Communal tables. Self-serve ordering kiosks. Rustic brick walls. Bar counters with outlets for plugged-in millennials.

The snazzy decor is popping up at redesigned restaurants across Southern California. But if you think the posh amenities belong to fast-casual players like Panera Bread or Mendocino Farms, think again. The comfy environment is playing out at some of the region’s oldest fast-food brands.

McDonald’s, El Pollo Loco and Taco Bell are modernizing restaurants to cater to a new generation of diners seeking sophistication, as well as speed and value when gobbling a Big Mac or chalupa.

Fast food chains are striking while the iron is hot. For the first time in years, fast-casual sales are slowing — opening the door for aging quick-service chains to win back straying customers with makeovers that go beyond a fresh coat of paint.

The newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

El Pollo Loco in Fullerton, California, is sporting a new look that included a grey and black color theme and exposed brick on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

Sound The gallery will resume in seconds

More than 150 McDonald’s restaurants in Southern California have been outfitted with self-ordering kiosks. (Nancy Luna, Orange County Register/SCNG)

A newly renovated McDonald’s in Santa Monica, off Lincoln Boulevard. About 70 percent of the chain’s 600 restaurants in Orange and Los Angeles counties and Inland Empire, have been modernized. (Nancy Luna, Orange County Register/SCNG)

A remodeled El Pollo Loco features exposed brick and Edison-style spider lights in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)



A remodeled El Pollo Loco features long communal tables, red barstools, cushioned booth seating, red brick walls, and Edison-style spider lights, with slate floor tiles, wood trusses, and aqua colored bistro chairs in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

A remodeled El Pollo Loco features long communal tables, red barstools, cushioned booth seating, red brick walls, and Edison-style spider lights, with slate floor tiles, wood trusses, and aqua colored bistro chairs in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

A remodeled El Pollo Loco features long communal tables, red barstools, cushioned booth seating, red brick walls, and Edison-style spider lights, with slate floor tiles, wood trusses, and aqua colored bistro chairs in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

The entry way of a remodeled El Pollo Loco in Fullerton, California, features exposed brick and a new rustic style in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

El Pollo Loco in Fullerton, California, is sporting a new look that included a grey and black color theme and exposed brick on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)



John Liu, left, a delivery driver with UberEats, picks up an order at the McDonald’s restaurant in La Palma, on Wednesday morning, May 17, 2017. McDonaldÕs launched the doorstep delivery through UberEats with 375 of its restaurants in southern California on Wednesday, May 17, 2017. (Photo by Mark Rightmire, Orange County Register/SCNG)

About 70 percent of the 600 McDonald’s restaurants in Orange and Los Angeles counties and Inland Empire, have been modernized. This McDonald’s dining room is in Santa Monica. (Nancy Luna, Orange County Register/SCNG)

A remodeled El Pollo Loco features long communal tables, red barstools, cushioned booth seating, red brick walls, and Edison-style spider lights, with slate floor tiles, wood trusses, and aqua colored bistro chairs in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

El Pollo Loco in Fullerton, California, is sporting a new look that included a grey and black color theme and exposed brick on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

El Pollo Loco in Fullerton, California, is sporting a new look that included a grey and black color theme and exposed brick on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)



El Pollo Loco in Fullerton, California, is sporting a new look that included a grey and black color theme and exposed brick on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

A remodeled El Pollo Loco features long communal tables, red barstools, cushioned booth seating, red brick walls, and Edison-style spider lights, with slate floor tiles, wood trusses, and aqua colored bistro chairs in Fullerton, California, on Monday, June 12, 2017. The chain is going for a rustic, natural look to go with its authentic fire grilled chicken menu. Fullerton was the first store to adopt the new design in December 2016. There’s about 30 now, and 50 expected by end of 2017. (Photo by Jeff Gritchen, Orange County Register/SCNG)

The Signature Crafted Pico Guacamole Lime crispy chicken filet at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

The Signature Crafted Pico Guacamole Lime quarter pound burger at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

The Signature Crafted Sweet BBQ Bacon crispy chicken filet at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)



John Liu, a delivery driver with UberEats, picks up an order at the McDonald’s restaurant in La Palma, on Wednesday morning, May 17, 2017. McDonaldÕs launched the doorstep delivery through UberEats with 375 of its restaurants in southern California on Wednesday, May 17, 2017. (Photo by Mark Rightmire, Orange County Register/SCNG)

McDonald’s crew member Chantel Nosaka delivers a breakfast order to a customer dining in at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

About 70 percent of the 600 McDonald’s restaurants in Southern California have been modernized, including this location in Santa Monica on Lincoln Boulevard. (Nancy Luna, Orange County Register/SCNG)

A number is given to customers dining in and the order is delivered to the table at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

The newly remodeled McDonald’s drive thru on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)



A touch screen of the self-order kiosk at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

Todd Horner, a McDonald’s owner/operator, talks about changes of the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

Used coffee grounds are left out for customers to take at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

The front counter at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

A touch screen of the self-order kiosk at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)



The newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

McDonald’s uses packaging made partially with post-consumer recycled content at the newly remodeled McDonald’s on Orangethorpe Avenue in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

