11/9: Farmer Boys Appoints New President & COO
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November 9, 2022 • Issue 350 |
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Farmer Boys Appoints New President & COO
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Riverside, Calif. — Farmer Boys®, a Southern California-based fast-casual restaurant chain, has promoted Joseph Ortiz to president and chief operating officer. Most recently, he served as vice president of finance & accounting for the company and replaces Dave Wetzel, former president and COO, who is retiring after 37 years in the restaurant industry. Read more.
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David's Bridal Debuts New In-Store Customer Experience Across Retail Locations
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Conshohocken, Pa. — David’s Bridal plans to debut a new store format in select locations. Following the momentum the bridal chain built earlier in the year with the soft launch of this concept in select locations including Torrance, Calif.; West Chester Township, Ohio; Lexington, Ky., and Cool Springs, Tenn., the retailer anticipates roughly 30 new format stores in 2023 including 12 brand new locations. Moving forward, the majority of the remodeled stores will follow this same concept and format.
Read more. |
BIGGBY® COFFEE On Track to Open 66 New Units in 2022
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Lansing, Mich. — BIGGBY® COFFEE is well on its way to its 2028 goal: 1,000 units open. There are currently 316 open locations, with an additional 153 in development. Read more.
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Experience the 3M™ Concrete Floor Polishing and Maintenance System
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Sponsored by 3M |
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Centennial Expands Redevelopment Plans for Hawthorn Mall in Vernon Hills, IL
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Vernon Hills, Ill. — Dallas-based real estate firm Centennial plans to expand on its Hawthorn 2.0 redevelopment of Hawthorn Mall, a super-regional shopping center in Vernon Hills, a northern suburb of Chicago. Built in 1973, the mall currently houses over 120 retailers. Read more.
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Restaurant Growth Services Names New CFO
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Nashville, Tenn. — Restaurant Growth Services, LLC has hired Kara Jacobs as its new chief financial officer. She will also serve as CFO for the O’Charley’s and Ninety Nine restaurant brands. As CFO, Jacobs will be responsible for all financial and technology-related support services for the restaurant brands that are majority owned by Cannae Holdings, Inc. She joins the company from Cracker Barrel. Read more.
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Stand Out For Good, Inc. Names 2 Executive Hires for New Home Brand
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Knoxville, Tenn. — Stand Out For Good, Inc., parent company of popular women’s fashion brand Altar’d State and recently announced new contemporary home brand, welcomes Sean Connelly as chief operating officer and Mark Dvorak as chief design officer for the new home concept. Read more.
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>> COVER STORY: Out To Brunch Another Broken Egg Cafe understands that people crave more in-person, meaningful experiences post-pandemic — and its new "New South" prototype meets people exactly where they want to be. Interview with Jeff Sturgis
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Have you read the November issue? |
>> STRAIGHT TO THE SOURCE
How odor management can prevent pest infestations. By Scott Green
>> FIRST IMPRESSION The benefits of custom mosaics for F&B and retail applications. By Kait Paradowski
>> ALL IN ON ENERGY EFFICIENCY How one Arkansas-based IHOP operator received new equipment, lowered his energy bills and improved operations without out-of-pocket costs. By Al Subbloie
>> THE ROAD TO ENERGY SUSTAINABILITY
Why it pays for your retail and restaurant facilities to be grid-interactive. By Jason Narod
>> MOVING FORWARD
Why it’s important — even during challenging times — to keep multi-site painting programs consistent and on track. By Sean Gillespie
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Teriyaki Madness Wraps Up Third Quarter with 13 New Shops Opened
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Denver — Teriyaki Madness, the Seattle-style Teriyaki shop franchise, has opened 13 new shops in third quarter of 2022 alone, with 11 more scheduled to open by the end of the year. In addition to welcoming new franchise partners, Teriyaki Madness broke into several markets this quarter, including Missouri and Louisiana. Altogether, the brand has welcomed 32 new franchisees to the system for a total of 102 Teriyaki shops.
Read more.
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At Home Opened 3 New Stores in October
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Plano, Texas — At Home, The Home Décor Superstore, opened three new stores in October, bringing the store count to 258. The new stores are in St. Petersburg, Fla.; Fayetteville, Ga.; and East Northport, N.Y. Read more.
