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              Restaurant Development

              Over the past 65 years Jack in the Box has continued to evolve into an innovative leader in the industry by staying ahead of the trends and our guests needs. The new restaurant design has taken into account these strategic objectives and it's a powerful expression of the most admired fast food brand.

              Design objectives include:

              • Challenge the ordinary
              • Showcase equities
              • Build in flexibility for future growth
              • Maximize productivity
              • Allow for customization

              Jack in the Box began re-imaging its restaurants in 2006 as part of the company's holistic approach to reinvent the Jack in the Box brand. The comprehensive re-imaging program includes a complete redesign of the dining rooms and common areas. Interior finishes include ceramic tile floors, a mix of seating styles, decorative pendant lighting, and graphics and wall collages.

              Site Plans

              Restaurants are built using several configurations, with the largest design seating approximately 82 guests, and the smallest accommodating about 48 guests. By offering multiple restaurant prototypes, we can help reduce costs and improve flexibility in locating restaurants.

              See Large Site Plan See Small Site Plan

              Site Criteria

              Jack in the Box® is a convenience-driven restaurant chain. A vast majority of Jack in the Box guests come from within two miles (or six minutes) driving time. In order to maximize that convenience factor, it is vital that prospective sites be the most accessible and visible locations available.

              Demographic Criteria


              One mile 15,000-20,000 residential population


              One mile 5,000


              20,000 to 30,000 ADT

              Building & Site Criteria


              2,462 to 2,756 square feet

              Lot Size:

              21,760 to 22,784 square feet


              22 to 24 spaces


              1-7.5 ton unit in dining room, 1-12.5 ton unit in kitchen


              120/208V, 3-phase, 600A, wye


              1396 MBH, maximum-equivalent length of 150 ft.


              41 FU total (16 FU non-grease waste, 25 FU grease waste)


              44.5 FU or 50 gpm (flush valves) @ 60-80 psig maximum instantaneous


              Corporate logo and colors on building and prominent pylon or monument sign