We’re all over the map! Since opening our first Marco's Pizza location in July of 2012, we have expanded our footprint to 115 restaurants in 15 states. Join the largest Marco's Pizza franchisee in the US. Check out our job openings at locations near you by going to: https://bit.ly/HRGjobs #HRG #HooglandRestaurantGroup #Map #JoinOurTeam #Franchisee
Pretty impressive!
Consistency is crucial when it comes to succeeding in the restaurant business. VP of Operations, Rick Case talks about this in his new article that highlights what consistency looks like on a day-to-day basis. Click the link to read the whole article! 🍕 https://lnkd.in/gJ96cJvQ #CannoliKitchenPizza #BusinessStrategies #FranchiseSuccess #PizzaFranchise #ItalianCuisine #FranchiseOpportunity
Celebrating and Embracing the Realities of the Franchisor/Franchisee Journey - Inspired by Those Who Inspire the Communities They Serve.
What's the first thing that comes to mind when you see a franchisor promoting their restaurant concept with the following criteria.... "No restaurant experience necessary"! my brain says: I know what that brand will look like in 5 years. Just my opinion, but I feel there may be a slight disconnect on whom this messaging will attract, or not attract for that matter. ....for the peanut gallery. yes... there are brands that have proven this post to be completely false! Cheers to beating the odds! #restaurantgrowth #builttolast #itsnotallsunshineandrainbows #franchisesmart At the end of the day, there are many ways to get to 100 units... just depends on how many years you want to take and how many years you want to take off your life
#NeilCavuto invited Jon Taffer on his #FoxBusiness show Varney & Co. for the 97th time recently. Taffer gave a state of the industry and highlighted that #compression is the key to helping the current struggling restaurant business in America. Compression of menus, labor force, footprints and more. Taffer's Tavern’s model was built on these traits that help withstand the volatile nature of the economy. #growth #restaurantindustry #innovation #franchise #restaurantfranchise #smallbusiness #restaurants
Kendall Ware, CFE, ex-President of Cinnabon and Carvel, underscores the significance of franchisees familiarizing themselves with specific items and sections in the Franchise Disclosure Document (FDD) that warrant their attention. #FranchiseWisdom #MilagroBusinessInsights #customerdataplatform #loyaltyapp #restauranthacks #restaurantgrowthhacks #restaurantsystem #restaurantbusiness #restaurantmanagement #restaurantowners #restaurantmanagementsystems #restaurantindustry #restaurantmarketing #restaurant #personalizedmarketing #CDP
Unlock the key steps in franchising your restaurant business by tuning in to insights from Kendall Ware, CFE, former President of Cinnabon and Carvel. Learn from his experience and gain valuable guidance on navigating the franchising journey. #FranchiseWisdom #MilagroBusinessInsights #customerdataplatform #loyaltyapp #restauranthacks #restaurantgrowthhacks #restaurantsystem #restaurantbusiness #restaurantmanagement #restaurantowners #restaurantmanagementsystems #restaurantindustry #restaurantmarketing #restaurant #personalizedmarketing #CD
Strategically selecting a CEO who has demonstrated the necessary experience to right a company with specific challenges, especially when a company like Red Lobster is looking to position their company to be profitable after they emerge from bankruptcy. The key to turning around a business marred with specific challenges requires a CEO that is experienced in the business and offers a transformative leadership style that sets the vision and the example for others. They have experience as a casual dining CEO and should seek to hire the very best Marketing/Concept Development, Finance, and Operations leadership to surround himself with to set his vision for the re-emerging company. To attract a larger customer base, new products and concept development will be critical.
