Posted by Mark J. Miller on January 17, 2013 03:38 PM
Hooters isn’t exactly known for the look of its interior decor. The brand is largely connected to its young, attractive waitresses serving hot wings and beer.
However, Hooters has been in business for 30 years now — and some of the locations have been getting a little long in the tooth. The chain announced a physical revamp Thursday in an effort to remake itself into a slightly more upmarket brand. The changes were first introduced at a Houston, Texas, location.
“The high exposed ceiling, painted ductwork and cypress wood walls give a more open and brighter appearance, and materials such as light colored face brick provide texture throughout the space,” according to a press release. “Guests will also benefit from a more centrally located and prominently placed bar, complemented with swiveled bar stools for ease and comfort.”Continue reading...
chew on this
Posted by Mark J. Miller on November 26, 2012 12:21 PM
In-N-Out Burger caused a "frenzy" last month when it popped up with a stealth five-hour pop-up in London. Now Five Guys, the US burger chain so-named in honor of the male half of the founding couple and their four sons, is about to make its first foray out of North America and into the UK, and it's planning to stick around a little longer.
The word from UK's Marketing magazine is that Five Guys, which has a thousand locations in the U.S. and Canada, is expanding to the UK thanks to a deal that Five Guys has made with Sir Charles Dunstone, the founder of Carphone Warehouse.
The plan is for Dunstone to open a few Five Guys in the UK next year with the first of them being a flagship store in London. And no, Barack Obama's beloved Five Guys won't rebrand as "Five Chaps" for its UK arrival, and we doubt they'll start calling their menu's mainstay "burgers and chips."Continue reading...
chew on this
Posted by Shirley Brady on October 19, 2012 12:12 PM
The latest in the McDonald's Canada transparency campaign, which answers customer queries with videos posted on its YouTube channel, reveals the journey of the McDonald's French fry. The fast food giant's latest earnings report indicates that brand needs to regain global momentum.
chew on this
Posted by Dale Buss on September 20, 2012 06:24 PM
McDonald's recent emphasis on limited-time menu offerings not only is attracting customers to come in for their favorite menu items before they disappear for at least a little while. The promotional strategy is helping McDonald's quickly generate traffic for new "value" menu items in the U.S., Europe and elsewhere.
Analyst Jeffrey Bernstein of Barclays Capital sees emphasizing more low-priced menu items and platforms in both European and U.S. markets where many consumers are struggling financially as a smart way to meet immediate financial concerns while introducing them to non-value menu items. It's a classic sales strategy — get their nose in the tent — that's paying off handsomely for McD's.
"After the introduction of value platforms, customers will often heavily use the value menu based on the perception that the platform is short-term in nature and will soon no longer be an option," he wrote, according to Nation's Restaurant News. "Once customers realize the value emphasis is longer-term in nature, they increasingly use other portions of the menu, helping in the recovery of both the average check and restaurant margin."Continue reading...
sip on this
Posted by Dale Buss on September 20, 2012 10:01 AM
Green Mountain Coffee is in a pot of trouble. And that's even before Starbucks introduces Verismo, its own single-serve brewing system for consumers that's rolling out in October (and already available on Verismo.com), to challenge the iconic K-Cup system by Green Mountain that features its Keurig pods.
The brand has been a darling of consumers for several years, on a continued growth tear as K-Cups led a revolution in how Americans consume much of their coffee by making the single-serve system de rigeur in homes and offices. The company fed strong double-digit sales growth by continuing to proliferate the types of pods, to include "iced" drinks and juices as well as coffees and teas.
Green Mountain also had been a darling of investors seeking to cash in on a boom that, for the six years after the Vermont-based company acquired Keurig, managed to thrive without attracting the competitive interest of Starbucks.Continue reading...
brand and bottle
Posted by Mark J. Miller on September 17, 2012 12:25 PM
When Disney’s Magic Kingdom Park opened in 1971, getting a beer or glass of wine on the premises after a day of dragging kids around to see the animatronic weirdness of the Country Bear Jamboree and ride like lunatics on Space Mountain was a total fantasy. It’s remained that way since then but, as any Disney fan can tell you, event the craziest dreams come true.
Some beer and wine lover must have been wishing on a star somewhere because, starting in November, Orlando visitors to the Magic Kingdom will be able to finally get a little bit of alcohol with their dinner. Fittingly, park guests will have to visit New Fantasyland in order to get it. The park will limit the output to dinnertime at one new restaurant, the new French-themed Be Our Guest, which is a brand offshoot of the 1991 film, Beauty and the Beast.
The Disney Parks blog raised eyebrows by slipping in the news in a pre-opening update thusly:Continue reading...
Posted by Dale Buss on September 13, 2012 03:06 PM
Eva Longoria certainly isn't the first actress or actor to yield to the conceit that they've got a great idea for a restaurant. But she may be the first to think she can sell a steakhouse aimed at women. Thus, Longoria's part-owned SHe by Morton's is reportedly all set for launch by New Year's Eve in Las Vegas.
It replaces her old Las Vegas eatery, Beso, a failed restaurant in which she also was a part-owner, on the same site. And while she's no longer busy with Desperate Housewives, she is busy campaigning for Barack Obama, and appeared at the Democratic National Convention in Charlotte to pitch her personal story in an outreach to women and Hispanics — two groups she'd no doubt welcome to her relaunched dining concept, too.
With a 1920's theme, SHe aims to be "an updated interpretation of the gilded age when wealth and excessive opulence ruled America's upper-class combined with a modern version of art deco to create a feeling of empowerment, especially for female guests," according to a news release. While set in the era of Prohibition, it won't prohibit men — and may have a successful role model in STK, a Vegas chophouse with a sexy vibe located at the racy Cosmopolitan hotel with the tagline "Not your daddy's steakhouse," which is also aimed at high-rolling, confident women.Continue reading...
chew on this
Posted by Mark J. Miller on August 13, 2012 04:22 PM
Fast-food giants share a not-so-secret recipe: make the up sell, adding fries to your bill or talking you into some kind of combination meal.
But the up sell isn’t working quite the way it used to. Consumers aren’t asking for "the #5 with fries" anywhere near as much as they used to, Fortune reports. A study by NPD Group finds that sales of combo meals at fast-food restaurants have gone down 12% in the last five years.
That means a billion fewer combo meals were ordered in the five-year period ending this past January than were ordered up in the five years before that. The lousy economy has something to do with it, but the study also showed that consumers would like to have more options in their combos.
The grand-daddy of the combo meal is the Happy Meal, which has been holding on for dear life. Revamped in time for the London Summer Olympics healthier menu marketing, it's been hit in markets such as Chile, where the government is now prohibiting restaurants (but it might as well say "McDonald's") from including toys with meals.Continue reading...