November 28, 2009


The New Luby’s Prototype

prototype

The new Luby’s prototype elevates the cafeteria experience with an upscale design and open floor plan. The restaurant’s exterior incorporates limestone, wood and stucco to invoke the appeal of the Texas Hill Country. A vaulted entrance guides customers through the center of the dining room to the serving line. An open-view kitchen provides enhanced visibility and ambiance, while oversized windows surrounding the dining room present an abundance of natural light.

This “next generation” cafeteria offers a more contemporary look and feel with upscale features that include granite surfaces, exposed wood ceilings, terrazzo floors and cherry wood walls. The restaurant also features a covered seating area on the outdoor patio.

An elevated cafeteria experience is no longer a cafeteria experience.

The new Luby’s prototype is no longer a Luby’s.

posted by Sheila Ryan in aesthetics, architecture, branding, business, interior design, marketing 

comments

11 Responses to “The New Luby’s Prototype”

  1. Daryl Scroggins on November 28th, 2009 at 12:42 pm

    no possum no sop no taters

  2. Sheila Ryan on November 28th, 2009 at 1:17 pm

    Lord, no. But a specialty coffee bar, offering fresh brewed coffees, cappuccinos, espressos and iced coffees.

  3. Sheila Ryan on November 28th, 2009 at 1:19 pm

    Before long Memphis will be the only place a person can get them a “meat and three”.

  4. Daryl Scroggins on November 28th, 2009 at 2:21 pm

    Can you get the crab bisque with the Luanne Plate?

  5. Sheila Ryan on November 28th, 2009 at 3:18 pm

    Crab bisque counts as your two sides.

  6. Michael Grant Smith on November 28th, 2009 at 8:44 pm

    If you are served “Texas toast” in Texas, do you just call it “toast”?

  7. Lex A. on November 28th, 2009 at 8:49 pm

    Sop? What about possum bisque?

  8. Dave Vogt on November 28th, 2009 at 9:46 pm

    meat and two veg.

  9. Sheila Ryan on November 29th, 2009 at 5:37 am

    Michael, in my experience, Texans rarely pass up any opportunity to say “Texas”.

    Possum bisque and gar balls, Lex. (Those count as two sides.)

    Dave, you can get you meat and three veg most anywhere in Memphis. Plus you can get slaw on your BBQ sandwich — so that’s practically four veg.

  10. Dave Vogt on November 29th, 2009 at 4:45 pm

    I’d say slaw counts as an extra veg! I’m moving to TN. That settles it.

    Maybe I’ll move through TN

  11. Sheila Ryan on November 29th, 2009 at 5:00 pm

    Dave, at this very instant I am sitting in an Illinois bar eating a (toasted) pastrami on (marbled) rye with mustard and Swiss cheese and ‘kimchi slaw’. I am not sure whether this counts as a meat and three — or even four — veg. But it’s pretty tasty.

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