TL;DR
A&W Restaurants has announced a new development prototype inspired by classic diners, with a larger store format ranging from 2,200 to 2,800 square feet. The new design aims to create an inviting atmosphere and differentiate A&W from other QSRs with a focus on hospitality and dine-in experience.
The diner-inspired format is designed to foster meaningful guest connections through hospitality and differentiate the brand from transactional QSR dining rooms.
A&W Restaurants announced a new development prototype inspired by classic diners and the brand’s original, roadside root beer stands, according to a Tuesday press release .
The new design ranges from 2,200 to 2,800 square feet and can seat 40 to 70 guests.
In contrast to many prototype redesigns from recent years that favor small footprints and frictionless off-premise experiences, A&W said the new model “creates an inviting atmosphere that balances functionality with an exceptional dine-in experience.”
The new prototype is the largest of A&W’s stable of store formats, according to its 2026 franchise disclosure document. This expansion in size and the significant seating capacity are part of a strategy to differentiate A&W from other QSRs.
“As many restaurant brands embrace increasingly transactional guest experiences, A&W is doubling down on what has always set us apart: handcrafted quality, genuine hospitality and meaningful connections with the communities we serve,” President and CEO Betsy Schmandt said in the press release.
In recent years, many brands have moved toward smaller-footprint, off-premise-focused prototypes. Checkers & Rally’s announced a new design that roughly halved its square footage last year , for example. Potbelly’s 2024 digital-forward prototype shaved 500 square feet off of its traditional locations . Earlier this year, Huey Magoo’s unveiled a prototype that cut 750 square feet from its store size .
At the same time, however, many major chains have sought to re-emphasize on-premise experiences in their renovation and development strategies. Starbucks, for example, is spending hundreds of millions of dollars to remake its stores as neighborhood coffeehouses after a long shift toward transaction-focused designs, and Cava’s new restaurant openings are focused on dining room ambiance .
In this story
This story was originally published in Restaurant Dive on August 20, 2026. Burnaze summarizes and links to the original reporting.
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