Wienerschnitzel Accelerates Toward Growth with Full-Flavor Fast-Food & High-Octane Partnerships

 

Wienerschnitzel, America’s iconic hot dog brand, is pushing the pedal to the metal—literally and figuratively—by aligning itself with high-performance lifestyle brands and targeting a powerful consumer base: motorsports fans. In 2025, the chain has reignited its brand relevance and accelerated customer engagement through dynamic partnerships with Joe Gibbs Racing Motocross, Toyota Racing, 4 Wheel Parts, and Smittybilt. These collaborations connect Wienerschnitzel directly to adrenaline-charged consumers who live fast and eat fast—making it the go-to destination for Full-Flavor Fast-Food.

CEO J.R. Galardi, a millennial entrepreneur and son of Wienerschnitzel founder John Galardi, knows how to tap into emerging consumer cohorts. "Over 68% of motocross fans eat fast food more than three times a week. That’s exactly our demo—fast-paced, high-energy, flavor-forward. It’s a no-brainer to align with a lifestyle that reflects our brand,” said Galardi. With more than 330 locations across 10 states and a bold eye on expansion, Wienerschnitzel is building momentum where speed, flavor, and cultural energy converge.

Reclaiming Momentum in a Changing Marketplace

J.R. Galardi understands a core challenge facing legacy QSR brands: keeping pace with evolving consumer habits. Over the past decade, Millennials and Gen Z have increasingly gravitated toward convenience stores and grocerant-style options for Ready-2-Eat and Heat-N-Eat meals. According to The NPD Group, convenience stores now account for nearly 14% of all Millennial food and beverage stops—a jump from 7.7% in 2006. Fast-casual visits have climbed but still trail behind, reflecting price sensitivity and demand for variety.

Yet Galardi sees opportunity, not competition. “Consumers don’t want to cook. They want flavorful, familiar food with flexible options. That’s what we do best.” From Chili Cheese Dogs to Pastrami Dogs and Tastee-Freez desserts, Wienerschnitzel offers craveable comfort food—and with strategic messaging and touchpoints, it’s re-capturing attention across generations.

Revving Up Brand Relevance Through the Grocerant Lens

Foodservice Solutions® Grocerant Guru® says it best: “Customer relevance today is about contemporary touchpoints, convenience, and differentiated flavor profiles. Wienerschnitzel’s platform checks all the boxes—unique QSR menu, high-octane partnerships, and momentum in motion.”

No other QSR is as well-positioned to leverage the Mix & Match meal component bundling trend. From combo upgrades to limited-time flavor mashups and take-home value packs, Wienerschnitzel is uniquely equipped to bridge the growing gap between convenience store appeal and traditional fast-food expectations. Brands that evolve—rather than manage static menus—are the ones that win.

The Future Is Fast, Flavorful, and Flexible

The food value proposition for younger consumers today is clear: balance bold flavor, comfort, and price. Today’s guests want something that feels indulgent without requiring a culinary degree to enjoy. They’re looking for fun, fast, and familiar—with just enough flair to feel new.

Wienerschnitzel’s growth plan aligns with these drivers by:

·       Expanding through strategic franchising with new store prototypes designed for efficiency and impact.

·       Engaging new audiences with brand-right lifestyle marketing.

·       Innovating seasonal LTOs that elevate its core menu while staying true to its flavor-forward roots.

In short, Wienerschnitzel is proving that Full-Flavor Fast-Food isn’t just about speed—it’s about relevance, differentiation, and reinvigoration. And as the grocerant niche continues to blur the lines between convenience and QSR, Wienerschnitzel has the tools, team, and taste to lead the pack.

About Foodservice Solutions®
Foodservice Solutions® of Tacoma, WA, is the global leader in the Grocerant niche since 1991. We help brands identify, quantify, and qualify growth opportunities through innovative positioning strategies and customer-focused business development. Want to rev up your brand? Contact: Steve@FoodserviceSolutions.us

Insights into the Adapting Consumer Behaviors in the Food Industry

 

Steven Johnson, known as the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, is a thought leader in the food industry. He works at the intersection of competitive intelligence and successful business development. Johnson is the founder of Foodservice Solutions® and was the first to identify, quantify, and qualify the unique food sales opportunity platform now called the Grocerant niche. He also coined the term "Grocerant" and was first to be published in both Nation’s Restaurant News and Restaurant Business Magazines.

The Grocerant Guru's perspective is centered around the concept of "Grocerants", a term that combines "grocery" and "restaurants". This concept represents a niche filled with Ready-2-Eat and Heat-N-Eat fresh and fresh prepared food options, including full meals and meal components. This reflects a shift in the food industry towards more convenient, ready-to-eat options that blur the line between traditional grocery stores, restaurants, and new non-traditional fresh food retailers.

