You’re located mostly in Texas, Colorado, California and Arizona. We don’t discourage it, but it’s not our largest segment. Due to the nature of our concept, it’s a bar, and it can be loud and energetic, and might not be the best place for a three-year-old who is wound up. Our marketing research says we appeal to striving singles, young city solos, urban ambition, wired for success, bohemian groove, and metrofusion.Ĭhandler: We appeal to some younger families and children over 12. They’re the largest single owner, but not the outright majority owner.Ĭhandler: At the heart of it are a couple of different segmented groups: American royalty, who are higher income folks looking for quality, something different and better. Sometimes at the cost of growth and return. In that, they encourage and promote and help build a solid foundation in everything we do. They truly believe in building businesses to last and to create great brands that drive great financial results. What’s been L Catterton’s role in your growth?Ĭhandler: L Catterton has been a fantastic partner for the company and for me personally. Why not?Ĭhandler: Right now we see such a great opportunity to grow internally and we happen to be blessed with a great financial partner and good internal operating margins that allow us to fuel growth internally, Ultimately we have total control. Many burgers chain franchise because the system can be duplicated. The different variety of blends and the grinding blends: a beef brisket, pork buffalo or ahi tuna blend.Ĭhandler: We’re looking for team members who aren’t afraid to be themselves, to get off script, to improvise and avoid being cookie cutter at all costs. The combination creates an emotional connection with the guest and creates crave-able memories.Ĭhandler. We serve an original burger product, and the way we serve it is uncommon. Quite frankly, our guests are looking for something a bit different. depending on the market.Ĭhandler: For us, it starts with our people. We also do aggressive happy hour programming where we offer $5 beer, $5 burgers, $5 margaritas, from about 3 to 6 p.m. What do you do to generate that?Ĭhandler: Not only do we make promoting beer sales by our team members, but also visually you know you’re walking into a local bar or craft beers bar because of beer signage and our promotional efforts to highlight the variety of craft beers on tap. Speaking of that, 17% of your revenue stems from liquor sales. Walking by the bar provides an opportunity for the bartender to engage a guest and put a beer in their hand. We engage the guest the minute they walk in the door, with the music, which is a big part of Hopdoddy. Our concept is counter service, which generates a line that guests wait on. We do that intentionally by building bars inside of our restaurant, and that bar serves as a center of activity and energy upon walking in. It fueled conversation out of people’s curiosity.ĭescribe the atmosphere you’re trying to create at Hopdoddy.Ĭhandler: Our effort is to fuel the vibe when you walk in the door. To that end, they did some research in the effort to come up with something catchy and unique: hop is the flower that gives beer its aromatic bitterness, and doddy is a nickname for a Scottish herd of cattle. We also bake our own bread and have a bakery operation housed in our four walls.Ĭhandler: The founders wanted to create something different and tracked the roots of burger and beers. We bring in whole muscle protein, which we grind daily, ranging from beef, poultry, fish and various protein blend combinations, such as steak/brisket or steak/pork. What makes Hopdoddy special?Ĭhandler: Our brand is built on variety, uniqueness, creativity, with a little experiential. Shake Shack and Five Guys are major players. The fast-casual burger space is very competitive. Our growth also stems from opening 8 restaurants in 2018. We bucked the industry averages in our same store sales performance, which rose 1.3% without price increases.
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