Five Guys opens Las Vegas flagship with full bar and breakfast

Five Guys opened a new flagship restaurant on the Las Vegas Strip on Jan. 16, 2026, rolling out features the chain has not previously offered at scale. The 10,000-square-foot unit in the Grand Canal Shoppes at The Venetian includes the brand’s first full walk-up bar serving beer, wine, frozen cocktails and specialty boozy milkshakes, and it is the first location to offer all-day breakfast sandwiches. Company leaders are treating the restaurant as a test bed for ideas that could be copied to other high-volume, destination sites.

The location also includes visible operational features designed for both theater and efficiency: a glass-walled potato prep station and a dedicated specialty milkshake station. Those stations, along with the bar, will change how the chain staffs front-of-house and back-of-house roles. The expanded beverage program brings higher-margin items into the mix, a common strategy to boost sales per cover in tourist markets, while the all-day breakfast offering extends peak periods and shifts typical daypart rhythms.

For hourly workers and managers, the new format introduces new roles and training demands. Front-of-house teams will likely include bartenders or cocktail specialists in addition to cashiers and expeditors. Staff must be trained in cocktail preparation, frozen drink service and responsible alcohol service, and operators may require additional licensing or certification depending on local rules. Back-of-house prep will need crew familiar with continuous potato production and morning sandwich assembly that now runs throughout the day. Shift scheduling will need to account for overlapping dayparts and peak times on the Strip that differ from suburban or mall locations.

Managers will face new hiring and rostering challenges as they balance experienced mixologists or bartenders with classic burger-joint crew. Cross-training will be more important to cover sudden rushes of tourists and late-night service. The visible prep stations also put an emphasis on speed and consistency, increasing the need for clear standard operating procedures and real-time performance coaching.

For workers, the concept offers both opportunity and complexity. New front-of-house positions can create career pathways beyond register and fry station roles, but they also carry higher skill expectations and, in some markets, added compliance responsibilities tied to alcohol service. For restaurants, the gamble is that premium beverages and all-day offerings will raise average checks enough to justify larger footprints, additional staff and the training investment.

If the Las Vegas flagship succeeds, Five Guys could expand elements of the concept to other high-traffic locations. For crew and managers, that would mean preparing now for a broader skill set, different scheduling models and more opportunities behind the bar as the chain shakes up its traditional hamburger service.