Based on these insights, the Grocerant Guru® believes in the importance of adapting to changing consumer behaviors and trends in the food industry. This includes recognizing the growing demand for convenience, quality, and variety in food options. The Grocerant Guru's perspective emphasizes the need for businesses in the food industry to innovate and evolve in order to stay competitive.

The "Grocerant" niche, has seen significant evolution since its inception in the 1990s. Here's a brief overview of its journey: 

Early 1990s: The concept of Grocerants started to make its presence known in the food industry market. Major retail chains such as Monoprix in France, IGA in the US, or Farm Boy in Canada began to increase ready-to-cook and ready-to-eat products. Some even included a dining area in their stores with table services. 

Late 2010s: The term "Grocerant" started to go mainstream. A grocerant can today essentially be any retail store that sells prepared meals, to either eat on site or take home. According to NPD Group, grocerants generated 2.4 billion new visits and over US$10 billion in sales in 2016. This was a massive shift, reflecting efforts to offer more convenience, similar to the drive-through phenomenon several decades ago, and well before the pandemic. 

Early 2020s: The data reveals that prepared foods have exploded in growth. According to one Market-force survey, more than 70% of consumers say that they've bought prepared food over a 90-day span. Grocery stores started to serve as the grab-and-go option for households, and many took advantage of their kitchens to compete with restaurants on delivery apps as well as other new entrants selling fresh prepared full meals, meal components’, and bundled beverages. 

Present Day: The term “grocerant” is not just a trendy phrase, but also now a legitimate reality in big cities, rural areas and everywhere in between. Today, grocery stores are not only serving as the grab-and-go option for households, but many are also taking advantage of their kitchens to compete with restaurants on delivery apps such as DoorDash and Caviar. 

Think about this, the Grocerant niche has evolved from a novel concept in the 1990s to a mainstream reality today, driven by changing consumer behaviors and the increasing demand for convenience and variety in food options. This evolution reflects the food industry's adaptability and innovation in response to these trends. It's an exciting space to watch as it continues to evolve and shape the future of the food industry. Is your retail food brand evolving?

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation, and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Gen Z and Millennials are Welcome at Bennigan’s

 

The welcome invitations having been sent out, now the stage is set let’s see if the hard work, customer focused, and timing are right for Bennigan’s to make a formidable come back. According to Steven Johnson enough time has elapsed that Bennigan’s comeback could very well be under way.

While Bennigan's may hold some nostalgic charm for older generations, it's important to acknowledge that the restaurant chain has faced challenges in recent years, including filing for bankruptcy in 2018. This, along with its traditional entrée weighted menu and dining experience, may not necessarily resonate with younger demographics like GenZ and Millennials who often seek.  It’s been just about long enough for both Gen Z and millennials to find it an interesting unique, inviting experience-driven concept.

However, there are some potential ways Bennigan's could adapt to better suit the preferences of these younger demographics:

1.        Modernize the menu and ambiance: Introduce healthier options, plant-based dishes, and cater to dietary restrictions. Millennials, in particular, are known for their health-conscious tendencies. Update the décor and atmosphere to create a more contemporary and inviting space.

2.        Embrace technology: Offer online ordering, delivery, and loyalty programs through user-friendly apps.

3.        Highlight social responsibility: Partner with local farms and businesses, source sustainable ingredients, and implement eco-friendly practices. Both GenZ and Millennials are concerned about environmental and social issues.

4.        Create a unique dining experience: Offer interactive events, themed nights, or live music to cater to the experience-seeking nature of these demographics.

There is no guarantee that Bennigan's would be successful in attracting GenZ and Millennials even with these changes. The restaurant industry is highly competitive, and it is crucial for any business to stay up-to-date with evolving consumer preferences and adapt accordingly. Here is what they are doing and it is a very good start. Let’s look:

Back in the day, Guests who know how to celebrate St. Paddy’s Day head to Bennigan’s to find their pot of gold! When it’s time for every leprechaun’s favorite holiday, it’s time to bring back the ever-popular Blarney Blast™ menu with creative cocktails and drink specials. This year’s specials include both new creations and returning favorites:

Emerald Isle Party Punch (new): Jim Beam Apple Bourbon, DeKuyper Sour Apple Pucker, Midori Melon Liqueur, DeKuyper Blue Curacao, and Red Bull^®.

