The classic CPK style we’re used to seeing is getting a makeover to look earthy, local, and reclaimed. Chief Executive Officer G.J. Hart told Bloomberg, “We need to be on trend. Every restaurant concept needs to stay relevant.” The restaurants are decorated with materials like railroad tracks, have tables made out of barn doors, and according to the LA Times, a host stand with chalkboard signs and a whole wall of herbs. They also have large communal tables and hand-washing stations outside of the restrooms with the hope of giving off a family vibe.
The change comes in an attempt to redefine itself after sales took a hit due to the recession. They no longer want to be seen as a cookie-cutter chain restaurant, but rather want to resonate with customers and tap into a creative, local image. Clint Coleman, CPK’s chief development officer, told the LA Times, “We’re trying to get away from that very expected, shiny chain feel.”
The location at Westfield Topanga is just a prototype, and the locations for the next CPKs to get this transformation have not been specified.