With Super Bowl XLV planned for this weekend, restaurants in the Dallas-Forth Worth metroplex are preparing themselves for an influx of people, money, and energy that should provide a lineman-sized boost to their bottom lines.
Corner Bakery Cafe
After the indulgent feasts and high-calorie splurges of the holidays, it's no surprise that "go on a strict diet" tops many New Year’s resolution lists. But while 62 percent of consumers say they plan to eat more healthfully in 2011, many complain about the taste of healthier food, according to a recent Mintel Research report. Making healthful eating easier year-round, Corner Bakery Cafe introduced an extended “100 Under 600” program featuring more than 100 different combinations of signature sandwiches, toasty panini, hand-tossed salads, or homemade soups, all under 600 calories.
Texas may have just a single lone star, but it will soon boast more than 70 Corner Bakery Cafe locations. Celebrating a strong year of sales, the Dallas-based restaurant chain announced substantial new growth plans in its home state, with new and existing franchise partners slated to bring more locations to Houston, fuel expansion into San Antonio and East Texas, and add a new cafe in El Paso.
Corner Bakery Café introduced its unique fast-casual dining experience to residents of the Northeast with the opening of a new cafe in the Promenade Shops at Cliftonin Clifton, New Jersey, on Nov. 15. This cafe is the first of 35 planned locations to open within eight years in the region by franchisee The Briad Group, a leading hospitality company based in Livingston, New Jersey.
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Corner Bakery Cafe's new location at The Promenade Shops at Clifton marks Corner Bakery Cafe's first location in the New York/New Jersey area.
Some might say that the last three years have not been very, well, accommodating for the quick-service industry. With lenders and customers alike pulling their dollars off the table, the industry has been left to make due with the circumstances and struggle to stay afloat until the economic environment warms.
Although the recession created a fair share of hand wringing in quick-serve c-suites, the franchisees have been dealt the biggest blow; they’re the ones tasked with keeping the brand’s operational gears turning, and the slowing dollars, for them, means a slowing livelihood.
From his Colorado office, Boston Market CEO Lane Cardwell is targeting some free agents—dining free agents, that is.
“There are some customers out there open to where they’ll be eating, and Boston Market is happy to capture that business,” Cardwell says.
Cardwell is referring specifically to the significant chunk of diners who are in limbo after the recession and were forced to trade down for price’s sake.
There’s something about the smell and taste of freshly baked bread that triggers powerful, positive emotional responses in most of us.
Psychologists have noted that the aroma of baked bread evokes happy childhood memories, comfort, and even tender feelings of being loved. One recent survey found the fragrance of freshly baked bread is a favorite smell of both men and women.
This lesson is not lost on supermarkets, which for years have used the distinct aroma of bread baking from in-store bakeries to lure customers to buy more items.
A strong and well-executed commitment to the soup category can play a significant role in helping quick serves increase check averages, enhance their guests’ perceptions of the healthfulness of all of their offerings, and keep guests coming back. Here are just a few benefits of having a strong soup offering on the menu, as well as some observations on what many successful soup programs have in common.
Increase Check Averages