Black Hog BBQ is launching their fast casual prototype design in Ashburn, VA. The prototype concept serves as a brand extension of the client’s established Black Hog BBQ restaurants in Frederick and Middletown, MD.
The new concept is focused around the Black Hog BBQ menu, but served in a quick service or take-away format. This business model shift is in response to changing customer preferences toward limited service dining, streamlining operational costs, expanding opportunities to in-line retail spaces, and to capitalizing on the high percentage of take away meals they currently do. The design celebrates the rich history of BBQ in America, with inspiration taken from the pit-master’s pride and the ad-hoc nature of old-school BBQ halls. A major focal component of the space is the monolithic volume of the kitchen, whose mechanical details conjure a giant smoker. Customers can peer into it or sit at a counter there, watching line cooks expertly chop the meat and charbroil-finish items to order. The layout of the space is straightforward and intuitive, not only for speed of service, but also to evoke the lo-fi and approachable nature of BBQ culture. Sauce and regional flavors are key differentiators for the Black Hog BBQ product. To promote the sauces the client prepares in-house, the space features a condiment station as well as a retail area. During the space-planning phase, the team explored other factors, such as carry out, online, and take-away ordering. The outdoor café includes loose furnishings reminiscent of picnic style dining, umbrellas, and railings to create a “backyard BBQ” feel. Two outdoor elements that further enhance the brand are the porch swings near the entrance and a mural on wood paneling stating simply “Darn Good Smoked Meats.”
Photography: Ron Ngiam
Outdoor Signage: Polygraph
Awards:
restaurant development + design Awards, Best New Prototype (Existing Concept)
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