Chick-fil-A Corporate Support Center’s Post

What new #retail #tenants am I excited about? ORGANICALLY over the past 18 months nearly every major city in the US has seen the emergence of local #experientialretail meets #petretail meets #hospitality and #foodandbeverage concepts in the form of dog parks offering #craftbrew, #chef driven bites, #sportsbar #bigscreens all combined with #pethospitality. I’ve seen them with #pet obstacle parks, grooming and boarding services and with a mix of amenities. But these concepts are all popping up on their own! Think about that. It means filling real demand for a need vs artificially created need. I include these concepts in #thebrownbook reference guide to #retail and #restaurant #Tenancy. https://lnkd.in/gC3z66qj

Chick-fil-A opens first-of-its-kind elevated drive-thru in Stockbridge, GA The drive-thru only restaurant features four drive-thru lanes and an elevated kitchen with a unique conveyor belt meal transport system. This new concept has capacity for two to three times as many customers as a traditional Chick-fil-A drive-thru, with expedited service. From a real estate perspective, I think it's a fantastic concept, as they may be able to utilize smaller parcels. What do you think of this concept? Would you like to see this in your neighborhood? https://lnkd.in/eAgDHJJT #chickfila #thealpsteam #commercialrealestate

Chick-fil-A's proposal for a new restaurant in Collierville has been rejected by the town's planning commission. The decision comes after concerns were raised by local residents and officials about potential traffic congestion and noise in the area. The fast-food chain has been facing opposition in recent years as it continues to expand its operations, with some communities expressing resistance to the brand's traditional values and policies. This setback for Chick-fil-A serves as a reminder of the challenges that businesses can encounter when seeking to establish a presence in new locations. Navigating local regulations and community sentiments is crucial for any company looking to expand, and this case highlights the importance of engaging with stakeholders and addressing their concerns. It remains to be seen how Chick-fil-A will respond to this rejection and whether they will pursue alternative options for entering the Collierville market. Ultimately, the Collierville community's decision to reject Chick-fil-A's proposal underscores the significance of understanding and respecting local dynamics when pursuing business opportunities. It is essential for companies to carefully evaluate the cultural and regulatory landscape of potential locations, and to approach expansion initiatives with sensitivity and adaptability. #ChickfilA #Collierville #LocalCommunity

From remodels to reopenings, here’s the status on five area restaurants that have temporarily or permanently closed.

Master Butcher 50 Years over 6 decades Well they say time flies when you're having fun. It has been 50 years this month since I started on a journey I never knew I was taking. From a young lad aged 12 making cups of tea and cleaning up after school , fast forward 50 years to being a Master Butcher with the Institute of Meat , working for a company doing a job I love. How did I get here? At the age of 16 I started my first full time job for a local Butchers , and what was my first job ??? The offal counter - Yay I have made the Big time. Back then it was a 6 foot counter with every type of offal you can imagine. The high street Butchers is where I learnt my trade , working with people who, as my Boss would say, " have forgotten more than you will ever know". I learnt how to break down all species of meat , unfortunately this is a side of the trade that is slowly being forgotten. I then worked in a super market concession where we would put on a 36 foot fresh meat display for which we won Gold Merit awards for our displays. I often wished we had the social media technology back then that we have now , I would have some fantastic pictures to show. After running a couple of shops for my company , I opened my own High Street Butchers , where during that time I was awarded with "The Best Butchers In Birmingham 2001", and was presented an award by the Lord Mayor of Birmingham. I then worked for the Midlands Co-op as Butchery Manager / Fresh food manager. I helped set up fresh food departments in New stores. I worked for a couple of other Wholesalers before I got to where I am now working for Bidfood. Since starting at Bidfood in 2017 I have had some fantastic opportunities to pass on some of my knowledge , from working with the Business Managers , Tele-sales to training chefs at their work place or Training Chefs on the Chefs Academy at Campbell's Butchers. People ask "What makes a Master Butcher"? Well 50 years in the Trade is a good starting point. Also being able to teach and train others in the meat trade , to have a full understanding of how to break down all Species of animal carcasses from beginning to end. This is just a small part of being a Master Butcher. I have been fortunate to work in an industry where I still love my job , yes even after 50 Years. What else has happened in the last 50 years? Married Ran Marathons ABA Boxing Champion school boy and senior Moved house a few times Met some Brilliant people on my way Biggest achievement .... Raised 2 Fantastic Kids :) Here's to the next 50 years lol

