Boston Market if you Can’t Sell it Give it Away

 

Once the leader in grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food is such a disappointment to Steven Johnson Grocerant Guru® and the team at Tacoma, WA based Foodservice Solutions® we have written about it time and time again:

https://grocerants.blogspot.com/2016/11/eating-in-or-eating-out-boston-market.html

https://grocerants.blogspot.com/2018/09/is-boston-market-still-struggling.html

https://www.linkedin.com/pulse/grocerant-grocerants-consumers-migrating-too-steven-johnson/

https://www.pinterest.com/pin/847943436060679938/

https://grocerants.blogspot.com/2022/11/boston-market-20-years-late-but-welcome.html

 

The fact is Boston Market lost its way when it lost Scott Beck.  While many placed the blame for over development and financing problems on Scott, he was focused on the customers wants and needs.  Ever since Scott’s departure the top focus at Boston Market was on investors not the customers in the minds-eye of Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. 

Now it seems one could say they have more lawsuits than successful franchisees.  So, if you can’t sell new franchisee units to fuel growth, in still the hottest sector of retail foodservice the grocerant niche focused on Ready-2-Eat and Heat-N-Eat fresh prepared food you should just close the doors.  That just might be the next thing to happen.  If it does, its time that someone pick-up the scraps and bring in the team from Foodservice Solutions® to edify the brand message with consumers desires for fresh food fast.

Now in case you have not heard about the announcement of the buy-in-free “owner-operator profit center program” is the struggling brand’s first company announcement in 18 months. Dubbed “Boston Market Connect,” Here is what NRN wrote about it:

“The company differentiates this program from a typical franchising structure by allowing entrepreneurs to own and operate a Boston Market without any franchise fees. The company encourages interested parties to fill out a form that asks them their basic contact information, restaurant experience, interest in owning a Boston Market, and when they’d want to get started.

"The Boston Market name stands for itself and it is well known throughout the country," Boston Market parent company Rohan Group’s leader Jay Pandya said in a statement, adding that the company is specifically looking to expand in non-traditional real estate, like inside gas stations and delis. "Now, with everyone's support we will be able to provide our famous rotisserie chicken and delicious, homemade sides and family meals to everyone. We encourage anyone with a location and a desire to add Boston Market virtually to reach out and partner with us."

This announcement could be Pandya’s attempt to bring the company back from the brink of bankruptcy, and the buy-in-free structure is likely an incentive to encourage franchisees with little experience to give the struggling business a chance, starting in smaller locations, like inside delis and gas stations. Pandya himself declared personal bankruptcy last month, citing $10-$50 million in liabilities, and the same amount in assets. According to NRN sister publication, Restaurant Business, his bankruptcy request was recently dismissed because he had not provided insurance information on two properties he owned and was not responding to repeated requests for more information over the course of two weeks.

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According to a couple of former Boston Market corporate employees, this new program is ploy to try to get more money out of people, and that currently, the corporate offices remain empty:

"At this point it's just a way for him to scam someone," Gina Busby, former area director of operations for Boston Market said. "He owes millions to employees in unpaid wages, me included. He didn't report wages earned so people can't get unemployment. He fraudulently report supervisors as 1099 employees. He hasn't paid expenses owed. More lawsuits and class actions are coming his way."

The owner-operator profit center program is not the only news Boston Market announced this week. In the same press release, the company stated that it would start rolling out a new menu item from a different country around the world every six weeks, starting with chicken tikka and biryani: both comfort food staples from Pandya’s native India. But this new menu initiative faces multiple roadblocks; several of Boston Market’s food suppliers are engaged in lawsuits against the company, with US Foods’ $11.3 million lawsuit likely being the most high-profile case. Over the summer, NRN spoke with current and former store employees, who stated that they had to source basic menu ingredients from local grocery stores because their supplier contracts had run out.”

Any brand that places the customer second, third, or fourth when focusing on growth is going to struggle.  

Looking for success clues of your own? Foodservice Solutions® specializes in outsourced food marketing and business development ideations. We can help you identify, quantify and qualify additional food retail segment opportunities, technology, or a new menu product segment.  Foodservice Solutions® of Tacoma WA is the global leader in the Grocerant niche visit us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Bojangles Customer Focused Relevance Will Drive Success

 

Success does leave clues and Bojangles has collected many clues by listening to its customers and giving them what they want.  That according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® is a success clue we should all pay attention too.

Consider this for example, Brooks Speirs has been in the franchise sales business for 21 years. What’s helped him most in that time is stopping and listening to understand what multi-unit operators of other brands are looking for—regardless of what he’s trying to sell.

