May 2004

Cover Story: On-the-Job Training
Former Chili's President Todd Diener recently took the helm as COO of Brinker International. Capitalizing on Chili's national presence, he plans to expand established concepts like Maggiano's and Macaroni Grill while fine tuning the company's emerging brands. Brinker's evolutionary changes call for new menu items, refining service style, remodeling locations and employee development.
By Lisa Bertagnoli

Storyboard: It Takes Two
Shoney's developed an ad campaign that highlights its buffet and new menu, emphasizing choice rather than low prices. After the first spot aired with comedian Jeff Foxworthy promoting the chain's seafood event, same-store sales went up 5 percent.
By Margaret Littman

Restauratour: Upward Bound
Taco John's hopes its redesign will elevate its status in the quick-service Mexican segment. The new look features a palette of desert reds and golds, food photography, stainless steel and light wood. Sales and check averages at remodeled stores are ahead of trend.
By Lisa Bertagnoli

Toque Of The Town: The Need for Speed
Executive Chef Calvin Harris is stepping up Arby's speed-to-market processes and rushing to fill new-product pipelines with more healthful, relevant foods. He launched Arby's Low Carbys line of salads and wraps in March, and the new items are making up 8 to 10 percent of sales.
By Monica Rogers

Liquid Measure: Days of Wine & Roses
Napa Rose in Disneyland Resort's Grand Californian Hotel prepareed all its employees for a certified sommelier exam to enhance their service and selling abilities. As a result, wine sales and check averages increased, prompting Disneyland to expand the program.
By Donna Hood Crecca

Brand Tactics: Bridging the Barbecue Gap
It's no longer a man's world at Red Hot & Blue. More and more, women have been dining at the barbecue chain since it expanded the menu and softened its image. After five of the chain's 35 units converted to the new menu and decor, sales and guest counts went up 10 percent.
By Maya Norris

World Partners: Domino Effect
Domino's Pizza UK & Ireland is out-gunning its main rivals with its strong balance sheet and bare-bones formula--pizza, wings and soda. With 320 units and access to about 30 percent of households in the United Kingdom, the company plans to extend its reach this year by 50 units.
By David Farkas

Franchise Management: Master Plan
Taco Del Mar is depending on master-development agreements to grow 80 percent over the next couple of years. The model allows franchisees to benefit from the master developer's experience with real estate and training, but it also creates a layer between the franchisor and the operator.
By Christine Zimmerman

Growth Strategy: Loop to Loop
The Loop Pizza Grill is in expansion mode, having already signed 49 agreements with franchisees across the Southeast. To prepare for growth, the fast-casual chain has developed a larger prototype, flexible menu, training program for franchisees and TV ads.
By Margaret Littman

Hot Concepts: Boning Up
Outback Steakhouse Inc. signed a 50-50 joint venture agreement with Bonefish Grill in 2001, paying $1.5 million and committing $7.5 million for development. With the best returns in Ourback's portfolio, Bonefish expects to open 30 units and earn $100 million this year.
By Charles Bernstein

Human Assets: Pass the Buck
Wendy's franshisee BBB Service Corp. ditched its self-managed HMO in favor of outsourcing its benefits program to a third-party-administration firm. The program educates employees about coverage options, helping to lower insurance costs and improve turnover.
By Donna Hood Crecca