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Top Story |
GTM Architects' 2023 Design Trends for Full-Service Restaurants
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— By Traci Weems, AIA, LEED AP BD+C, Senior Associate, and Molly Heffner, AIA, Senior Associate, GTM Architects —
1. Creating pickup and expo areas within the restaurant. With the popularity of online orders and food delivery services, restaurant owners have an increasing need for order pickup areas. These storage areas are ideally toward the front of the restaurant for easy access and often involve shelving systems or custom millwork.
Another impact of food delivery services on kitchen design is the need for larger expo areas. In-person capacity is no longer the driving force for timing and flow of food orders. Previously, the capacity of the dining room and the waitlist set the limit for a mealtime rush, but now this can be virtually unlimited with online ad food delivery services.
Many full-service restaurants are creating spinoffs — either within their spaces or sometimes as a separate store — geared toward takeout and to-go orders. Due to the pandemic, people are more comfortable with eating at home, so it’s important for restaurants to create an easy and engaging way for their audience to dine either within the restaurant and at home.
2. Designing open kitchens. Even before COVID, displaying a restaurant's cooking process was a trend; however, now it’s a subtle way to reassure guests of proper hygiene and cleanliness. Allowing the cooking process to be in full view provides a sense of openness and reliability as guests can see exactly where their food has come from and who has prepared it.
3. Planning for flexible seating. Movable tables and chairs have been more popular to allow for flexible seating configurations, not only for groups of different sizes but to accommodate the changing minimum separation requirements without rendering entire sections of fixed seating unusable.
4. Providing an experience for social media. There has certainly been a trend toward developing design features in a space that allow a restaurant to have a strong social media presence. But, beyond simply creating one major Instagram moment within the restaurant, it’s important to create a fully immersed brand story, so it’s not a one and done visit. By making the entire restaurant an experience that wants to be shared, online or not, will allow your patrons to remember who you are, and keep coming back.
5. Incorporating branded souvenirs. We've seen success in creating more reusable take home elements, such as souvenir to-go cups for specialty drinks. This allows diners to feel more connected to the in-restaurant dining experience, while also leaving them with a branded keepsake that keeps the restaurant at the forefront of patrons’ minds. |
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Vendor News |
Sevan Celebrates 4 Leadership Promotions
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Downers Grove, Ill. — Sevan Multi-Site Solutions, Inc., a global leader in innovative program management for clients with multiple sites, announces four leadership promotions. Read more.
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More Industry News |
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Upcoming Events |
| NRF 2023: RETAIL'S BIG SHOW January 15-17, 2023
Jacob K. Javits Center
New York City
The NAFEM ShowFebruary 1-3, 2023 Orange County Convention Center
Orlando, Fla.
Entertainment Experience Evolution
March 7-8, 2023
JW Marriott LA Live
Los Angeles
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In Case You Missed It:
Kaivac Cleaning Webinar
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On December 1, 2021, Kaivac presented a fantastic, interactive, hands-on demonstration webinar about the importance of efficient, effective cleaning in retail and restaurant facilities — especially in tight spaces such as restrooms and kitchens. Learn more. |
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From the Magazine |
Leaning In To Labor
By Ashik Ahmed
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Scheduling hacks to foster a thriving workplace.
Across industries, happy employees are likely to be more productive and yield favorable customer satisfaction rates in return. This is especially true for restaurants and retailers.
Most hourly workers today juggle other responsibilities when they’re not clocked in — from attending classes to raising a family, or holding down another job. It’s crucial for employers to demonstrate empathy toward employees and meet them where they are. One of the most effective ways to accomplish this is to honor their scheduling needs.
Thriving workplaces put well-being at the forefront of their mission — the well-being of the business, employees and managers. According to a recent survey by Boston Consulting Group, 56% of shift workers are unsatisfied with their schedules. This number is much too high and should serve as a wakeup call for any business that underestimates the value of providing its shift workers with fair, flexible and reliable schedules.
Worker retention is top of mind for many retail and restaurant businesses, but it doesn’t have to be rocket science. Effective scheduling goes a long way in fostering a thriving workplace for employees and employers alike:
Modernizing the Workforce In recent years, there’s been a lot of chatter about improving the retail experience, but it seems very few of these conversations have focused on modernizing the retail sector’s backbone: the hourly workforce. Sure, having a customer-first strategy is important, but it’s hard to implement if employees don’t have access to the tools that will help them succeed. In 2022, digital transformation isn’t just for big companies. For the hourly workforce, it’s a matter of how many things can be taken off of paper and digitized? Start with schedules and timesheets. Smart scheduling software ensures error-free scheduling, and everyone wins when employees show up to work on the right day and time to provide customers with quality service. Read the full article.
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