Currently Speirs, is trying to pitch Bojangles restaurants as the new vice president of franchise sales. He’s been in the role for only a few months, but it’s clear to Speirs that the chain checks key boxes for sophisticated investors. No. 1 is whether the restaurant’s food segment is prepared to grow. Chicken, particularly boneless chicken, is one of the fastest-rising cuisines in the world, Speirs says. No. 2 is the ability to perform in multiple dayparts. Bojangles has three, including an all-day breakfast platform that mixes 37 percent, a feat that’s unheard of by many in its peer set. A third factor is the number of company-owned locations. In other words, how much skin does the chain have in the game? Bojangles has more than 250 corporate units, giving it an in-depth understanding of what operators go through each day.

One last point, arguably the most important one, is whitespace. It’s a question Bojangles has been working to solve for years now, and progress is ramping up. The chain is primarily clustered in a handful of Southeastern states, but the brand has recently signed significant development deals in Las Vegas and Columbus, Ohio. Between the start of 2020 and 2023, Bojangles opened a net of 42 stores.

Speirs continued, “The biggest thing that really attracted me to Bojangles is obviously, we are a brand with a lot of history,”…. “We’ve been around for a long time, 800-plus locations very much in the right segment of chicken. I mean, chicken is the fastest-growing protein in the world. So, I knew we were looking at a segment that was very much what operators of other brands were looking at in regards to chicken.”

Relevance begins at Bojangles’ with a strategy that starts with an adjustment to the menu. The chain understands that it’s a leader in breakfast, handmade biscuits, and teas, but as the company ventured west, it recognized changes in the market. Younger consumers aren’t eating bone-in chicken like they used to. That continues to decline while boneless products keep soaring. In response, Bojangles has started to lean into hand-breaded chicken tenders and a signature chicken sandwich item.

The concept didn’t stop there either. It also added a new Bo-Berry Biscuit, milkshakes, lemonade, and teas.

“Every company in the world wants to figure out a way to attract younger customers,” Speirs says. “So, we obviously knew that we needed to do it with some new menu innovation. So, I think we hit the menu perfectly with continuing the great breakfast success, the three dayparts, and then ultimately going into a fantastic tasting tender and new chicken sandwich. So we feel very excited that we have the menu that the consumer, especially that younger consumer, wants as we start expanding into newer markets.”

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Bojangles “put its money where its mouth is” by opening three corporate units in Dallas featuring these changes. Additionally, the brand received approval from its largest franchisee, which owns around 120 locations. The operator opened a new location in Columbus, and consumers’ reactions to the menu exceeded expectations. He debuted another store to close out the year.

The chain combined its updated menu with a Genesis Prototype that comes with a streamlined kitchen and a biscuit station where customers can see the breakfast items being made right by where they order.

“Staffing is still tough. It’s getting better, but it’s still tough out there,” Speirs says. “So, part of that was, again, that streamlined kitchen where we don’t need as many employees. And we can kind of walk the sandwich from brining and then we hand bread it and then we fry it and a lot of it was a streamlined kitchen to make it easier, not only for our guests to get food quicker, but easier for our employees to have a more efficient workspace and workstation to get the food out to the customer in a quick and efficient manner.”

Overall, the upgraded menu and store design have been used in about a dozen restaurants across Texas, Florida, Tennessee, Arkansas, Louisiana, and Ohio. The restaurants came online with some of the highest-grossing grand openings in company history, Speirs says. According to the franchise sales executive, the biggest learning has been the “consumer was right, and we just followed them,” in regard to the menu and prototype switches. One unit in Sanford, Florida, is a 3,800-square-foot box that seats about 40 people. It also has a dual-lane drive-thru outside with digital menu boards, a viewable biscuit station next to the counter, and a modern, ergonomic kitchen that improves workflow and incorporates fresh equipment like induction cooktops, daypart-specific holding zones called “The Power Line,” and an Electrolux Thawing Cabinet.

More of these restaurants are on the way. Another franchisee inked a multi-unit development agreement to bring 20 new restaurants to Las Vegas. Bojangles also signed on for stores within 10 TravelCenters of America across Western markets. It completed an agreement to break into the Chicago market as well.

“Everyone always says, ‘Well, have you guys thought about doing soft grand openings so you don’t have so many people?’” Speirs says. “Well, we do soft grand openings. But when you have a building that’s sitting there with a sign, there’s really nothing you can do about it. So that’s the other exciting thing is we haven’t done a lot of marketing on these stores. The building itself has done it. The reviews from consumers have done it. So I think that’s really been a win for everybody involved in the project.”

