This biscuit chain saw its store count drop by more than a third, but a rebrand and focus on its core menu items has it back in growth mode.
The moral embedded in Aesop’s “The Hare & the Tortoise” fable didn’t always seem to apply to restaurant businesses in the pre-pandemic world as operators rushed to make a profit and show growth, particularly as more private equity companies invested in restaurants. In that go-go-go world, Foosackly’s remained staunchly committed to the tortoise approach.
From testing totally new concepts to rethinking training facilities and the back of the house, today’s chain prototypes offer a testament to the changes reshaping the restaurant industry. Here’s a closer look at some of the most recent chain prototypes in the market.
Editor's note: Toasted Yolk went to Facebook on March 18 to communicate its COVID-19 operating plans.
In 2010, Matthew DeMott and Chris Milton left their safe, stable jobs with Luby’s restaurant chain to start their own restaurant. The move, DeMott acknowledges, was a gamble. Both had young, growing families at the time, and to finance the venture, they relied on savings and even pulled money out of their retirement accounts.