Red Lobster recently tapped Damola Adamolekun, former CEO of P.F. Chang's, to lead the company as it looks to right itself filing for bankruptcy. The restaurant chain filed for chapter 11 bankruptcy in May this year after incurring around $2 billion in annual sales across 44 states before deciding to file and close 23 additional units. Adamolekun was P.F. Chang’s CEO through the Covid-19 pandemic, when sit-down restaurants largely had to shut their doors for stretches of time. P.F. Chang’s said at the time of his exit that Adamolekun helped the chain embrace to-go service during the crisis, helping to stabilize its business. The company said Adamolekun’s leadership ultimately helped P.F. Chang’s resume expansion, with an estimated 225 U.S. locations as of last year. Red Lobster is among the biggest food-service bankruptcies by assets and liabilities in decades and one of a string of restaurant chains that have filed for bankruptcy protection or sought buyers in the past year. One of the first U.S. casual-dining chains and once an innovator in the sector, Red Lobster suffered from strategic challenges along with a shaky consumer backdrop for restaurants as inflation-pressured consumers have tightened up spending. Under eventual owner Thai Union, Red Lobster was CEO-less for some time and the sponsor company and partnership team had limited casual dining experience. Financial strain from the pandemic, coupled with inflation and changing consumer habits, has created a perfect storm for casual dinning restaurant businesses. After struggling to stay afloat through lockdowns, restaurant operators endured surging food costs and supply chain shortages. Adamolekun’s understanding of these trends will be crucial for the company’s recovery. #Restaurants #Franchise #Franchising #Turnaround #Transformation #Bankruptcy Disclosure: This article is for informational purposes only and should not be construed as legal, regulatory, tax, accounting, or investment advice. It expresses the views of the author as of the date indicated and such views are subject to change without notice. Quaestor Consulting Group ("QCG") has no duty or obligation to update the information contained herein. Certain information contained herein is based on or derived from information provided by independent third-party sources. QCG believes that the sources from which such information has been obtained are reliable; however, it has not independently verified the accuracy or completeness of such information or the assumptions on which such information is based. QCG makes no representation, and it should not be assumed that past investment performance is an indication of future results. Moreover, wherever there is the potential for profit there is also the possibility of loss.
Food & Beverage Specialist, #Leader Siena/SCCC Grad - Management, Marketing & Business Administration. Web Designer, Social Media Marketer, Journalist, Photographer, Travel Blogger, Copywriter, AI
“How to lose all of your market share, franchisees and profits in one years time” Pizza Hut 101 The writings on the wall for any and all national restaurant chains… Pizza Hut has alienated themselves so bad from the public image that their franchisees won’t even pay them to remain a franchise. Anywhere from 50-179 Restaurants closed overnight. Franchisees allege that Pizza Hut has not stayed relevant, nor competitive with Dominos, Little Caesar’s & Papa Johns, and have not made progress in upgrading technology and delivery apps. The franchisees would rather start fresh with 179 new restaurants than remain as “Pizza Hut” https://lnkd.in/eHYE-jAF
Are you a medium to large-sized multi-unit franchisee with extensive local market restaurant experience? If so, I would love to hear from you! I am launching a series of five questions to help me learn more about you and your business. Please see question #1 below. 👇 #HBros #FranchiseDevelopment #FranchiseOpportunities
I recently shared my perspectives on the factors driving major restaurant chains into small-town America. Check out this insightful article written by Kevin Williams of CNBC, which explores how chains like Chipotle, Cava, and Panda Express are transforming the restaurant landscape in these markets. For a better understanding on this trend and its implications, read the full article using the link below. https://lnkd.in/eYxFkU6h #Franchising #PrivateEquity #FranchiseGrowth #SmallTownExpansion
"More than ever, consumers are making their dollars count and are consistently seeking more out of their dining experiences. It’s our goal to ‘be on the rotation’ of the average diner and blow them away with the experience … We’ve got to be seen, make the conversion, and retain the customer for more than one visit." ~ Jonathan W., CEO Shuckin' Shack Oyster Bar. Check out this article on how brands like us are combating inflation with more added value to the customer experience in the full-service restaurant industry. FSR #shuckinshack #Franchise #franchising #fullservice #customerexperience #community #customers #guestexperience
Traveling pizza oven cleaners keep that dough crispy ovens lasting longer! keeping your business safe to operate, 3-6m
3wLet me help I keep them pizza ovens looking brand new