Crain's Detroit Business’ Post

Whether it is completing overhauling design to accommodate an increase in digital ordering or something smaller like a double-sided grill, big brands continue to look for any type of competitive advantage! One prominent name that stands out that is making these changes is The Wendy's Company As of this week, Wendy’s is fully leaning into restaurant design to stand out among competition. Their new kitchens have distinct features including self-order kiosks, parking and shelving for mobile pickups, and dedicated delivery windows. Check out the article by Branded Hospitality Ventures's Noah Stern in the comments to see how these changes affect profitability!Hospitality Headline Jimmy Frischling Julia Suchocki #technology #finance #restaurants #investing

📣 Shout out to our customer Frisch's Restaurants, Inc. for innovating with Franklin Junction to maximize production across their locations using AI-powered host x ghost kitchen matching. Franklin Junction matches brands looking to go ghost with host kitchens, considering factors like kitchen equipment, supply chain, and ingredients. This compelling use of technology pairs host kitchens with compatible brands, like Frisch’s, allowing them to earn more at opportune restaurant locations. Franklin Junction CEO Rishi N. states “In our case, neither the brand nor the Host kitchen is spending a single dollar of capital expense…We’re using all existing assets, and we’re just repurposing them for more revenue.” highlighting mutually beneficial, capital-free growth for all partners. Learn more about the innovative approach in Nancy Luna’s article for Food On Demand: https://lnkd.in/e9ehai-E

Drum roll, please...The new Save-On-Foods at PINE CENTRE MALL is open! Our team played a part in designing the storefront, and we are overjoyed about how it turned out. Having a grocery store in this area is a game-changer for our community. Have you visited yet? You might spot us in the bakery section, enjoying a treat or two... or three. 🍰😉 #princegeorgebc #civilengineering #structuralengineering

Old School Burger Joint: Hamburger Hamlet was the bomb- old school Rat Pack / Celeb feel, aspiring entertainers on work staff making it more fun, great place for the fam, or a date. Sunset and Westwood were my go to's. New School Burger Joint: Shake Shack, the fastest growing fast casual burger joint, decent burger, ok modern vibe, no wait staff, and now in some locations no counter staff, only kiosks. So no human interaction. So you go there to eat. That's it. Now, from a profitability standpoint, Hamburger Hamlet is long gone, while $SHAK is publicly traded on the NYSE trading over $100 per share. Times change, there is no going back to the past, we can only move forward. We know the restaurant industry is moving toward automation and all the reasons why. And we see it in every industry. But before we get rid of everything, and evolve into a non contact species, there are those of us who still want to live and enjoy life, interact and more. Which is why, at least in these next years, it is my opinion that businesses that can integrate optimal technology with true, real human interaction, will thrive. At the least, it's how I want to live my life. Stony Hill Advisors, Inc. is about face to face, boots on the ground, human interaction. And yes we are using, developing, partnering with, and looking to acquire any tech we can to help us be better for both our own use and our clients.

Great Seafood Restaurant For Sale In Jefferson Parish The owners have reduced the price to $99,000! The real estate is for sale or lease. The business is for sale with all equipment, inventory, recipes, and customer lists. It currently has sales of ~$900,000 with very limited hours even though customer demand is higher. The owner is selling due to a death in the family and is currently working only thirty hours a week as the manager. They would prefer to sell the restaurant's equipment and rent the space to an experienced operator, but they will consider a complete sale of the property with the business. It is an ideal acquisition for a current restaurant owner looking to acquire a new location with an already solid customer base. The owner is flexible on terms so that an experienced operator could get into business without much money. It would also be a good fit for a seafood wholesale operation that would like to sell their products directly to the end consumers. This strategy would allow a buyer to increase profitability immediately, and extended hours could increase it even further. There is a large processing area and plenty of freezer and cooler space for inventory. This business boasts a turnkey space of over 6,500 square feet with a total lot size of ~16,500 square feet or 0.38 acres. The beautifully built-out dining room and kitchen with hood system comprise more than ~6,250 square feet. The seafood processing area, large office suite, and private event space with bar and separate restroom are an additional ~2,250 square feet. The building has a large parking lot and plenty of street parking. The owner will consider lease terms on a case-by-case basis. The Real Estate was recently appraised for ~$1,000,000 and has been captured with a Matterport Virtual Reality 3-D scan. The VR scan is available to fully disclosed buyers for review as well as a 30 page Confidential Information Memorandum (CIM). The property qualifies for bank financing. The right buyer could put as little as 10% down and potentially earn their down payment back quickly! The owner will entertain all reasonable offers. Come visit this beautiful restaurant, taste the incredible food, and take advantage of this unique opportunity to own a successful restaurant! Agent Joel Duran, CM&AA, CM&AP, CEPA, CAIM, CMSBB, is licensed through Duran Advisors, sponsoring broker is John Sanderford. Please contact Joel directly for more information at (504) 321-0196. #Duranadvisors #businessbrokerage #businessforsale #jeffersonparish #seafood #louisiana #restaurant #businessbroker

