QSR July 2022

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mark them with a harmless V-shaped cut on their tails to let others know. This is done, Annie Tselikis explains, because survival of lobster eggs is tight. Looking at the big ger picture, much of Maine’s economy is reliant on sustainable lobster reproduction. The industry is the backbone of the state, and to emphasize this to franchisees, Cous ins Maine Lobster hosts operators and takes them through lobster boats, the processing plant, and distribution system. “They are connected in Raleigh or Hous ton or Dallas or Los Angeles through this fishery back in Maine because the supply chain is tight and because this is so impor tant for our coast and for our community and our culture and traditions,” Annie Tse likis says. “So we want everybody to know that.” To efficiently distribute lobster from Maine to the rest of the country, the com pany works with partners to calculate how many pounds it will need over the course of multiple years, and then breaks that down to quarterly, monthly, and weekly. Jim Tselikis says product reaches Raleigh and Charlotte the same way it does in Columbus, Ohio. The supply chain ends with franchisees, who typically run their own commissary. “We make sure that the food is coming to them cooked and pre pared the same way, same quality, same specs from our teams so that we can all then ultimately use that in a lobster roll, into a lobster quesadilla, into a lobster taco, so that the experience for the customer is the same every time,” Jim Tselikis says. By the end of 2022, Cousins Maine Lob ster expects 19 openings, including eight new cities. In the first quarter, the brand opened in Austin and San Francisco for the first time, and existing franchisees inked deals to expand in Pennsylvania, Delaware, and Tampa, Florida. The chain said in April it’s looking for further growth in mar kets such as Chicago, Indianapolis, Kansas City, Minnesota, Orlando, St. Louis, Vir ginia Beach, and the Pacific Northwest. Cousins Maine Lobster’s sales increased 37 percent year-over-year in 2021. Although it’s experiencing growth, the familial culture has remained intact. On the back of T-shirts is the phrase, “family first,” which Jim Tselikis says is more than a marketing tool. q Ben Coley is Food News Media’s Content Editor. He can be reached at ben@QSRmagazine.com.

new locations in the near future. Noodles also has other environmental initiatives in the works. “All new locations are opened with 100 percent LED lighting and high-efficiency, Energy-star certified appliances,” Moore says. “We’re working to transition exte rior lighting at current locations to LED lighting, and we’re continuing to test more sustainable packaging options and environ mentally friendly best practices.” For lighting, Noodles works with a company called Villa, “which has a high-efficiency department that assists in providing eco-friendly lighting solutions for us,” Moore says. With regard to kitchen equipment, the brand says 95 percent of what has been installed is high efficiency. A recent Noodles opened with a DOAS (dedicated outdoor air system) installed on the roof. The company says it reduces energy use by 30 percent and provides 100 percent clean air within the building. Moving for ward, the plan is to install this type of system in any new restaurant that does not already have a provided rooftop HVAC system. Noodles has encouraged franchisees to jump onboard with its plans, and Moore says they have responded positively to green initiatives so far and continue to partner with the company to implement new prac tices and identify areas for opportunity. “Our values drive our business, and our franchise partners help us bring our val ues to life with a shared commitment to nourish and inspire every team member, guest, and community we serve,” Moore says. “Our sustainable straw initiative has been rolled out at all franchise and com pany-owned restaurants, and we continue to partner with our franchise partners in implementing sustainability efforts.” When asked what advice she and Noo dles could offer other brands, Moore replies, “I would tell businesses to stay true to their values and constantly seek improvement and excellence in their business. For Noo dles & Company, we are continuing to introduce more green-friendly initiatives to support our mission to put people, food and community first. We believe that changes start from the inside out, which is why we’re committed to making the world a better place, one bowl of noodles at a time.” q Bryan Reesman is a regular contributor to Food News Media and is based in New York City .

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