Newk's Eatery is where Ready-2-Eat and Heat-N-Eat fresh prepared food is ready when you are. With an uncanny ability to understand it customers the 93 unit fast-casual chain features an extensive grab-and-go selection of sandwiches, salads and bulk packs of its signature chicken salad and Southern-style pimento cheese that provides a level of customer relevance that will drive incremental growth according to our Grocerant Guru®.
All Newk’s locations have a separate grab-and-go counter with a design that "is cohesive with the rest of the restaurant," says Rachael Myrick, building and design project manager for Newk's. "It's part of the design rather than being an island out there by itself."
Recently Newk's repositioned the grab-and-go counter nearer to the front door, even establishing a separate entrance strictly for grab-and-go customers. Myrick went on to say "When we go into newer markets, our guests aren't familiar with our grab-and-go concept, so we want them to be able to know about it when they come through the front doors. Eventually, they learn that we've got a separate entrance where you truly can grab-and-go."
The separate entrance helps alleviate customer confusion, increases speed of service, and drives incremental sales as grocerant niche customers seeking quality Ready-2-Eat and Heat-N-Eat fresh prepared food migrate from competitors to Newk’s according to Foodservice Solutions® team. Kevin Anderson, Newk's vice president of company operations stated "since we really do focus on our dine-in business”.
Today system wide Grab and Go accounts for about 6 percent of Newk’s total sales that are all incremental to and help drive top line volume and bottom line profits. The grab-and-go doesn't have a significant impact on labor costs at Newk's. Anderson calls it "cost-neutral," because the grab-and-go counter can also handle call-in orders. "In some restaurants, it actually helps labor because we do so much [volume] out of those coolers," Anderson went on to say.
Success does leave clues Newk’s was founded in 2004 by Don Newcomb, Debra Bryson and Chris Newcomb. The same team had previously created and launched the McAlister’s Deli concept. Evolving within retail foodservice with success is what this leadership team can do. Ready-2-Eat and Heat-N-Eat grocerant niche food is driving success today.
Do you understand how to drive top line growth and bottom line profits within the Grocerant Niche? Looking for Outside Eye’s for help? Call Foodservice Solutions® at 253-759-7869 or visit our website at: www.FoodserviceSolutions.us or Email our Global Grocerant Expert at Steve@FoodserviceSolutions.us