Speirs is part of a changing Bojangles C-suite. He reports to chief development officer Jim Cannon, who joined the company in June after previous stops at Inspire Brands, Popeyes, and Jack in the Box. The chicken concept also added Tom Boland as CMO and onboarded Julia Stewart, previous CEO of Applebee’s and IHOP, to its board of directors.

“We have a very, very dynamic leadership team with a lot of experience at some of the biggest brands in the world,” Speirs says. So, it’s a combination of a brand that has been around, has a cult following, is on point in regards to the chicken segment, and then a very, very strong leadership team that is being very innovative, especially as we start growing into new markets.

Success does leave clues. One clue that time and time again continues to resurface is “the consumer is dynamic not static”.  Regular readers of this blog know that is the common refrain of Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  Our Grocerant Guru® can help your company edify your brand with relevance.  Call 253-759-7869 for more information. 

Everytable Expands the Halo of ‘Better-4-You’ into Industry Disruption

 

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.

Even further, Everytable is growing its more than 100 unmanned Smart Fridges in sites like hospitals or schools with fresh food offerings. The company has partnered with city agencies to feed seniors and folks in temporary housing programs. And Everytable is planning to expand catering in 2022, offering large-format meals for business meetings or events.

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.

Christine Hasircoglu, stated, “When you look at women and minorities in our industry, it’s oversaturated at the frontline hourly work level. But as you ascend the ranks, their representation decreases”. “So, when you get to the executive level, the percentage of minorities and women in those roles is low. My big idea is to level up the next generation of hospitality leadership and talent in our industry with the goal of redistributing power and wealth by creating pathways to ownership and pathways to leadership.”

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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Fluellen, stated, “It’s not easy to bring something to life that you see and no one else sees, but I like to be in those situations”. “Three or four years from now, we will have franchisees who not only are successful in their one store, but may have multiple stores, are able to have economic mobility and create wealth for their families, and are able to have a dream of buying a house or investing money and having money saved. That’s when I feel like I’ll be successful.”

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.

Dunkin’ Munchkins and Pumpkin Fall Favorites

 

Back to work or back to school, Dunkin has your fall favorites and they are ready for you today.  With school starting, college students returning, and parents heading back to work a couple of days a week Dunkin’ is extending its brand invitation to everyone getting ready for fall according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Dunkin’ is turning up the pumpkin heat earlier than ever with its new fall menu, beginning today (Aug. 18) Pumpkin picking season is giving Dunkin’ fans the chance to pick from the brand’s latest lineup, with an iconic pumpkin pair, new Pumpkin Cream Cold Brew and Pumpkin Spice Signature Latte, as well as classic Pumpkin Flavored Coffees, Donut, Muffin and Munchkins Donut Hole Treats.

Now through Sept. 14, customers can enjoy a medium Pumpkin Cream Cold Brew or a medium Pumpkin Spice Signature Latte for $3, while supplies last. That is a special price and a customer favorite and sure to drive both trial but adoption according to Johnson.

Not to worry, Dunkin’ has apple lovers covered, too, with the new Apple Cranberry Dunkin’ Refreshers, new Apple Cranberry Dunkin’ Coconut Refreshers, and an Apple Cider Donut, also available beginning Aug. 18. The team at Foodservice Solutions® knows that limited time seasonal offers are a very relevant to edify your customer base while garnering trial from new consumers.

O’ no they are not done yet, lastly, Dunkin’ is introducing a new 100% Guatemalan Coffee. The newest hot coffee in the brand’s Limited Batch Series, 100% Guatemalan is smooth and rich with chocolate notes. This single-origin coffee has less acidity and sharpness than other roasts, making it approachable and easy to drink. Beginning Sept. 15 through Oct. 12, 10 cents of every cup of 100% Guatemalan Coffee sold at Dunkin’ restaurants will benefit One Tree Planted, to support reforestation efforts in Guatemala.

Dunkin’s autumn line-up includes:

·         Pumpkin Cream Cold Brew

·         Pumpkin Spice Signature Latte

·         Apple Cranberry Dunkin’ Refresher

·         Apple Cranberry Dunkin’ Coconut Refresher

·         100% Guatemalan Coffee

·         Pumpkin Flavored Coffees – hot or iced coffee, Chai Latte, Cold Brew, espresso drinks, frozen coffee and frozen chocolate

·         Pumpkin Donut, Munchkin Donut Hole Treats and Muffin

·         Apple Cider Donut

Note: All of these Dunkin’ menu items will be available for a limited time at participating Dunkin’ restaurants nationwide.