A recently remodeled McDonald’s on West Chapman Avenue in Orange. The new exterior has warmer tones, incluging beige and white hues. (Nancy Luna, Orange County Register/SCNG)

Ofelia Melendrez-Kumpf, vice president and general manager of the Southern California Region for McDonald’s USA, talks about changes of the newly remodeled stores throughout Southern California, in La Palma on Wednesday, May 17, 2017. SoCal has been ground zero for testing changes before launching nationally. (Photo by Mark Rightmire, Orange County Register/SCNG)

Modern McDonald’s restaurants are designed with warmer colors like this store in Orange. (Nancy Luna, Orange County Register/SCNG)



California Sol (4101 Jamboree Road, Newport Beach.): The look is inspired by Taco Bell’s California roots and the California lifestyle. “It’s our take on California modern design and style and blurs the lines between indoor and outdoor,” Taco Bell said. Heritage (14042 Red Hill Ave., Tustin): The look is inspired by the chain’s menu of Mexican-inspired food with a twist. “This style enhances our Spanish Colonial Mexican heritage,” Taco Bell said. Modern Explorer (2246 S. Grand Ave., Santa Ana): “This rustic, modern style is a refined version of our Cantina Explorer restaurants,” Taco Bell said. Urban Edge (303 W. Imperial Highway, Brea): “This design represents international high street style done the Taco Bell way,” Taco Bell said. Courtesy Taco Bell

California Sol (4101 Jamboree Road, Newport Beach.): The look is inspired by Taco Bell’s California roots and the California lifestyle. “It’s our take on California modern design and style and blurs the lines between indoor and outdoor,” Taco Bell said. Heritage (14042 Red Hill Ave., Tustin): The look is inspired by the chain’s menu of Mexican-inspired food with a twist. “This style enhances our Spanish Colonial Mexican heritage,” Taco Bell said. Modern Explorer (2246 S. Grand Ave., Santa Ana): “This rustic, modern style is a refined version of our Cantina Explorer restaurants,” Taco Bell said. Urban Edge (303 W. Imperial Highway, Brea): “This design represents international high street style done the Taco Bell way,” Taco Bell said. Courtesy Taco Bell

Taco Bell’s redesigned store at 2246 S. Grand Ave. in Santa Ana features communal dining tables made of reclaimed wood, new lighting, a digital changing menu and outlets for computers and phones. Other Taco Bell restaurants in Santa Ana, Newport Beach, Tustin and Brea feature outdoor patios with fireplaces, exhibition kitchens, dome lighting, chalkboard menu specials and midcentury modern lounge chairs. (Photo by Ana Venegas, Orange County Register/SCNG)

Taco Bell’s redesigned store at 2246 S. Grand Ave. in Santa Ana features communal dining tables made of reclaimed wood, new lighting, a digital changing menu and outlets for computers and phones. Other Taco Bell restaurants in Santa Ana, Newport Beach, Tustin and Brea feature outdoor patios with fireplaces, exhibition kitchens, dome lighting, chalkboard menu specials and midcentury modern lounge chairs. (Photo by Ana Venegas, Orange County Register/SCNG)

In December, Costa Mesa-based El Pollo Loco launched its first “Vision” design at a store in Fullerton. The new look includes Edison-style spider lights, a battleship gray exterior, wood trusses, brick walls and large picnic-style seating.

“This is a very big departure,” Chief Development Officer John Dawson said.

Last year, Irvine-based Taco Bell unveiled four distinct designs for its next generation of fast-food stores. Features include reclaimed wood tabletops, exhibition kitchens and midcentury modern lounge chairs. The chain also is developing Cantina restaurants, a flashy brand that serves alcohol-infused slushie drinks in an urban environment.

One of the largest efforts to revamp a cookie-cutter look is happening at McDonald’s.

Related Articles Get cheaper cheeseburgers on National Cheeseburger Day, Sept. 18

El Pollo Loco launches new line of L.A. Mex Burritos

Taco Bell will remove Mexican Pizza from its menu this year

McDonald’s announces spicy Chicken McNuggets and a Chips Ahoy McFlurry About 70 percent of the chain’s 600 restaurants in Orange and Los Angeles counties and Inland Empire, have been modernized.

McDonald’s Chief Executive Steve Easterbrook said building a better and more “personalized” McDonald’s is vital to the chain’s turnaround.

“There’s a sense of urgency across the business as we take actions to retain existing customers, regain lapsed customers and convert casual customers to committed customers,” he said in a first-quarter earnings statement.

A changing fast food culture

The aesthetic about-face by fast-food chains represents a huge departure in culture and thinking for an industry born out of moving customers quickly through lines and drive-through lanes.

In the case of McDonald’s, the changes are so dramatic many of the old-style red-roofed restaurants have been razed and rebuilt from the ground up.

Spruced-up local restaurants now offer table service, upscale burgers, modern furniture and fixtures, and delivery through UberEats. More than 150 McDonald’s locations also have installed touch-screen kiosks for self-serve ordering.

