Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® was one of the very first food industry insiders to write about, talk about and commend the team at Everytable for their food offering and company focus. Back in the day, Everytable (2015) concept focus was to bring healthful grab-and-go food to lower-income neighborhoods at an accessible price that has now grown into an omnichannel fresh prepared food business with big plans for expansion, and they did a good job of that.
Today, Everytable has 13 retail outlets offering grab-and-go meals in Los Angeles. So, get this, in 2022, that number will grow to 60, expanding throughout Southern California and moving to New York City for the first time. The concept also has a booming e-commerce business offering meals for delivery, as well as a subscription service. Technology matters and Everytable will be adding a new app will launch this year for ease of ordering and cashless payment in stores.
Success does leave clues and it now looks as if, 2022 will be the year the first group of franchisees graduate from Everytable University and take ownership of their own stores after going through a rigorous training program that includes coursework on leadership — from financial management to dealing with the loneliness that can come with being an entrepreneur.
A different business model at Everytable is sure to garner industry attention; as those approved will, be able to open units with no up-front costs removing what is often an insurmountable hurdle. Traditional franchising can require operators to bring as much as $2 million upfront.
That’s right no up-front cost, at the center of this franchising initiative, which today has six franchisee candidates, is Christine Hasircoglu, Everytable’s senior vice president of store operations, who has been with the company for almost five years since Everytable was a team of five.
This model may not be for you, but it just might be for a lot of other new companies that are looking for quality people and want to grow according to Johnson. Now, Hasircoglu’s challenge is not only building a vertically integrated food production, and delivery system that makes healthful food available at a price lower than fast food, but also working to put ownership and leadership of that system in the hands of women and minorities.
It gets even more interesting, when you consider that working with Hasircoglu is Bryce Fluellen, executive director of social equity franchises, who joined Everytable in September 2020. Previously a regional director for Starbucks who later worked with Magic Johnson Enterprises’ restaurant operations (Starbucks and TGI Fridays), Fluellen cofounded a catering business and worked with the American Heart Association on community education before joining Everytable.
Fluellen believes the Everytable model can transform franchising the same way it intends to disrupt the food system.
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Are you looking for a new partnership to drive sales? Are you ready for some fresh ideations? Do your food marketing tactics look more like yesterday that tomorrow? Visit GrocerantGuru.com for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may have the clue you need to propel your continued success.