Huey Magoo's slashes development costs, increases flexibility with new prototype
A growing chicken tender chain is debuting a new prototype to support its expansion plans while also reducing costs.
Huey Magoo has unveiled a freestanding drive-thru prototype that lowers its buildout costs and increases site flexibility for franchisees. At 40 feet wide by 50 feet deep, it is designed to fit smaller parcels around 0.5 acres, aiming to maximize space efficiency while preserving the in-restaurant experience. The prototype allows for development on sites that were previously not viable, supporting growth in more markets while reducing upfront investment, the company said.
The new ground-up drive-thru model measures approximately 1,850 square feet and includes seating for 37 guests indoors and 18 on an exterior patio, along with a dedicated drive-thru lane. Compared with the brand's current free-standing prototype, which is approximately 2,600 square feet with 42 seats, the design achieves a more efficient layout while maintaining seating capacity, according to the chain, with the new model providing an estimated 40% reduction in ground-up development costs.
Headquartered in Orlando, Huey Magoo’s operates nearly 90 locations across 12 states, and is on track to surpass 100 by the end of the year. The chain recently added 15 stores across Texas to its development pipeline.
"We're excited to introduce an option for current and future franchisees interested in building from the ground up," said Andy Howard, president and CEO of Huey Magoo's. "With rising costs across real estate and construction, we've focused on creating a scalable, cost-effective design that makes development more accessible for franchisees while maintaining the core brand experience."
Designed in-house by Melissa McCammack, Huey Magoo’s director of architecture and design, the company says the prototype reflects the brand's continued investment in its restaurant design to support long-term growth.
The design improves the flow of the kitchen, dining and ordering areas by minimizing unnecessary circulation and excess volume, according to Huey Magoo’s. A centralized ordering area anchors the space within a larger, more open volume, with dining areas positioned along the perimeter wings. In the kitchen, a compact footprint reduces excess equipment and space without affecting performance.
The exterior design features a pitched roofline and a prominent central facade with expansive windows that bring natural light into the dining area. A mix of wood siding, paneling, and dark trim creates a modern farmhouse inspired aesthetic, blending warmth with a “clean, contemporary” edge. An outdoor patio with seating extends the dining space and supports walk-up traffic in addition to drive-thru service.
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Additional features include a fully digital menu board system that allows for centralized updates and flexibility across locations. The building is also designed to accommodate additional storage or cooler space based on operational needs.
"Our goal was to develop a prototype that prioritizes efficiency," said McCammack. "By refining the layout and focusing on how guests and team members move through the space, we reduced the overall footprint while maintaining an open and comfortable environment.”
