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On the Border lost #CEO Lyle Tick to BJ’s Restaurants, which hired Tick as its president and chief concept officer. Tick’s move came shortly after BJ’s replaced CEO Gregory Levin with board member C. Bradford Richmond on an interim basis. Walk-On’s Sports Bistreaux named Chris Porcelli as CEO, its third chief executive since January 2023. The sports bar concept has seen its average volume dip by 8% since 2021 while growing its unit count. But not all the CEO swaps heralded trouble. Red Lobster welcomed Damola Adamolekun as chief on Sept. 16 after a court approved a restructuring deal that included his appointment. This leadership change signaled the end of its Chapter 11 process and, according to Adamolekun, the beginning of a new era.  Whataburger’s executive change resembles a planned succession, rather than a hasty effort to stabilize a flailing brand. The burger chain reached 1,000 units in January under CEO Ed Nelson. Nelson will be succeeded by Debbie Stroud on Jan. 1, 2025. Starbucks, whose executive transition was the most high profile of August’s departures, will also lose the CEO of its North America division in November. That post will dissolve, the company said, but Starbucks is now looking for a global chief brand officer in its first major C-suite shakeup under new CEO Brian Niccol. The coffee chain’s sales have declined and its brand identity has been muddled by competing pressures, so the coffee giant’s new hires face an uphill battle. Starbucks Whataburger Red Lobster Walk-On's Sports Bistreaux BJ's Restaurants, Inc. Blog – Stock Market – North American - https://lnkd.in/g8jQbZRe

Companies across the food and beverage space — from Unilever to Heineken and Mondelēz — have embraced and touted their AI technologies. The technology is being used in manufacturing to help cut costs, market products and craft new items to specific consumer demand. But companies without a clear strategy for its use within their supply chain are not yet seeing results after adoption. A study released by software developer IFS in August found the expectations for what AI can accomplish within manufacturing companies are not being met when the technology is actually put into practice. The survey, consisting of responses from over 1,700 C-suite executives at manufacturing companies, found that despite continued optimism associated with the positive aspects of AI, hurdles remain before they can see a tangible benefit with cost reductions and innovations. Unilever Mondelēz International HEINEKEN Beverages     Blog – CEO Change – Food and Beverage – Restaurants and Coffee Shops - https://lnkd.in/gysMiYGH

Are you struggling with the challenges of multi-branch operations in the F&B industry? Central kitchens might just be the game-changer you need! 🚀 Check out our latest article on LinkedIn for an in-depth exploration of central kitchens and their myriad benefits for your business. #restaurantoperations #centralkitchen #inventorymanagement #operations

Don't open up a second location before you:  1.Break Down What's Working: Understand what made your first outlet a hit. Was it the location, the menu, the service? Identify the key factors and then replicate them. 2. Solidify Your Brand: Ensure your brand is strong and consistent across all platforms. That means your logo, menu, and customer experience all reflect the same high standards. 3. Gauge Demand: Conduct thorough market research to ensure there’s enough demand for your concept to open up a second outlet.  4. Strengthen Your Systems: Make sure your ops are tight. This includes staff training, inventory management, and quality control. A successful expansion relies on efficient processes. If you cant step out for 2 weeks with little to no issues, don't think about the second location.  5. Build your bullpen: Have a rock-solid team which you can divide between the old and new store so none of the two suffer.  Follow me for daily tips on how to grow your restaurant.

Del Taco is an American Mexican inspired restaurant with locations predominantly in the Southern and Western parts of the country. Del Taco has approximately 600 locations in 16 states. The restaurants are situated in high traffic areas, which makes them highly sought-after properties. The NNN lease term is usually 20 years with attractive rental escalations of 10% every five years. Del Taco first grew popular in California before expanding to its current multistate footprint. Now, the Mexican quick-service restaurant (QSR) brand is executing a plan for growth that goes beyond the QSR market. Not only did the chain recently hold a double grand opening for locations inside TA Express sites in Arizona, but it's also making long-term plans for the convenience channel. The company currently has 12 Del Taco units in operation inside c-stores and travel plazas, with four more in development. For buyers and sellers of retail real estate assets, knowing which companies are in a growth phase and how their real estate requirements evolve is a crucial step to wise investing. Check out NNN Trends, where investors can access continuously updated national cap rates, comparable sales, and consumer traffic for dozens of retail net lease tenants. https://bit.ly/3VYH9IY #CRE #QSR #fastfood #creretail #commercialrealestate #netlease

🔑 Location growth is often a key indicator of present and future success for QSR and FSR brands. Every new location opening is exciting–a chance for a fresh start–and publicly sharing its goals for expansion shows a brand’s potential, its market opportunity, and its ambition to seize it. 📈 The 2023 Restaurant Operations Report found that 96% of operators plan to open at least one location in the next 12-18 months; brands that currently have more than 250 locations have plans to open an average of 38 locations in the next 1.5 years. 🎯 It’s easy to set goals, it’s another thing to execute on those goals. Check out our latest blog where we highlight 9 high-growth brands in their endeavor to open their next several hundred or thousand locations and the strategies that they’ll employ to get there: https://lnkd.in/dC2Rrsin

Very well done and right on point, Alicia Kelso as usual. I've been thinking about the standout brands--the Chipotle's, the Dutch Bros, the CAVA's and the handful of others that we have seen in this quarter and the last several. It seems to be these brands are viewed by their guests as "cool". Cool guests attract more guests and crew members (look at the line at CAVA at 900p)....that drives the store economics that drives the best real estate interest and best locations and deals. That then drives Wall Street interest, IPOs and valuation. That then partially at least drives great executives, great compensation programs and creation of the best "reward cultures" So as always, everything relates to everything else, but the coolness factor is very important in our business. What to do? Clearly we in the industry need to devote much more time studying the DNA and operations/culture/store economics of the standouts. Clearly we are all not a Chipotle. But there are common lessons learnable.

Sharing the excitement around the Globe with our Dual-Branded Restaurant concept! 👏🏻👏🏻👏🏻👏🏻👏🏻 it is taking the system into another level! Enjoy! PM if you are interested in expand in CANADA, LATAM or Caribbean! #growthstrategy #growthmindset #peoplefirst #successmindset #entrepreneurship

This article explains what may happen in the coming months and years to a beloved Austin brand. #austin #texas #hq #restaurant #business

Texas Roadhouse is sizzling with success, bucking industry trends and achieving a standout 9.3% increase in same-store sales, thanks to savvy operational upgrades and a keen focus on everyday value. Texas Roadhouse posted a notable 9.3% increase in same-store sales for Q2 2024, driven by a 4.5% rise in traffic and a 4.8% increase in average check size. This growth continues into Q3 with an 8% rise. The chain's success is attributed to enhanced back-of-house technology, including digital order management and mobile access for employees, which improves efficiency and staff satisfaction. Lower commodity costs and a well-staffed workforce further bolster its strong position in a challenging market. Read More Here: https://lnkd.in/eh9CeFni Restaurant Dive Julie Littman Branded Hospitality Ventures Hospitality Hangout Podcast #hospitality #food #restaurants #marketing Sammy Vela Wayne Jones Raymond Day Michael Crawford Gina Tobin Brad Scheiner Hernan Mujica Shane Broadway Kathleen (Kathy) Widmer