The Wendy's Company’s Post

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

Listening to the Team: Why Taco Bell is Letting Some Locations Skip Breakfast Taco Bell's decision to let some locations opt out of breakfast highlights the brand's commitment to listening to its people and making adjustments that serve the bigger picture. Even though breakfast away from home is on the rise, this flexibility shows that feedback is driving smart growth strategies. It's all about balance and supporting operators where it counts. 🌮🍳 Follow meand subscribe to our YouTube channel and Suzy Badaracco on Instagram for more insights. #CulinaryTides #SuzyBadaracco #TacoBell #BrandStrategy #ConsumerInsights #BreakfastTrends Read the full article here: https://lnkd.in/gmXBntE2

So, here’s what I found out about Greggs while nosing around: They don’t just open one shop and call it a day. Oh no. They go all in and pop up at every street corner like it’s a neighborhood invasion. Why? Because if you’re tripping over a Greggs every 50 feet, you’re definitely not going to anyone else. It’s genius. And sneaky. Kind of like Starbucks, where you can sip a latte while staring at another Starbucks right across the street. The point is, these guys go one locally dense. They want you to have zero excuses not to choose them. But what do some other restaurant operators do? They spread wide, like spreading butter too thin on toast—barely making a dent anywhere. They rush to plant flags all over different cities like they’re playing a game of Risk. But there’s a problem: in each city, they’re just… there. Not dominating, not owning the space, just existing. And supporting those faraway stores? That’s a headache on a whole new level. Recruitment? A nightmare. Marketing? Forget it. You’re basically running around trying to hold things together with duct tape and hope. But here’s the kicker: While you’re busy playing Whac-A-Mole with operations in six different cities, copycats swoop in. Enter the #SamwerBrothers, the German kings of copy-paste businesses. They see your scattered effort and think, “Ah, yes, perfect. We’ll take it from here.” Now, I know what you’re thinking. "Going one locally dense? Slows down expansion, doesn’t it?" Sure. But here’s the thing—what if instead of trying to be everywhere and impress no one, you became a #LocalLegend? What if you focused your marketing on the people who could literally walk to your restaurant? So, you can either be the restaurant a few have heard of — or you can go deep, dominate one block at a time, and make sure no one even considers the competition. Me? I will be Greggs-ing the heck out of every street corner I could find. #RestaurantBusiness #RestaurantOperation #RestaurantScaling

“Everything we do – our values, our behaviors – is all built on the premise that we can teach people to be stewards of great customer relationships; we are, essentially, a human-centric model in that sense.” - Fred Singer, President and CEO of Singer Equipment Company. Growing a regional restaurant equipment and supply business into a national leader requires a strategic vision. With that strong brand identity, expansion plan, market research, sales and marketing strategy, technology integration, talent development, and a focus on customer experience. By following these essential pieces of the blueprint, a restaurant equipment and supply dealer can position itself for success and achieve its goal of becoming a national leader in the industry. That is the goal that Singer Equipment Company has set for itself. #foodserviceindustry #expansion #customerrelationships

When it comes to brand success, Texas Roadhouse sets the standard. 🥩 Texas Roadhouse isn’t just a top steakhouse—it dominates the market, commanding about a third of all chain steakhouse revenues in the U.S. The secret to their success isn't the number of locations. → Instead, it’s their exceptional performance per restaurant. Each Texas Roadhouse generates an impressive $7.5 million annually, far outpacing LongHorn Steakhouse at $4.8 million and Outback Steakhouse at $4.1 million. This remarkable revenue per unit highlights their strategic excellence and brand strength. Stay tuned this week as we delve into the factors that make Texas Roadhouse a leader in the industry. #MSWResearch #MarketResearch #BrandGrowth #ConsumerInsights #TexasRoadhouse #LongHornSteakhouse #OutbackSteakhouse