Irish Flag (new): Paddy’s Irish Whiskey, Stolichnaya Vodka, Midori Melon Liqueur, Dekuyper Blue Curacao, Finest Call Peach Purée, Finest Call Piña Colada Mix, and Finest Call Premium Lemon Sour

Blarney Stone Kiss (new): Ole Smoky Tennessee Peach Whiskey, Paddy’s Irish Whiskey, Finest Call Premium Lime Sour, Finest Call Peach Puree, Monin Stone Fruit syrup, and Red Bull^® Yellow edition.

Tableside Irish Coffee: Our classic signature cocktails! Warm and comforting, with a distinct whiskey flavor. Made with house-brewed coffee, Paddy’s Irish Whiskey and finished with fresh lightly whipped cream and a sugar rim. Sweetened to taste.

Samuel Adams^® Boston Lager: Bold, rich and complex. The unmistakable character of this brew has become an American original.

a.       Cupcake Chardonnay: Cupcake Chardonnay is crafted with grapes from California’s esteemed Monterey County. This barrel-fermented Chardonnay achieves a rich, creamy wine with flavors of apple, lemon, vanilla and a hint of toasted almond.

b.       Foodies wearing the green will find some of their favorite dishes along with new scratch-made, Irish-inspired choices, including:

c.       Guinness^® Glazed Pub Shrimp (new): Succulent shrimp hand-dipped in our secret tempura batter recipe, fried to golden brown and tossed in our made-from-scratch Guinness^® Served with celery sticks and extra Guinness^® Glaze for dipping.

d.       Reuben Burger (new): A juicy half-pound burger layered with chopped corned beef, sauerkraut, Swiss cheese, Thousand Island dressing and served on toasted Rye bread. Served with Homestyle French fries seasoned with sea salt.

e.       Finn’s Beer Battered Fish and Chips: Tender white fish fillets hand-crafted in a delicious beer batter. Lightly fried to crispy and golden brown. Served with Homestyle French Fries, kicked-up coleslaw and jalapeno tartar sauce.

f.         Irish Cream Cheesecake: A chocolate lover’s dream! Bennigan’s famous New York Style Cheesecake, covered with house made Bailey’s Irish Cream ganache and topped with shamrock candy sprinkles.

Bennigan’s Chairman & CEO Paul Mangiamele, stated, “Our signature Blarney Blast™ menu shows our love for St. Paddy’s Day, and we love how our guests have found such a strong connection with it and our brand,” …. “With our Legendary atmosphere, chef-driven Irish food and specialty cocktails, Bennigan’s fans can celebrate the good health, fun and fortune with the ones they love at the restaurant they love!”

As always, each Bennigan’s location will feature green beer, Corned Beef and Cabbage and Beer Cheese Soup during the week of St. Patrick’s Day while supplies last. These are limited-time offers run from March 5 through April 2. Both beverage and food item prices vary by location.

Foodservice Solutions® specializes in outsourced business development. We can help you identify, quantify and qualify additional food retail segment opportunities or a new menu product segment and brand and menu integration strategy.  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

Should Restaurants Ready to Grow Launch Crowdfunding Campaigns

 

Crowdfunding is a way of raising money from a large number of people who each contribute a small amount, usually through an online platform. Crowdfunding can be used for various purposes, such as launching a new product, supporting a social cause, or expanding a business. We asked our Grocerant Guru®, Steven Johnson of Tacoma, WA based Foodservice Solutions® to explore in this article, why restaurants that are ready to grow should consider launching crowdfunding campaigns, and what are the benefits and challenges of doing so.

Benefits of Crowdfunding for Restaurants

Crowdfunding can offer several advantages for restaurants that want to grow their business, such as:

·         Access to capital: Crowdfunding can help restaurants overcome the barriers of traditional financing, such as high interest rates, strict eligibility criteria, or long approval processes. Crowdfunding can provide a faster and easier way to raise funds, especially for restaurants that have a loyal customer base, a strong online presence, or a unique value proposition.

·         Customer engagement: Crowdfunding can help restaurants build stronger relationships with their customers, by allowing them to become investors, supporters, or advocates of their business. Crowdfunding can also help restaurants gain valuable feedback, insights, and suggestions from their customers, which can help them improve their products, services, or operations.

·         Brand awareness: Crowdfunding can help restaurants increase their visibility and reach, by exposing their business to a wider audience, both online and offline. Crowdfunding can also help restaurants generate buzz, word-of-mouth, and media attention, which can boost their reputation and credibility.

·         Innovation: Crowdfunding can help restaurants test new ideas, experiment with new concepts, or launch new products, without risking too much capital or resources. Crowdfunding can also help restaurants tap into the creativity and expertise of their customers, who can offer new perspectives, solutions, or opportunities.

