QSR June 2022
SERVICE MODELS
says. “When you open the funnel and bring your brand to more people and in different categories, you create new opportunities to gain customers for franchisees and the brand.” COMPARE AND CONTRAST: From the Turkey O’Toole to Oh, Baby Back Ribs, On The Fly customers can order many of the same core—and trademarked—menu items available at a traditional Bennigan’s. While the typical full-service Bennigan’s sits in a free-standing, 5,200-square-foot restaurant with a full bar and patio, Mangiamele says the company’s quick serve is a “completely adaptable con cept,” whether that means drive-thru service, nontraditional venues like air ports and arenas, or bar seating with beer and wine. “We will collaborate with our franchisees to make the unit eco nomics work,” he says. EARLY RETURNS: “Very pleased,” Mangiamele says, add ing that positive initial results weren’t surprising given the strong connections many have to the Bennigan’s brand. “My belief is that nostalgia never goes out of style.” The Fly restaurants are in the current development pipeline, and Mangiamele sees significant potential for growth. He notes opportunities with ghost kitchens, second-generation restaurant spaces, and internationally in locales such as Iraq, Turkey, and Central America. “There’s a lot of upside opportunity for us now and we’re all about taking advan tage of it,” Mangiamele says. Famous Dave’s to Famous Dave’s Quick ‘Que DEBUT: August 2021 in Las Vegas MOTIVATING FACTORS: With barbecue ready to be served on demand after hours of preparation, Famous Dave’s can execute fast ticket times to provide guests the food and convenience they crave. “The evolution of convenience makes it a necessity,” WHAT’S NEXT: More than a dozen Bennigan’s On
as the bistro locations, but we’re able to build a lot more of them because of the pricing structure and markets we can get into,” Barnett says.
president of off-premises dining at P.F. Chang’s. COMPARE AND CONTRAST: While eliminating the most complex items, To Go locations embrace the same recipes and scratch-made cooking methods as bistro locations, includ ing dishes like Chang’s Spicy Shrimp and Kung Pao Chicken. In all, the To Go menu represents about half of the bis tro menu. “Our food is our food and we maintain integrity there,” Barnett says. Most space at the 2,000–2,500-square foot To Go loca tions is devoted to the kitchen, and while the first P.F. Chang’s To Go restaurant in Chicago offered no seating, all new locations now include limited indoor dining. The company is also retrofitting its current To Go fleet to include seating as well. EARLY RETURNS: Barnett says P.F. Chang’s To Go perfor mance is “getting better all the time.” She reports favorable returns in sub urban markets as well as an uptick in urban markets, where the office reopen ings have spurred lunch and catering orders. WHAT’S NEXT: Barnett says P.F. Chang’s will near 30 To Go eateries by year’s end. “These res taurants are not making as much money
Bennigan’s to Bennigan’s On The Fly
DEBUT: January 2021 in Coralville, Iowa
MOTIVATING FACTORS: For Paul Mangiamele, chairman and CEO of Legendary Restaurant Brands, Bennigan’s parent company, launching the Bennigan’s On The Fly concept is about offering more diverse franchising opportunities, leveraging the treasured Bennigan’s brand, and corralling a new demographic. “This game is all about market share capture,” Mangiamele
P.F. CHANG’S TO GO COULD NEAR 30 EATERIES BY YEAR’S END.
BENNIGAN’S ON THE FLY, P.F. CHANG’S TO GO
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JUNE 2022 | QSR | www.qsrmagazine.com
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