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Push and Pantone® Unveil Smorange™: A Custom Hue for Smalls

At Smalls Sliders, innovation isn’t just a concept; it’s woven into every aspect of their business, from their unique modular layout to their vibrant new brand color. The Atlanta-based quick-service restaurant, known for its groundbreaking approach in the burger industry, has teamed up with the Pantone Color Institute and creative agency Push to introduce a dynamic new shade: “Smorange™.”

This new color is more than just a visual delight; it’s a statement. “Smorange is a vibrant tribute to the spirit of our innovative brand that’s shaking up the big burger industry,” says the company. The journey to creating this custom color began with an existing Pantone shade, which was meticulously adjusted for density to achieve a brighter, more distinct variation.

Maria Rivera, CEO of Smalls Sliders, emphasizes the significance of this collaborative effort: “Crafting Smorange in partnership with the Pantone Color Institute and Push was a pivotal moment in our journey as we navigate our trajectory of explosive growth. Smorange isn’t just our color. It’s our energy, attitude, and essence—bright, vibrant, and a little in your face.”

In 2019, Smalls Sliders opened its first Smorange-colored “can,” a term they affectionately use for their modular shipping container model. The concept was launched by Brandon Landry, creator of Walk-On’s Sports Bistreaux, in Baton Rouge, LA. The focused menu features cheeseburger sliders, waffle fries, shakes, and fountain drinks, all served from a compact space that covers about 800 square feet.

The color’s introduction marks an important chapter in the brand’s story, reflecting its commitment to creativity and its bold, forward-thinking ethos. The Pantone Color Institute, headquartered in Carlstadt, NJ, along with the strategic insight of Push, worked closely with Smalls Sliders to achieve a color that perfectly captures the essence of the brand. Their role in standardizing and consulting for colors helps ensure that “Smorange” will be recognized and remembered as a signature of the Smalls Slider brand.

To read more about how Smalls Sliders is innovating within the fast-food industry and their exciting partnership with Pantone and Push, click here:

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With the pandemic forcing restaurants into a new way of operating, many had to implement changes that they might not have foreseen. But, as Datassential notes, “at their core, most problems consumers identified [during COVID-19] weren’t stemming from new needs.” As a result, many of these new choices or ways of working could benefit customers and restaurant operations in the long run. So here are three changes we predict are here to stay:

More Technology and Innovation

To implement contactless interactions and make it easier for customers to place takeout and to-go orders, many restaurants have upped their technology game, installing self-order kiosks and contactless payment systems. Many have also launched electronic menus, online ordering capabilities, more robust mobile sites and user-friendly apps.

While this may have been an unwelcome or unforeseen cost initially, by investing in technology now, restaurants will be better set up for success going forward as customers become increasingly used to the convenience it provides. Of course, there’s no substitute for personal interaction, but if used correctly, technology can amplify great service, especially during this time.

Increased Flexibility & Convenience

Certain measures restaurants have had to put in place because of the pandemic have resulted in customers getting used to some flexibility that they will likely look for going forward. These conveniences that could stick around post-pandemic include direct delivery, easier pick-up procedures, reduced wait times thanks to a simplified menu and technology that gives customers more control over their in-restaurant experience.

Transparency in Hygiene & Sanitation

people wearing protective masks and gloves

Most of us are aware of cleanliness and safety procedures more than ever, and we don’t foresee that mindset going away anytime soon. Even after COVID-19 subsides, customers are likely to carry with them a heightened awareness of these precautions, and they’ll turn to restaurants that they know prioritize their guests’ health. Restaurants that are more transparent about how they prepare food and the steps they’re taking to keep everyone safe will benefit in the long run.

These are just a few of the changes that have the potential to become the new status quo between restaurants and customers. And as restaurants continue to innovate, we expect to see even more new ways of working that will delight customers and benefit restaurants’ bottom lines.