Walk-On’s is offering a closer look at its next-generation restaurant prototype, a smaller, more flexible sports bar model aimed at reducing development costs and opening new real estate opportunities for franchisees.
The company unveiled interior renderings of the prototype, which will range from 3,500 to 4,500 square feet, compared with the brand’s traditional restaurants of 7,000 to more than 8,000 square feet. The first location is scheduled to open in early 2027 on Perkins Road in Baton Rouge, Louisiana, measuring approximately 3,688 square feet with seating for 125 guests.
Developed with Madrid-based restaurant firm Livit, the prototype uses a modular “kit of parts” that allows franchisees to customize certain features according to their market, available real estate, and operating preferences.
The smaller footprint represents a significant departure from Walk-On’s traditional sports bar format, which has relied on expansive dining rooms and large gathering spaces. The company is seeking to preserve its full-service experience and sports-focused atmosphere within a restaurant that requires substantially less space.
The prototype includes a redesigned kitchen equipped with clamshell grills and other equipment intended to simplify employee training, improve food consistency, and reduce ticket times. Despite the smaller kitchen, Walk-On’s plans to maintain its full menu.
The restaurant will also feature a peninsula-style bar that can be adapted to different floor plans, a large television wall, and upgraded audiovisual equipment. A flexible lounge area will accommodate groups and game-day gatherings or provide additional dining capacity when needed.
Off-premises business is another consideration. Dedicated pickup cubbies near the host stand will provide a designated area for DoorDash, Uber Eats, and other delivery orders, separating pickup traffic from the dining experience.
Walk-On’s is also incorporating local sports memorabilia, including high school jerseys and athlete displays, to connect individual restaurants with their communities. Other features include an outdoor television wall and a host stand that doubles as a merchandise station.
“We wanted to rethink what the Walk-On’s experience can look like without losing what makes us Walk-On’s,” CEO and cofounder Brandon Landry said in a statement. “The new design gives our franchisees more flexibility in where and how they build, while keeping the energy, hospitality and community connection our guests know and love.”
The company previously announced that it was targeting development costs below $2 million for the new format, a key consideration as restaurant construction expenses continue to challenge franchise expansion.
The prototype also draws on the performance of Walk-On’s approximately 3,700-square-foot restaurant at The Battery in Atlanta. According to the company, that location demonstrated the feasibility of operating its full menu and sports bar experience in a smaller, inline restaurant.
