Togo’s Eateries Inc. is celebrating the grand opening of its first restaurant in Tempe, Arizona, located at 9920 S Rural Road, Suite 111. The new restaurant is owned by current Togo’s franchisees Monty and Diana Coury, who opened the first Togo’s restaurant in Gilbert, Arizona, last year. To celebrate Togo’s arrival in Tempe, guests are invited to make a $1 donation to Matthew’s Crossing, a nonprofit organization that provides food assistance to those in need throughout the East Valley in Maricopa County to receive a free 32 oz. fountain drink through Monday, December 9.
Togo’s Eateries Inc., a “West Coast Original” since 1971, is celebrating the grand opening of its first restaurant in Tempe, Arizona located at 9920 S Rural Road, Suite 111. The new restaurant is owned by current Togo’s franchisees, Monty and Diana Coury, who opened the first Togo’s restaurant in Gilbert, Arizona, last year.
Togo’s Eateries Inc. announced it signed development agreements with several new and existing franchisees to expand in markets across California, including in Los Angeles, Sacramento, San Jose, Santa Cruz, Riverbank, El Centro, and Petaluma. This new development is part of the sandwich chain’s plan to grow its footprint in new markets in California and throughout the west.
Togo’s Eateries Inc. announced it has signed a development agreement with a new franchise group to open three restaurants in the greater Phoenix area. The franchisees will develop three restaurants in Ahwatukee, Tempe, and Avondale, Arizona over the next two to three years. This new development is part of the sandwich chain’s plan to grow its footprint in new markets in Arizona and throughout the West.
Togo’s Eateries Inc. announced the opening of its latest company-owned restaurant in Berkeley, California, located at 2172 Shattuck Ave. To celebrate the grand opening, Togo’s aims to raise funds for the Berkeley Food & Housing Project, an organization dedicated to easing and ending the crisis of homelessness for men, women, and children in the Berkeley community. During the first week of operation, guests can receive a free, six-inch sandwich for every $2 donation made to the charity.
Togo’s Eateries Inc., a “West Coast Original” since 1971, announced the return of its popular Toasted Dips sandwiches. The Roast Beef Dip and the Triple Dip are now available through January 7, 2014.
Togo’s Eateries is teaming up for the third year with its nearly 250 restaurants along the West Coast to support Share Our Strength’s No Kid Hungry campaign.
Through September 30, Togo’s guests will receive a free 20-ounce fountain drink for every $1 donation made to No Kid Hungry.
In addition, Togo’s is encouraging guests to visit its Facebook fan page and “Give a Like to Change a Life.” For the first time, Togo’s will donate $1 to the No Kid Hungry campaign for every like received on its Facebook page during September for up to 10,000 new fans.
It wasn’t long ago when quick-serve guests were asked to fill out paper comment cards to help brands gather both positive and negative feedback.
However, with advancements in technology and customers’ growing reliance on cell phones and tablets, traditional guest-satisfaction surveys are quickly becoming a thing of the past, replaced by digital versions that can often monitor comments and concerns in real time.
Togo’s Eateries announced the signing of two multiunit franchise agreements with an existing franchise group to develop 20 new restaurants in Oregon and California over the next several years.
Togo’s franchisee Mark Fischer will open 10 restaurants in Portland, Oregon, and 10 additional locations in Los Angeles County, California, with the first location scheduled to open in Portland in the first quarter of 2014.
This new development is part of the sandwich chain’s plan to grow the brand to 400 restaurants along the West Coast.
Togo’s Eateries, a “West Coast Original” since 1971, announced a royalty incentive for new multiunit franchise agreements. Franchisees who sign a new deal for three or more locations will receive reduced royalty fees for the first two years for each new restaurant.
Franchisees will pay a 3 percent royalty during the first year of operation, followed by 4 percent in year two and 5 percent in the third year and beyond.
The royalty incentive will allow franchisees to invest additional funds into local marketing to help grow sales at each new restaurant.