• Chain Profile: Bar 145 Finds Its Niche

  • 2015 Dealer of the Year: Clark Associates, Inc.

  • Facility Design Project of the Month: Ristorante del Lago and Bar del Lago at The Broadmoor

  • DSR of the Month, May 2015: Fred Potekin, Commercial Kitchen Equipment Sales and Design, Beltram Foodservice Group, Largo, Fla.

Foodservice News

Read more Foodservice News

Blog Network

jCarbonara
Joe Carbonara

Lesson Learned: The Cost of Staying the Same

For years now, if you were to ask most any member of the foodservice supply chain about some of their biggest challenges, they would include attracting and retaining top young talent and coming to terms with price pressures brought on by their arch nemesis, the internet.

Read more...

jMartinez
Juan Martinez

A Systematic Approach to Labor Economics

Foodservice operators can choose from countless ways to manage labor resources. Here consultant Juan Martinez outlines the 10 key attributes any labor management system should have, regardless of how a restaurant approaches this all-important topic.

Read more...

jStiegler
Jerry Stiegler

Fast Food B'fast Wars Heat up, Americans Are Eating Their Savings and More

Government numbers show good restaurant sales in April. US Foods is getting antsy over delay in the Sysco merger but no quick decision is anticipated. Seattle operators struggle with minimum wage increase. YUM may divest its Chinese businesses. These stories and a lot more in This Week In Foodservice.

Read more...

Highlights

Chain Innvovators: Auntie Anne’s Pretzels

Auntie Anne's celebrates the simple pretzel in a wide range of sweet, savory and surprising ways. It's a formula that's given rise to one of the largest fresh, hand-rolled pretzel companies in the world since its founding in 1988 by Anne and Jonas Beiler.

Auntie Anne's PretzelsProduct innovation has long been part of the company's legacy. Soon after its founding, Anne began coming up with new flavor variations. In the mid-1990s, the chain added R&D and food technology capabilities to its infrastructure, and a collaborative approach to menu innovation has been nurtured using input from franchisees and customers alike, says CEO Bill Dunn.

More recent product twists brought proteins into the mix. A few years ago, Auntie Anne's introduced the Pretzel Dog, featuring fresh pretzel dough wrapped around a 100 percent all-beef hot dog. More recently, the Pepperoni Pretzel — a traditional pretzel topped with pepperoni and a three-cheese blend — was introduced. Beverages have also been a focus, with the chain adding frozen lemonade mixers, blended shakes, lattes and smoothies, says Dale Smucker, director of construction.

The existing equipment package has thus far handled the chain's expanding menu, but one big change is in the works. Auntie Anne's is rolling out a new, customized two-tier warming and display cabinet. "It's a real focal point for us. It's now in about 70 stores and is expected to roll out to more soon and will be part of the standard package for new stores. It's proving to be very successful for its merchandising value, the volume of product we can display, and its ability to deliver on product quality," says Dunn.

Fast Facts

  • Year founded: 1988
  • Headquarters: Lancaster, Pa.
  • Menu specialties: Hand-rolled soft pretzels
  • Service model: Quick service
  • Ownership: FOCUS Brands
  • Units (as of 2010): 875 domestic, 251 international (99 percent franchised)
  • 2010 sales: $394 million
  • 2010 growth: 9 percent in revenue, added 58 units (domestic and international)
  • Projected 2011 growth: 9.5 percent increase in revenue, 119 units (domestic and international)
  • Typical location: Shopping malls, airports, train stations, colleges/universities
  • Average unit size: 450–500 sq. ft.
  • Average kitchen space: 50 percent of the unit or 225–275 sq. ft.
  • Average check: $4.50
  • Average unit investment: $197,875–$364,100
  • Average kitchen investment per unit: $90,000–$175,000

Key Players

  • President and COO: William Dunn Jr.
  • Chief Administrative Officer: Beth Monaghan
  • Chief Financial Officer: Jim Moss
  • Director of Construction: Dale Smucker
  • Smallwares and Equipment: Andy Fausnacht, supply chain analyst
  • Architect and Design: Sean Keyes, director of construction
Related Articles

Foodservice Equipment & Supplies is proud to be the exclusive media sponsor for 2015 RestaurantPoint.

Restaurant Point - Innovating the restaurant experience