Think Traffic’s Post

The first in the series is out! 𝗡𝗢𝗦𝗧𝗔𝗟𝗚𝗜𝗖 𝗥𝗘𝗦𝗧𝗔𝗨𝗥𝗔𝗡𝗧 𝗦𝗘𝗥𝗜𝗘𝗦 𝗡𝗼. 𝟭 - 𝙎𝙏𝙀𝘼𝙆 & 𝘼𝙇𝙀 𝙇𝙞𝙠𝙚 𝙩𝙝𝙞𝙨 𝙨𝙚𝙧𝙞𝙚𝙨, 𝙘𝙡𝙞𝙘𝙠 𝙝𝙚𝙧𝙚 𝙛𝙤𝙧 𝙩𝙝𝙚 𝙉𝙤𝙨𝙩𝙖𝙡𝙜𝙞𝙘 𝙍𝙚𝙩𝙖𝙞𝙡 𝙎𝙚𝙧𝙞𝙚𝙨 𝙬𝙚𝙗𝙨𝙞𝙩𝙚: https://bit.ly/3YxvVfR Founded in 1966 in Dallas, Texas by the one and only Norman Brinker, a legend in the restaurant industry. "The chain, with its dimly lit Tudor-style decorated dining rooms, billed itself as offering an upscale steak experience at lower prices. It was seen as a model for the casual-dining steakhouse chain, and many executives there went on to run other large chains." [Wikipedia] Purchased by Pillsbury in 1976 (113 locations), the chain became part of a restaurant group with Burger King, Bennigan's and others. Pillsbury then spun off Steak & Ale in 1982 (along with Bennigan's) into S&A Restaurant Corp. Rapid growth in the 1970s and 1980s led Steak & Ale to be one the the preeminent casual dining chains of its time, peaking at 280 locations. Competition ensued and differentiation became harder to achieve. In 1988, Metromedia purchased Steak & Ale (keeping the S&A company name) and merged it with Bonanza and Ponderosa in 1993. With no improvements in site, 𝗦&𝗔 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁 𝗖𝗼𝗿𝗽. 𝗳𝗶𝗹𝗲𝗱 𝗳𝗼𝗿 𝗯𝗮𝗻𝗸𝗿𝘂𝗽𝘁𝗰𝘆 𝗶𝗻 𝟮𝟬𝟬𝟴, closing all Steak & Ale and non-franchised Bennigan's locations. In 2015, Paul Mangiamele (CEO of Bennigan's during its "comeback" attempt) and his wife closed on a management buyout becoming owners of the Steak & Ale and Bennigan's brands. The new company created was Legendary Restaurant Brands, LLC. Despite 2016 and 2020 announcements that Steak & Ale would return with locations in Mexico, these never materialized. 𝗜𝗻 𝟮𝟬𝟮𝟯, 𝗮 𝗨.𝗦. 𝗰𝗼𝗺𝗲𝗯𝗮𝗰𝗸 𝘄𝗮𝘀 𝗮𝗻𝗻𝗼𝘂𝗻𝗰𝗲𝗱 𝘄𝗶𝘁𝗵 𝗮 𝗻𝗲𝘄 𝗹𝗼𝗰𝗮𝘁𝗶𝗼𝗻 𝗼𝗽𝗲𝗻𝗲𝗱 𝗶𝗻 𝗕𝘂𝗿𝗻𝘀𝘃𝗶𝗹𝗹𝗲, 𝗠𝗶𝗻𝗻𝗲𝘀𝗼𝘁𝗮. The Steak & Ale website shows no other locations coming soon but there is one is Texas that has been planned. The website also shows franchising opportunities and really focuses on the history of the concept. #nostalgicrestaurant #restaurants #brands #retailrealestate #cre

“When the industry experiences periods like this, it’s where you have to focus on the X’s and O’s of the business,” Jon Rolph, CEO of Thrive Restaurant Group, a large Applebee's Neighborhood Grill + Bar operator said. “It’s important to recognize the macro environment that you’re in, and then look at how you can win inside that environment. So, what’s important to us is making sure we’re out-operating our competitors, because when people cut back, they’re going to go to the establishments they trust the most.” https://lnkd.in/gchmrCUz

