Chad Finkelstein’s Post

very easy to control the inventory compared to our other food businesses because usually food you have very short exploration date um and also because it doesn't have a large menu it's not like a restaurant where you have so many food products you just have six kind of ramen it's easier for the kitchen to manage as well https://hubs.la/Q02SV6k-0

very easy to control the inventory compared to our other food businesses because usually food you have very short exploration date um and also because it doesn't have a large menu it's not like a restaurant where you have so many food products you just have six kind of ramen it's easier for the kitchen to manage as well https://hubs.la/Q02SV7Z10

very easy to control the inventory compared to our other food businesses because usually food you have very short exploration date um and also because it doesn't have a large menu it's not like a restaurant where you have so many food products you just have six kind of ramen it's easier for the kitchen to manage as well https://hubs.la/Q02SV7xQ0

"With over 90% of McDonald’s locations run by franchisees, the big question is, How do franchisees feel about it," asks Mark Ryski, Author, CEO & Founder of HeadCount Corporation. "The food choices, quality, service levels as shown are all very interesting, even compelling. However, the cost of goods and delivery for this offering is dramatically higher than their traditional model. Getting consistent compliance at scale would be very difficult, if not impossible to achieve with a franchise model. If the intention is to operate multiple offerings to co-exist as they have with the experimental locations, then this is worth pursuing. However, for it to meaningful to McDonald’s shareholders, it needs to scale. With over 39,000 locations world-wide this will be a challenge." Check out more insights from one of the retail industry’s leading experts - https://buff.ly/3qRfPx2. More great comments on this topic by RetailWire's BrainTrust experts including: Neil Saunders, Alexandros Siskos, Rachelle King, Kai Clarke - (L.I.O.N.), Georganne Bender, Allison McCabe, Gene Detroyer, Richard George, • Shep Hyken, Jasmine Glasheen, Jeff Sward, Peter Charness, Mark Self, Dave Wendland, Gary Sankary, Kenneth Leung, John Karolefski, David Biernbaum, and Ashish Chaturvedi.

Joanna Fantozzi at Nation's Restaurant News informs us that Florida-based breakfast and brunch chain beats $1 billion sales and also reported 5% same-store sales growth despite traffic declines for the fourth quarter ended Dec. 31st. "First Watch Restaurants Group continues to reach fiscal milestones for the growing breakfast and brunch chain. The Bradenton, Fla.-based company announced it had surpassed $1 billion in sales by the end of the fourth quarter ended Dec. 31, nearly doubling its sales total since 2019. First Watch also reported 5% same-store sales growth amid 1.3% in-store restaurant traffic declines related to an expected decline in off-premises sales. Traffic growth overall was up 7.5% for the year, despite the dip in traffic toward the end of the year. “Having grown to 524 restaurants, we recognize and embrace our leadership position in daytime dining,” CEO Chris Tomasso said during Tuesday’s fourth quarter earnings call. “We were an early pioneer and first mover in this now well-established segment. We'll continue to maximize our first-mover advantage, leverage our significant scale and lean on our 40-year operating history of focusing on superior execution and quality strategic growth to widen our competitive moat..." #entrepreneur #entrepreneurship #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Franchise Pipeline Franchise Development Outsource RAAMP Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Landrum Randolph https://lnkd.in/ghR_574s

Did you know that cooking equipment is a leading cause of commercial fires? Practice kitchen safety protocols to reduce the risk of fire in your restaurant or food service establishment. #BreakRoomSafety #FirePrevention #CommercialFireCleanup https://lnkd.in/dHaHkATA

It seems like restaurants are offering new "value offers" every week, but many consumers are finding that their local franchisees aren't pricing the offers at the nationally advertised price. Read more about the impacts to the brand's reputation, and how franchisors can limit the damage to the brand's reputation in our latest blog post. https://lnkd.in/g9A36vxQ

Domino's vs. Pizza Hut: The Battle for Pizza Supremacy For pizza lovers everywhere, the debate rages on: Domino's or Pizza Hut? This blog post dives deep into the history, specialties, and franchise opportunities of these pizza giants. ✅Both chains offer delicious pizzas, unique crusts, and a variety of toppings. ✅Domino's is known for its signature sauce, cheesy goodness, and efficient online ordering. ✅Pizza Hut boasts a wider range of crust options and a heritage of pizza expertise. Who reigns supreme? Read the full post to decide and learn about franchise opportunities! https://lnkd.in/g-gdYQQn

"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

Planning to start a franchise restaurant? Get a clear understanding of the fees and expenses involved! 📊 Our latest blog post breaks it down for you. Read now: https://lnkd.in/emhJeu8p #FranchiseRestaurant #RestaurantBusiness #SmallBusinessTips