Challenges of Crowdfunding for Restaurants

Crowdfunding is not a magic bullet, and it also comes with some challenges and risks, such as:

·         Competition: Crowdfunding is a crowded and competitive space, with thousands of projects vying for attention and funding. Restaurants need to stand out from the crowd, by offering a compelling story, a clear goal, and a strong value proposition. Restaurants also need to market their campaign effectively, by using various channels, such as social media, email, or events, to reach and attract potential backers.

·         Commitment: Crowdfunding requires a lot of time, effort, and dedication, both before and after the campaign. Restaurants need to plan and prepare their campaign carefully, by setting a realistic budget, timeline, and rewards. Restaurants also need to manage and communicate with their backers regularly, by providing updates, answering questions, and delivering rewards. Restaurants also need to fulfill their promises, by using the funds wisely, achieving their goals, and reporting their results.

·         Regulation: Crowdfunding is subject to different laws and regulations, depending on the type, location, and scope of the campaign. Restaurants need to comply with the legal and ethical standards of crowdfunding, such as disclosing their financial information, protecting their intellectual property, and paying taxes. Restaurants also need to be aware of the potential liabilities and disputes that may arise from crowdfunding, such as fraud, breach of contract, or infringement.

Think About This:

Crowdfunding can be a viable and beneficial option for restaurants that are ready to grow their business, as it can provide them with access to capital, customer engagement, brand awareness, and innovation. However, crowdfunding also entails some challenges and risks, such as competition, commitment, and regulation, that restaurants need to consider and address. Therefore, restaurants should weigh the pros and cons of crowdfunding, and decide whether it is the right fit for their business goals, needs, and capabilities.

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation, and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Dunkin’ Exemplifies How Brands Edify Customer Relevance

 

The consumer is dynamic not static, and Dunkin’, founded in 1950, is the largest coffee and donuts brand in the United States, with more than 13,200 restaurants in nearly 40 global markets is more customer relevant today than ever according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.  

Dunkin’s Customer-focused marketing is a strategic approach that prioritizes the needs and satisfaction of customers. It revolves around creating a company culture dedicated to enhancing customer experiences and building strong relationships with them. Here are some key points about what Johnson thinks Dunkin’s customer-focused marketing is doing right:

1.       Definition: Customer-focused marketing puts the customers’ needs first. It involves actively listening to customer feedback, providing excellent customer service, and delivering personalized experiences.

2.       Importance:

o    High Standards: Customers now have higher expectations for service, especially after the challenges of the past year.

o    Sales Boost: Companies that offer preferred customer service channels and personalized experiences can drive more sales.

o    Churn Prevention: A lack of customer focus can lead to customer churn. Even one bad customer service experience can prompt customers to switch to a competitor.

3.       Examples of Customer Focus:

o    Good Customer Service: Prompt, helpful, and friendly interactions with customers.

o    Feedback Implementation: Actively using customer feedback to improve products and services.

o    Personalized Experiences: Tailoring interactions to individual preferences.

4.       Benefits of Customer-Focused Marketing:

o    Loyalty: Building loyal relationships with customers encourages repeat business.

o    Efficiency: Efficient marketing campaigns with targeted messaging keep costs down.

o    Agility: Connecting with customers when they’re ready to take action makes businesses more agile.

o    Differentiation: Offering personalized offerings sets a brand apart in the marketplace¹².

To that point, in the latest installment of a series of commercials for the Canton, Ben Affleck stars as a member of the parody band, The DunKings.

The DunKings Iced Coffee is Affleck’s go-to order, and now it is available for fans to order off the official Dunkin’ menu. The Ben Affleck beverage features classic iced coffee with notes of vanilla, combined with cream, and topped with sweet cold foam and a dusting of cinnamon sugar. The second item featured in the commercial, Munchkin skewers, are three assorted munchkins on a skewer, meant to look like the olives in a martini. Both items will be available for a limited time starting Feb. 12.

Additional menu items included in the drop that are available only on the Dunkin’ app include:

·         Everything Encore Breakfast Sandwich: Everything Bagel with sweet black pepper seasoned bacon, white cheddar cheese, and egg.

·         Hazelnut Heartthrob Iced Coffee: Hot or iced coffee blended with sweet caramel, notes of hazelnut, and whole milk.

·         Mixed Berry Beats Dunkin’ Refresher: Strawberry Dragonfruit Dunkin’ Refresher with an extra shot of raspberry flavor.

The first Dunkin’ commercials were created after images of Affleck holding an iced Dunkin’ coffee with a somber expression went viral online. Eagle-eyed viewers started compiling copies of these photos as Affleck went on his daily Dunkin’ run. Now these new commercials edified Dunkin’ with both new and old customers and even a few football fans.

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