A Sustainable Spin on Fast Food

Pick-Quick No. 2 Grand Opening

Pick-Quick No. 2 (Auburn, WA) is the first expansion since the original classic opened its doors in 1949.  Showcasing Dykeman’s deepened capabilities, the Pick-Quick team was comprised of not only architects, but interior and graphic designers as well. The ability to provide these comprehensive services suited our client’s brand and objectives.

Tapping the slogan Local · Natural · Sustainable: Caring for each other, Caring for the earth, One meal at a time, Pick-Quick No. 2 uses only fresh, natural and local ingredients in its offerings. It was important for this concept to transcend into the design of the building as well. Thus, the design has targeted LEED® Gold certification. Integrating the project’s sustainability goals was key to branding the concept of Pick-Quick No. 2. From the energy-efficient architecture to the design of the cups, Dykeman provided consistency to the brand on all scales.

Sustainable Messaging

Proud of the product and the building, the client chose to integrate interpretive signage into the overall brand throughout the site, highlighting relevant strategies employed to support the guiding principles.  The full experience is laden with not-so-subtle reminders. From the time one enters the site and approaches the building, one is educated about the Pervious Concrete and Fuel-Efficient Vehicle Reserved Parking.  Upon entering the building, the story continues with descriptions of the restaurant’s Water Conservation tactics as well as Composting efforts.  Additionally, the dining chairs are made from Recycled Plastic Coca-Cola bottles. The drive-thru isn’t forgotten, either. Here, passengers and drivers alike will learn about the Fresh Local Potato French Fries and Rain Garden Irrigation throughout the site. These are but a few of the sustainable characteristics of the new Pick-Quick No. 2.

In keeping with this holistic, integrated approach, the architecture and site-planning support these qualities as well. “Everything has a story” and the restaurant isn’t coy about its efforts toward improving the “fast-food” experience and our environment. A large, covered outdoor picnic area and expansive 15’-0” glass dining walls dissolve the boundary between interior and exterior space. Similarly, this transparency carries through the food prep and storage areas and provides uninhibited exposure to the fresh ingredients and production process.