If you grew up with a Boston Pizza International Inc. in your town—which, given its 60-year tenure in Canada, you probably did — you might remember its distinctive roof and familiar menu of pizzas and pastas, reported Report On Business (ROB) Magazine. "For most of its history, the casual dining chain followed a reliable blueprint for its locations — a sprawling, 6,400 square foot standalone restaurant, purpose-built from the ground up and complete with a large dining room and sports bar. But in an attempt to expand into underserved markets amid rising construction costs, the chain has reevaluated its longtime building strategy. It turns out that even a time-honoured classic has to move with the times." "Over the past six years, Boston Pizza has made two major adjustments to the way it builds restaurants. First, it’s shifted towards a 25% smaller footprint that reduces non-revenue-generating space while maintaining the seat count at around 240. There’s still plenty of room for its four major revenue streams—the dining room, sports bar, three-season patio, and takeout and delivery—but with the perk of significant savings in capital and operating expenses. “Reducing the space not only means that it costs us less to build, but costs less in rent on an ongoing basis,” says Boston Pizza president Jordan Holm. “It’s more efficient for us and the franchisee.” "But in a more radical shift for a brand that made its name on purpose-built spaces with a cookie-cutter formula, Boston Pizza is now experimenting with retrofitting existing restaurants. “We used to really value being the first brand to exist in a physical structure, since it gives us so much more control,” says Holm. But creating from scratch isn’t realistic in every market. “It’s time to show that the brand can adapt and be successful in different physical representations.” Sure, the new approach involves a little more head-scratching than building from the ground up, but it also opens new avenues for growth in areas that were previously out of reach. The first retrofit opened in January at Four Points Sheraton in Vaughan, Ontario, and another is under construction in Renfrew." https://lnkd.in/g7dEHeQ8 #canada #retail #restaurant

3 Ways To Get Free #Moving #Boxes Are you in need of some free moving boxes for your next move? Movers in Weston Florida will tell you where to get quality boxes – absolutely free. Restaurants – These establishments are very easy to get free boxes from since they are constantly being crushed down and thrown outside.  Restaurants also have many ... https://lnkd.in/gu2FtSme #saveonmoving #moversinwestonflorida

The recent decline of Boston Market serves as a stark reminder that restaurants must always innovate to stay ahead of the game. In today's fast-paced and ever-changing market, staying stagnant is not an option. That's where firms like UK-based Krowd come in. Krowd is at the forefront of innovation, helping restaurants maintain a competitive edge and grow the loyalty of existing customers. As a restaurant owner, what steps are you taking to stay ahead of the curve? It's crucial to attract new customers while also nurturing the loyalty of existing ones. Embracing innovation and staying on top of industry trends is key to achieving this balance. Let's continue to push the boundaries of what's possible in the restaurant industry and keep up with the ever-evolving needs of our customers. #innovation #customerloyalty #competitiveedge #privateequity

☕ 🍵 🥤 🚚 🍦 🍪 🍻 🍰 coffee, tea, boba, juice, smoothies, açaí bowls, food trucks, ice cream, cupcakes, bakeries, breweries, wine bars, farmer's markets, concession stands at football games, concession stands at pumpkin patches, concession stands at zoos, concession stands at festivals... you get the picture. What do all of these have in common? They're examples of businesses that could benefit from a KDS (kitchen display system) despite not having a traditional kitchen. What other examples can you think of? https://lnkd.in/gie5TdyB