Few restaurants companies can match the impact and staying power of Red Lobster 🦞 While the news of their Chapter 11 was a surprise to no one… I think it is important to remember with respect and yes even nostalgia the Red Lobster story. Begun in the late 60’s by Bill Darden & Charlie Woodsby they set in motion a new standard in how to bring quality - scale - consistency and affordability to a whole new segment of the dining sector. The Red Lobster 🦞 story is personal- as my dad was an early manager and executive with the company. He had the privilege of learning the craft of customer service and quality execution from the two legends in the industry- Bill Darden and Joe Lee. The original Red Lobster corporation was purchased by General Mills while keeping the restaurant division headquartered in Florida. They went on to add various concepts including Olive Garden and attempted chains such as China Coast and Smokey Bones. Red Lobster and Darden were the gold standard in management training and sent hundreds of people throughout the industry who would go onto lead many brands and create noted concepts. General Mills spun Darden off to a stand alone company in the 90’s and then Darden spun Red Lobster 🦞 off back to a sole restaurant entity in 2013. As a Floridian - the Darden corporate commitment to Central Florida and the State set a corporate standard. My hope is that Red Lobster can retool and re-emerge in this changing marketplace. No doubt many lessons to be learned in the current potential sunset of the brand… many will write the how it got to Chapter 11. I chose to focus on the brilliance - hard work and service that made Red Lobster into the industry standard.

When was the last time a business sign caught your eye and made you walk in? 🤔 Signs are often the unsung heroes of marketing—silent but powerful. In my latest blog post, I break down all types of business signs and how they can transform your brand visibility. Whether you’re a small boutique or a bustling restaurant, there’s a sign for every story. Read more here: https://lnkd.in/g8uEZnHa #businesssigns #signforbusiness #storefrontsign

The Melting Pot Restaurants Pot is leveraging restaurant conversions and modernized designs to expand its footprint amid a soft market. The fondue chain is targeting operators of failing casual dining spaces, offering them a chance to become franchisees with reduced costs due to the brand's non-traditional kitchen model. This approach is part of the chain's broader strategy to capitalize on available prime real estate and raise brand awareness. #restaurants #diningout #construction #restaurantindustry #restaurantbusiness #restaurantnews #fastcasual #foodlover #foodie #Food #foodblogger 

We are trying a renewed focus on long form content via blogging. This is not your 2010 Blog though, it’s gonnna have embedded podcast clips and video snips and other dynamic interactive elements. *Coming soon. We are repurposing them as email campaigns too. What do you think community? Check out the first one here: https://lnkd.in/gmym7qub #blogging #restaurantmarketing #franchisemarketing #franchiseopportunity #franchising #restaurantsuccess

Cluck Clucks Maps Ambitious Growth Strategy Following Toronto Success Toronto's Cluck Clucks reveals major expansion plans with three new Canadian restaurants, 16 planned Quebec locations, and its first U.S. outlet in Texas. CEO shares exclusive insights on growth strategy and tech innovation in quick-service restaurant sector. Dustin Fuhs Syed Raza Hashim, Cluck Clucks - Chicken and Waffles #6ixRetail #CluckClucks #Expansion https://lnkd.in/gzSZUBV4

Sizzling insights from Troy Hooper! Building a successful restaurant concept is about creating clarity, consistency, and connection. Troy Hooper, CEO of Hot Palette America, has spent decades helping restaurant brands grow and succeed. In our latest piece, he shares how finding a niche is the key to long-term success. "When I think about a niche in the restaurant industry, I think about the menu, delivery system, your brand promise, or your brand experience," Troy explains. This philosophy has guided countless restaurants toward sustainable growth. For franchisors, Troy says: - Pick one thing you'll become famous for - Keep your menu simple - Make sure guests instantly get what you're about - Set up a shop where your concept connects with your target customers. "Figure out what you’re best at and keep refining it." Want to bring some sizzle to your city? Catch all of Troy's insights on our blog. Link in the comments. #RestaurantSuccess #FoodFranchise #PepperLunch #FindYourNiche #HotPalette

Dine Brands Global is set to open its first co-branded IHOP and Applebee's Neighborhood Grill + Bar's location in Seguin, Texas, in early 2025. This innovative concept allows both brands to share kitchen space, equipment, and staff, optimizing operational efficiency and reducing costs for franchisees. The dual-branded location will offer guests a broader range of dining options, with IHOP catering to breakfast and Applebee's serving lunch and dinner. If successful, Dine Brands plans to expand the model across the U.S., potentially attracting new franchisees with the appeal of diversified offerings and cost savings. Read More Here: https://lnkd.in/e7GZeW-a Entrepreneur Media Branded Hospitality Ventures Hangout Hospitality Group #expansion #hospitality #savings #marketing Scott Gladstone John Peyton Dave Gleason Enrique Kaufer Jessica Jackson Susan Nelson Lili Tomovich David Trujillo Rodney Fodran Matt Ryan Adrian Grubb, Ph.D.

Follow the link below to view the article. ‘THE RIGHT FIT’ The Main Cup owners to retire, selling restaurant to Hootch and Banter owners