“We are engaging with our customers in new ways that allow for more customization and choice when it comes to experiencing our food and our brand,” said Ofelia Melendrez-Kumpf, vice president of the company’s Southern California region.

The kiosks are not a test — the intention is to equip every restaurant with self-serve stations, McDonald’s said.

Todd Horner, whose family operates more than 30 McDonald’s restaurants in Southern California including 12 in Orange County, said the changes are necessary to remain relevant. He has remodeled more than half of his stores including demolishing and rebuilding a new restaurant in La Palma.

“If we don’t try it, we’ll never know,” Horner said.

McDonald’s declined to say how much operators are spending on the modernization effort.

Restaurant industry expert Darren Tristano said a typical McDonald’s remodel, especially a teardown, might cost anywhere from $1.5 million to $2 million.

The capital investment is essential, he said, to keep up with rival fast-casual chains that have enticed fast food customers with their higher-quality dining experience.

“With consumer expectations of atmosphere and restaurant experience evolving quickly through fast casual, fast food needs to stay contemporary by upgrading amenities, decor and technology factors,” said Tristano, a food service analyst based in Chicago.

A new vision at El Pollo Loco

Of the more than 470 El Pollo Loco restaurants, 30 locations sport the new Vision look including seven in Southern California.

Most are new, ground-up locations while a small percentage of stores are remodeled stores in the greater Los Angeles area and Orange County. Besides Fullerton, stores in Santa Ana and Westminster recently adopted the Vision look, which scraps the bright yellow and red colors typical of most fast-food chains.

Rustic hues of gray, white and red are a stark contrast to the classic palette of primary colors. The dining room includes red barstools, cushioned booth seating, 24-inch slate floor tiles and aqua colored bistro chairs.

By the end of 2017, Dawson said El Pollo Loco should have about 50 remodeled restaurants across the system. Most will be new growth, while a handful will be conversions.

Encouraged by consumer response, so far, Dawson said the chain is planning to increase remodels at corporate-owned locations. For franchisees, the new look is suggested.

“We are looking to accelerate corporate conversions with the thinking it’ll be a big game changer for us,” Dawson said.

A turnaround was needed.

The chicken chain fumbled in 2010 when it introduced steak – a move that kept its signature product, chicken, out of the spotlight.

For the 12 months ended March 2011, El Pollo Loco reported a $38.6 million net loss.

Since then, the chain has had a razor sharp focus on promoting its fire-grilled chicken and affordable family meals. Sagging sales have since reversed but are still unsteady. In 2016, the company reported a profit of $18.3 million, down from $24.1 million in 2015.

The Vision look is a crucial piece to boost sales, especially at dinner, Dawson said during a recent tour of a remodeled Santa Ana store on South Bristol Street.

Dinner, which represents 50 percent of El Pollo Loco sales, has the potential to grow with a more inviting look, Dawson said. Pointing to dome light fixtures, cushioned booth seating and metal and wood bistro chairs, he said, “This is much more of a place you’ll want to hang around.”

More convenient than ever

Though McDonald’s, Taco Bell and El Pollo Loco are creating leisurely experiences, make no mistake: fast food consumers demand speed, value and convenience.

To satisfy the on-demand audience, El Pollo Loco and McDonald’s recently launched delivery — one of the fastest growing trends in the industry.

Consumers make 1.7 billion delivery orders annually. Young adults are the heaviest users, representing 56 percent of foodservice delivery orders, according to market research firm The NPD Group.

In mid-June, El Pollo Loco rolled out delivery at 98 restaurants in Southern California. Diners at participating restaurants can choose delivery through the chain’s revamped app, which also offers online ordering for in-store pickup. Restaurants in Aliso Viejo, Costa Mesa, Huntington Beach, Irvine, Laguna Hills and Newport Beach are part of the initial delivery rollout.

In May, McDonald’s restaurants in Southern California were among 1,000 across the nation launching doorstep delivery through UberEats. On the national level, McDonald’s has mobile order and pay in more than 1,000 restaurants, and it will be in 20,000 restaurants by the end of this year.

Remodels are reflecting those changes. At the new McDonald’s in La Palma, there’s a special counter for Uber pick up.

“Expect to see remodels more frequently and design to facilitate more off-premise dining including takeout and delivery,” Tristano said.

Challenging times

The fast-food industry modernization effort comes as the restaurant sector faces challenging times with foot traffic and sales flatlining over past few years.

Even more grim: The industry, as a whole, has not reported a month of positive sales since February 2016, according to data by restaurant market research firm TDn2K. Nearly every segment is experiencing a dip in sales, even fast-casual chains, which have been on a hot streak for years.

Dawson said, “you have to stand out to survive.”

That’s why El Pollo Loco is willing to tweak its decor, but will never mess with its core grilled chicken menu. “We think our food separates us from the rest of the players.”

That’s good news for Leonel Barragan, 66.

He’s been a loyal crazy chicken customer since the first American restaurant opened in Los Angeles in 1980. He comes to the Santa Ana El Pollo Loco every Thursday with his mother to eat his favorite meal: a breast and wing meal.

He described the remodel as “cozy and comfy” but not critical to his visit.

“That food is the whole reason we come to the store,” he said.