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Pizza Hut's China business is reaping the benefits of an expanded breakfast daypart, and plans to test liquor sales.
In episode #025 of the Social Restaurant Podcast, I talk with Kelly Roddy, CEO of Schlotzsky's Deli, an international franchise of more than 3,500 locations owned and operated by FOCUS Brands, Inc. Kelly brings an interesting and comprehensive paradigm on...
Many of the company's units are 17 years old and are inconsistent with the branding efforts in the past five years.
The new formats include pizza by the slice, digital menu boards, deck ovens and open seating.
If employees at the restaurant level are not trained around your designed catering culture, that culture will cease to exist and your catering program will fail.
The fast casual segment experienced a 9 percent growth in visits in 2013, led in part by top-your-own pizza concepts.
Restaurateurs need to be open to modifications of their original ideas.
Chicken will also be a major focus in the U.S., as the company advertises WingStreet for the first time.
Your Pie's brick oven is the focal point of each restaurant, and cooks pizzas and Panini bread in 7 to 10 minutes.
The new concept focuses on top-your-own, 'better-for-you' pizza, but with a fraction of the retail space.
Fresh Brothers chose King's Hawaiian bread for its sliders to put a bigger focus on the brand's signature meatballs.
Oversaturation of concepts poses a threat from real estate to market share.
Pizza Hut China plans leverage the brand's momentum to grow its Casual and Home Services businesses.
James Markham doesn't predict a fast casual pizza bubble, but expects many concepts to struggle operationally in the long term.
Founder says 'Better before Cheaper,' and 'Revenue before Cost' is the key to longterm success.
Attendees will have the opportunity to grill industry leaders on what it takes to run a successful fast casual restaurant.
The top restaurant brand this year is Patxi's Pizza, No. 1215 overall and 24th in the food and beverage category.
There is a big difference in running restaurants and being a franchisor, Andrew says; you have to be able to teach both how to do it, and why.
Same-store sales down 2 percent in U.S. business, but China's casual dining business is still growing strong.
Drew French hopes to take his 18-unit fast casual pizza concept national brand in the next two to five years and global within 10 years.
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