 38 Yes, we expect to do remodels over the next year or two. We see that as part of responsibly reinvesting in the business and making sure our stores continue to reflect the strength of the brand. There is always a short-term impact. Remodels require capital, careful budgeting, and operational planning to limit disruption. But over the long run, they are the right investment. A well-executed remodel can improve the customer experience, strengthen the image of the store, and help position the business for stronger performance over time. Nandini Mangroo **Company:** Five Guys Taverns, LLC **Brands:** 3 Taffer’s Tavern **Years in Franchising:** 6 We’re planning a remodel at our Alpharetta, Georgia, location, which has been open for about five years. The focus will be on a kitchen refresh, along with some minor cosmetic updates to enhance the overall guest experience. From an operational standpoint, the goal is to improve efficiency behind the scenes while keeping any disruption to the guest as minimal as possible. We’re taking a very intentional approach to timing and execution to ensure continuity of service. From a budgeting and profitability perspective, we view this as a long-term investment. Enhancing kitchen functionality can drive better consistency and throughput, while the cosmetic updates help keep the space feeling fresh and aligned with the brand. Both ultimately support stronger performance over time. When done thoughtfully, a remodel is a worthy investment in the future performance of the business. John Schissler **Company:** J&M Hospitality **Brands:** 10 Chicken Salad Chicks **Years in Franchising:** 11 While we are up to date with our brand presentation, we are always keeping it fresh as needed. We prioritize doing refreshes of paint, flooring, and worn-out furniture every few years to keep the guest experience new and clean. We work with groups who do these remodels after hours, so we won’t disrupt daily operations. We believe this enhances the guest experience long-term and adds value through building sales. Franchisee Bytes What is your next big goal? **Getting to 50 locations and again doubling our real estate holdings. We hope to accomplish both in the next five to seven years.** *-Andy Cabral, CEO, Vigario Management, 25 Dunkin’, 9 Baskin-Robbins* **Help recruit and develop 500 franchise owners by being an advocate for franchising. I work with the IFA to promote opportunities that franchising presents.** *-Clement Troutman, CEO, Troutman Management, 2 Tropical Smoothie Cafe, 1 PJ’s Coffee of New Orleans* **I hope to continue developing more leaders in the space, offering the same opportunities to grow that I was given. As a company, we aim to expand to 500 locations in the next couple of years. ** *-Nadeem Bajwa, Co-founder and CEO, Bajco Group, 270+ Papa Johns* **Continue expanding our footprint with nine locations in four states over the next three years. We are also preparing the next generation to take on leadership roles in the company.** *-Matt Davis, President, The Davis Restaurant Group dba the Honey Baked Ham Co. , 22 Honey Baked Ham* **I hope to own 10 restaurants in the next two to three years. I would also like to get more into real estate and own land on which my restaurants are located.** *-Shak Patel, Multi-Unit Franchisee, Breaking Bread LLC, 6 Potbelly, 1 The Halal Guys* **Lifting our organization and people to create a $1 billion enterprise over the next 15 years with an eye on the quality of assets rather than quantity. ** *-Chris Aslam, CEO & Principal, Rock Strategies and various entities, 59 Jack in the Box, 5 Golden Chick, 5 Hawaiian Bros Island Grill* **We recently signed on with a fourth brand, Guthrie’s, and will be bringing four locations to Athens in the coming years.** *-David Weeks, CEO, The Bean Team, 9 Barberitos, 8 Dunkin’, 4 Newk’s Eatery, 1 Dunkin’/Newk’s co-brand* **We are close to hitting 100 units in our restaurant group, which will be a huge milestone for us.** *-Alex Karcher, Operating Principal, JCK Restaurants, 61 Carl’s Jr. ## Entities - Franchising.com (publication) - Kevin Behan (person) --- Originally reported by Kevin Behan, Franchising.com (https://www.franchising.com/articles/20260615_are_you_planning_any_remodels_over_the_next_year_or_two_how_will_that_a.html). Summarized by Burnaze (https://burnaze.com/article/16e7852c-9f61-4906-aea6-8f1ead7092d6).