November 2014
| Business World
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2014-02-04 5:00 PM
“I don’t think every Hooters has to look
identical. We should allow for regional and
local flavor into our restaurant designs,” he
says. “Local flavor can be introduced into the
store in a variety of ways that don't compro-
mise the brand's essence. Sometimes, a local-
ized artifact package is sufficient to convey a
sense of local relevance. In other cases, some
modest changes to the finishes can make a
big difference."
Some things, however, will remain con-
sistent throughout the world in the Hooters
restaurant design.
Whittle says roughly 85 percent of the
menu will be comprised of what the compa-