This recent article outlining Brian Niccol’s first major move as Starbucks new CEO caught my eye. Starbucks has seen a decline in their sales and Niccol feels it could be due to the environmental feel inside the cafes. They have gone from a traditional sit-down coffee shop to transactionally focused, rapid pickup locations. Niccol plans to reinvent Starbucks back into the community coffeehouse it once was. Although not always obvious, or may be a subconscious feeling, the look and feel of a restaurant is just as crucial as the food that is served. At Crow Works we believe this to our core. In fact our company mission is: We strive to create a world of experiences and environments that provoke thought and connect people to each other where they gather, eat, dream and share. I am excited to see Starbucks’ transformation. We are cheering them on as Crow Works continues to work with our customers to create inviting environments where connection can take place. https://lnkd.in/erP-vvJs

What do you think of the moves Brian Niccol has made at Starbucks so far? In case you missed it, he's -- simplifying the menu, -- prioritizing getting drinks made in four minutes, -- bringing back the condiment bar (enabling customers to add their own milk and sugar), -- eliminating extra charges for milk alternatives, -- empowering baristas to add the personal touch with sharpies, -- adding more comfortable seating, and -- updating layouts to make feel more welcoming That's a lot of seemingly minor moves, but they all point back to prioritizing the customer experience and are poised to have a BIG impact. I had been planning to comment on this when I came across the article linked below in TIME, which shows how Chili's has set itself apart from its competitors in the sit-down restaurant segment and is doing well financially while many of the others are declaring bankruptcy. There are some important similarities between Chili's strategy and Starbucks' new direction even though they came about independently. The emphasis on making customers feel welcome, cared for and appreciated is indicative of Customer Obsession and has consistently delivered major results for its adopters. Take it look and let me know what you think. I'd love to hear your thoughts. https://lnkd.in/e64DTvVz #cx #customerexperience #customerobsessed #customerobsession #customerservice #ex #employeeobsession #employeeexperience #starbucks #southwestairlines TGI Fridays Red Lobster Buca di Beppo

Holly Petre Nation's Restaurant News tells us about Doug Koob's new role Wienerschnitzel. "Wienerschnitzel, the Irvine, Calif.-based hot dog concept owned by Galardi Group Inc. Group, Inc., has named Doug Koob its new chief development officer, the brand announced Wednesday. In this new role, Koob will oversee sales and business development teams for both domestic and international growth, real estate, restaurant design, and construction. “There are so many things that drew me toward Wienerschnitzel, but it was first and foremost the people behind the brand,” Koob said in a statement. “This is a concept that has 60 years of an incredible culture at its fingertips — it’s a family business that has transcended the QSR space and now lives as an iconic pillar of the hot-dog segment. I’m so thrilled to have the opportunity to take what I’ve learned over my career — from being a 16-year-old team member at McDonald's to now — and truly usher in an era of widespread growth for a brand where the potential is sky-high. I can’t emphasize enough how fortunate I am to be joining this amazing group — which we are now dubbing the global development team — to grow this brand to its fullest extent.” The 350-unit quick-service concept’s new CDO has over 40 years of restaurant leadership experience, most recently as the founder of Circle Alliances, a contracting and consulting company that has served brands like MOD Pizza, Chipotle Mexican Grill, and Stumptown Coffee Roasters Coffee. Prior to that, Koob spent over two decades with Starbucks leading business development teams in the U.S. and Europe, before moving on to serve as a VP of concept development for First Watch Restaurants Watch, and later the chief experience officer & VP of operations for Asian Box. “I’ve had a narrow focus on finding the perfect fit for a CDO at Wienerschnitzel and after meeting with [Koob], it was extremely clear that he was meant to join our team,” J.R. Galardi CEO of Galardi Group, said in a statement. “We’re at a pivotal time with the brand as we’re now poised to elevate our growth to the next level, both in key U.S. markets and internationally, and [Koob]’s team-first mindset is going to make that a reality. I look forward to watching him flourish as part of our Galardi family...click-thru to read more." https://lnkd.in/enwBseex #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr