Henry says average ticket sizes have risen significantly—like they have for many quick-serves—as solo occasions slide in favor of group orders. It’s been more than double-digits, he says.
Last year’s refresh helped in other ways as well. The store designs unlock updated features, like grab-and-go coolers that support digital convenience and access. Customers pull up and grab and go without needing to enter the store.
Other units have taken a makeshift drive-thru approach, especially in nontraditional venues. Operators purchased signs and cones, tables, tents, and set up an operation out front for consumers to pickup food.
This helped a lot of Jamba’s restaurants remain open from day one forward. Henry says more than 95 percent are up and running today, and the majority avoided temporarily closures throughout.
COVID inspired model innovation. Jamba launched its first food truck in Atlanta—providing franchisees with a lower-cost-to-entry opportunity. Henry says it’s also helped Jamba get the brand to more places and deliver food in new ways, an important lever as lockdown behavior limits travel patterns.
“If you were a franchisee and you were interested in a food truck, I think the best combination would be if you already had a store, the food truck would help you extend the reach in the marketplace and help build the brand and get the product in more places, and perhaps unexpected places,” Henry says.
“Obviously, time will tell what the ultimate impact of COVID-19 will be on behaviors and habits,” he adds of the food truck’s future. “But, certainly, I think the food truck and its capabilities are highly relevant for urban locations. I could also see it in suburban or more coastal locations.”