Foodservice Solutions® team is here to help you drive top line sales and bottom-line profits. Are you looking a customer ahead? Visit GrocerantGuru.com for more information or contact: Steve@FoodserviceSolutions.us Remember success does leave clues and we just may the clue you need to propel your continued success.

DalMoros Fresh Pasta To Go New Points of Distribution equal Continued Success

 

There is no doubt that DalMoros Fresh Pasta To Go taste great, has good service, and a menu full of flavor, texture, and pizzazz to garner new customer from age 3 to 103 according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Regular readers of this blog are familiar with DalMoros new U.S. location.  They also understand that underlining DalMoros global success is its ability to adapt with evolving customer need sets around the world. 

To that end, following their hugely successful grand opening, DalMoros Fresh Pasta To Go is giving residents and visitors of ‘The Burg’ even more ways to devour their delicious fresh pasta and homemade sauces that everyone has been raving about. 

Beginning August 10, DalMoros will be available through third-party delivery services Uber Eats and DoorDash, while also adding beer and wine to their menu.  Starting mid-August, DalMoros St. Pete will launch online ordering via www.dalmoros.us and a mobile app where customers can place orders for pick up and join a loyalty program providing perks to its most frequent customers.  The free app is available for download in the App Store (Apple), on Google Play (Android) and at www.dalmoros.us.  DalMoros will also begin introducing new sauces starting in September. 

DalMoros St. Pete franchisee David Caruso, stated, “We have been blown away by the huge response since our grand opening,” …  “We knew we had a revolutionary concept on our hands when first introduced to DalMoros in Venice, Italy, and to finally open here in the US and see such a positive response - tenfold - is beyond our wildest dreams.” 

Caruso continued, “We are happy to provide even more convenience for customers to devour our fresh and delicious pasta meals now through third-party delivery and soon online ordering and our new mobile app, while of course continuing to have the option to come by our restaurant and enjoy everything that DalMoros has to offer.”

Get this, the 938 square foot to-go restaurant houses a wide variety of made from scratch fresh pastas, homemade sauces, delicious toppings and tiramisu ready within minutes and served in to-go boxes.  DalMoros was founded in Venice, Italy in 2012 by Gabriele Dal Moro.  DalMoros St. Pete team plans to open more DalMoros throughout Southwest Florida and eventually the rest of the United States.  Currently, DalMoros locations include Italy, Canada, Spain and St. Petersburg.  Future international openings are set for Singapore, Barcelona and Mexico.

How is your brand evolving with consumers? With beer, Wine, or delivery? 

For international corporate presentations, regional chain presentations, educational forums, or keynotes contact: Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  His extensive experience as a multi-unit restaurant operator, consultant, brand / product positioning expert, and public speaking will leave success clues for all. For more information visit GrocerantGuru.com, FoodserviceSolutions.US or call 1-253-759-7869

Virtual Restaurants Can Drive Chain Growth with Profitability

The chain restaurant business model is evolving.  Last week we saw two legacy restaurant chains that practice brand protectionism file for bankruptcy, The Halal Guy’s has developed a plan for profitability leveraging technology, food marketing, and operational efficiencies that most legacy chains have not according to Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

The Halal Guys currently operates four carts and 95 restaurants, with 400 more locations in the pipeline. Here is what is important they are expanding their portfolio of delivery-only virtual /restaurants /kitchens to meet growing customer demand and enhance its delivery, pickup and group ordering options.

The model explained; The Halal Guys identified cloud kitchens as a cost-effective way for its franchisees to capitalize on the growing trend of online food delivery, a category expected to exceed $200 billion by 2025. Working closely with its franchise management partner Fransmart, The Halal Guys is continuously evaluating territories to determine locations where a cloud kitchen could be successful.

Dan Rowe, CEO of Fransmart stated “The Halal Guys has an incredible reputation, and its franchisees are always eager to expand into new markets,”… “But no two territories are exactly the same, and it’s important to grow in a way that’s strategic and profitable. The small footprint and flexibility of cloud kitchens enables franchisees to unlock opportunities in desirable markets, while avoiding typical barriers like high rent or infrastructure costs.”

The Halal Guys has partnered with Fransmart, as their exclusive franchise development partner to grow the brand.  Who are you partnering with?  Is that partnership driving new electricity into you brand? 

Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply chain and includes such things as fresh foods, Online ordering, delivery, plant based foods,  sampling, toy’s, beer, developing brands, unique urban clothing, grocerant positioning, fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.

All food and beverage retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food and beverages that are portable, fresh, with differentiation that is familiar not different.  Does your retail path forward look more like yesterday than tomorrow?   

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 www.FoodserviceSolutions.us 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.