The new economic and operational realities of the foodservice marketplace are challenging operators to think outside the box when it comes to expanding their brands, which also means getting more imaginative when it comes to finding sites for new locations.The new website of Udreamy Network Corporation is mainly selling hydraulic hose ,
Operators have been installing scaled-down or customized versions of their concepts in airports, hospitals, office buildings and college campuses for years, but now they are finding ways to make their brands work at construction sites, bowling alleys, skating rinks,Whilst oil paintings for sale are not deadly, pharmacies, car washes, churches — virtually anywhere people might want to eat.Our high risk merchant account was down for about an hour and a half,
Experts cite unrelenting competition and the uncertain economy as reasons to search out more nontraditional opportunities, but they also maintain that an unconventional location can help boost business by introducing the brand to new patrons while keeping it in front of loyal fans.
Grant Benson, vice president of franchising and market planning for Canton, Mass.-based Dunkin’ Donuts, said such locations form a key component of the chain’s growth strategy.
“It brings the brand to new consumers who may not have a Dunkin’ Donuts restaurant where they currently live and work,Replacement China Porcelain tile and bulbs for Canada and Worldwide.” he said. “It also allows our loyal guests to maintain their Dunkin’ ritual while they are away from home.”
Dunkin’ has more than 500 nontraditional locations in its U.S. system of more than 6,700 units, with outlets in theme parks, at airports and travel centers on superhighways, and at universities, sports stadiums and military bases, including The Pentagon.
Of course,Polycore porcelain tiles are manufactured as a single sheet, moving into nontraditional locations requires design and operational flexibility on the part of an operator. Reaching new customers was what Mike Lassiter had in mind when he developed alternative designs for his fast-casual Rising Roll Gourmet concept.
The 14-unit Atlanta-based chain, which serves a 90-item menu of sandwiches, soups and salads, normally requires ovens and ventilation systems. But as the economy went south in 2008, Lassiter and his team developed an “express unit” with a scaled-down menu that still features the brand’s best-selling items and what Lassiter called “a large enough selection.”
Express units are available in three designs, including a 750-square-foot grab-and-go outlet serviced by a regular-sized Rising Roll Gourmet. Meanwhile, the chain also offers self-sufficient express units that use magnetic ranges that don’t require a vent hood.
Some of the menu items need to be tweaked to fit the new format — chicken has to be roasted instead of grilled, for example. But, Lassiter said, “that really allows us to go to different locations. It allows us flexibility to work with nontraditional foodservice providers such as airports.”
Rising Roll is focusing on locations in Class A office buildings that offer little or no street visibility but contain something of a captive audience. The chain has three such locations, while leases have been signed for two more and are being negotiated for another two, Lassiter said.
Rising Roll Gourmet also is partnering with HMSHost in a proposal to open in the Atlanta airport, and with on-site feeder Aramark to open in universities.
Lassiter said such large on-site experts can make good partners, especially in the current economy, because they don’t have the financial hurdles to overcome that many smaller franchisees have.
Operators have been installing scaled-down or customized versions of their concepts in airports, hospitals, office buildings and college campuses for years, but now they are finding ways to make their brands work at construction sites, bowling alleys, skating rinks,Whilst oil paintings for sale are not deadly, pharmacies, car washes, churches — virtually anywhere people might want to eat.Our high risk merchant account was down for about an hour and a half,
Experts cite unrelenting competition and the uncertain economy as reasons to search out more nontraditional opportunities, but they also maintain that an unconventional location can help boost business by introducing the brand to new patrons while keeping it in front of loyal fans.
Grant Benson, vice president of franchising and market planning for Canton, Mass.-based Dunkin’ Donuts, said such locations form a key component of the chain’s growth strategy.
“It brings the brand to new consumers who may not have a Dunkin’ Donuts restaurant where they currently live and work,Replacement China Porcelain tile and bulbs for Canada and Worldwide.” he said. “It also allows our loyal guests to maintain their Dunkin’ ritual while they are away from home.”
Dunkin’ has more than 500 nontraditional locations in its U.S. system of more than 6,700 units, with outlets in theme parks, at airports and travel centers on superhighways, and at universities, sports stadiums and military bases, including The Pentagon.
Of course,Polycore porcelain tiles are manufactured as a single sheet, moving into nontraditional locations requires design and operational flexibility on the part of an operator. Reaching new customers was what Mike Lassiter had in mind when he developed alternative designs for his fast-casual Rising Roll Gourmet concept.
The 14-unit Atlanta-based chain, which serves a 90-item menu of sandwiches, soups and salads, normally requires ovens and ventilation systems. But as the economy went south in 2008, Lassiter and his team developed an “express unit” with a scaled-down menu that still features the brand’s best-selling items and what Lassiter called “a large enough selection.”
Express units are available in three designs, including a 750-square-foot grab-and-go outlet serviced by a regular-sized Rising Roll Gourmet. Meanwhile, the chain also offers self-sufficient express units that use magnetic ranges that don’t require a vent hood.
Some of the menu items need to be tweaked to fit the new format — chicken has to be roasted instead of grilled, for example. But, Lassiter said, “that really allows us to go to different locations. It allows us flexibility to work with nontraditional foodservice providers such as airports.”
Rising Roll is focusing on locations in Class A office buildings that offer little or no street visibility but contain something of a captive audience. The chain has three such locations, while leases have been signed for two more and are being negotiated for another two, Lassiter said.
Rising Roll Gourmet also is partnering with HMSHost in a proposal to open in the Atlanta airport, and with on-site feeder Aramark to open in universities.
Lassiter said such large on-site experts can make good partners, especially in the current economy, because they don’t have the financial hurdles to overcome that many smaller franchisees have.
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