If you are a restaurant owner, you know that owning and running a restaurant comes with its fair share of challenges. One of the most persistent obstacles that restaurant owners and managers face is dealing with pests. We are going to explore some of the common restaurant pests in Ohio and provide valuable insights on prevention and control measures. https://lnkd.in/gUpSWuPn #RestuarantPests #OhioCommercialPestControl #DiscreetPestControl #DelvingPestControl

Great insight into the growth of pet-friendly dining spaces in Canada--part of a much wider trend for restaurants around the world. The rise of pet-friendly spaces at restaurants--especially chain restaurants--is one of #Technomic's global trends to watch for 2024. We can only expect this to increase in the years to come. Check out my full trends forecast in the comments for more insights. #restaurants #hospitality #catering #trends

Nothing speaks louder about expertise than happy clients! I had the privilege of assisting Natsumi with their restaurant's pest control challenges. Ready to experience similar results? Looking for a reliable pest control partner for your restaurant? Let's connect and discuss how we can create a customized plan to keep your establishment pest-free. #RestaurantPestControl #FoodSafety #PublicHealth #CommercialPestControl #clientfeedback

Fantastic breakdown of where the dollars go. Well done Los Angeles Times & Heather Sperling / BOTANICA. Neighborhood gathering points, and independent businesses that invest in their workers, farmers, communities — love the story line here, the transparency & moving off the bummer angle of restaurant ownership I so often see. Would if this was a collection of features? Looking into some of our favorite restaurants and WHY they cost what they cost instead of focusing on WHAT they cost. This is an idea. 💡 https://lnkd.in/dEcfPisU

We are a week away from soft launching the new Philly location. This one has taken a bit longer to go live since we passed our health inspection. That’s my fault. I wanted my team to document every aspect of its opening so that we can more easily rinse and repeat every new location going forward. So, from permits and equipment placement to hiring to even things as mundane as linen service, we’ve been documenting every step of the way. That was us in the picture, taking over the conference room at CloudKitchens in Philly. There was a small hiccup with broafliners, and I got a lot of good answers to a question I posed a few weeks ago about who to use. For as many recommendations as people had for US Foods as their first choice, they were the most elusive. And by elusive, let’s just call it DOA. No return calls; my local guy never got back, ever, after getting the info. I tried other contacts. People knew people, nothing came of it. So, scratched from the list. A mixture of regional options were discussed, but brand product consistency was an issue; no one had the exact cheese as we moved around the country. So, that was a fail. Last Sunday (10 days ago), I sent a text message to a rep at Sysco. I hadn’t included them in the scope originally due to a previous bad experience, but I was out of options. Well, not completely, because there’s a Jetro Restaurant Depot in each city, but no delivery options. By Wednesday, they were at the restaurant in Ramona. On Friday, we got credit approval for each location. An order guide was created and sent through for review. By Friday, we should be good to go with national level contract pricing. Which is just in time, because my long-time employee Jessica heads to Philly for her first visit there to certify the kitchen, onboard our first employee there, and begin training. She also gets to try her hand at installing our Toast setup since it was held up by an onboarding meeting I couldn’t make during the holidays. Jessica has been with me since the summer of 2020, hired during those dark Covid days of random shutdowns and struggling to keep the restaurant open. We don’t always get along on things, she argues with me about some decisions I’ve made, but she’s excited about this one and the travel associated with it. So, from the Pizza & Robots journey, a failure; three runner ups; and Sysco for the win. I’m still mystified by the US Foods response, but I guess I just have to be a bigger brand to catch someone’s attention. Shawn P. Walchef Clayton Wood Grace McDonald Matt Wampler Christopher Heffernan Bryan Brock, PHR Heather Haley Anna Tauzin Jake Orfinger Marge Loveday Daniel DeMatteo #buildinginpublic #subscriptioneconomy #pizzeria #automationsolutions