Industry News | February 22, 2011

400th Boston Market Rolls Out Updates

Boston Market announced that 400 of the company’s restaurants have completed their transformation as part of the company’s nationwide roll out of changes, which includes new menu items, the replacement of disposable plates and utensils with real plates and stainless ware, upgraded serving stations to include a Chef’s Hot Case, and carving stations designed to significantly enhance the Boston Market guest experience. Guests will also notice an exceptional level of hospitality from a more attentive staff. The restaurant chain, which has increased its staff by more than 3,000 new employees nationwide, began implementing these changes in early October, following a successful pilot launch last year in West Palm Beach, Florida.

As a result of these changes, Boston Market has reduced plate and cutlery usage by more than 15 percent, and all of the company’s side dish containers are reusable, recyclable, and microwave and dishwasher safe. Boston Market’s commitment to the environment ensures that the company will continue to implement changes that will reduce overall use of resins while delivering the proper containment for food.

Now that more than 80 percent of the company’s restaurant locations have been enhanced, Boston Market has experienced a double-digit increase in guest counts and sales across the country. Since the launch, more than 75 percent of guest feedback has come from customers complimenting the changes.

“We made a tremendous investment in physical upgrades, small wares, and hospitality training, and we’re very pleased by the positive reaction we’ve received from our guests,” says George Michel, CEO of Boston Market. “We implemented more than 70 different changes in our restaurants, and we were able to transform more than 370 locations in less than three months. This was by far the biggest undertaking we’ve attempted as a company in our 25-year history, and we couldn’t be happier about the results.”

News and information presented in this release has not been corroborated by QSR, Food News Media, or Journalistic, Inc.