• FE&S’ 2016 DSR of the Year: Mark Claus, Project Manager/Sales Engineer, Breckenridge Kitchen Equipment & Design

  • Facility Design Project of the Month: Minneapolis Public Schools

  • Andy Dalton, National Sales, C&T Design and Equipment Co., Cincinnati

  • On-Site Profile: Garden Atrium at the University of Vermont Medical Center

Blog Network

jCarbonara
Joe Carbonara

The Changing Role of Foodservice

Foodservice really isn’t foodservice. In the recent past, as the name implies, foodservice operations simply provided food as a service to their customers, whether that took the form of a restaurant, a cafeteria, patient feeding, etc. Today, however, executing that menu represents but one small ingredient in a foodservice operation’s recipe for success.

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jMartinez
Juan Martinez

Is Supplier Consolidation Good or Bad?

The foodservice equipment and supplies industry has experienced a significant amount of consolidation of late. In fact, during the month of June, FE&S reported on four dealers buying five different companies. Rapid consolidation like this can make one wonder: If this keeps going on, will there only be one equipment supplier standing? Read more...

jStiegler
Jerry Stiegler

Growth Expected in Foodservice Sales, Food Away From Home Outpacing Grocery, Economic News and More

Restaurants are No.1 with U.S. consumers. Technomic predicts foodservice sales will grow 4.8 percent. Prices for food away from home continue to outpace grocery prices. Different generations have different perceptions of the dinner meal occasion according to The NPD Group. These stories and a whole lot more This Week In Foodservice.

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Highlights

Chain Innovators: Fatburger

If growing in a recession is tough, growing in a recession while emerging from bankruptcy is tougher still. Fatburger has done both, executing a turnaround strategy since it filed for bankruptcy protection in April 2009. Last year, the company landed squarely in positive territory, achieving double-digit unit growth and systemwide revenue gains of 4 percent. In its primary markets of California and Nevada, same-store sales rose more than 11 percent for the year, says Don Berchtold, president.

FatburgerAs Fatburger worked to come out of bankruptcy, underperforming units were closed as were some in high-rent real estate. The store's footprint, which had inched up from 1,200 sq. ft. to almost 2,500 sq. ft. was brought back down. Old equipment was replaced and, working with suppliers, changes were made to the grill, the burger grind and format to improve speed of service. A veggie burger was added as was a Fat Salad Wedge. Interiors were spruced up and localized, with photos of XXXL (King Burger) Challenge winners adorning the walls. Menu boards were updated and burger options renamed and simplified.

All but three company-owned stores were sold to franchisees, with the ideal being "conversions" — local independents who buy into the brand and convert their operations to Fatburgers. That profile jives with a new management strategy that encourages franchisees and managers to take ownership, participate in their local communities and operate like entrepreneurs. "We don't just tell them what to do, we teach them how to do it and why it's important," Berchtold says. "We didn't chase trends and make big menu changes. We tightened everything up and focused in hard on our attitude, our people and our service."

Fast Facts

  • Year founded: 1952
  • Headquarters: Beverly Hills, Calif.
  • Menu specialties: Beef burgers custom made to guests' tastes
  • Service Model: Quick service, fast-casual
  • Units: 105
  • 2010 Sales: $78 million
  • 2010 Growth: Revenue grew by 4 percent, units grew by 18 percent
  • Projected 2011 growth: 25 units to open in 2011
  • Key expansion markets: South Korea, Dubai, Lebanon, Saudi Arabia
  • Typical location: Freestanding, mall, food court, drive-through
  • Average unit size: 1,600–2,200 sq. ft.; 45–50 seats
  • Average kitchen space: 35 percent to 40 percent of total square footage
  • Average covers per day per unit: 250
  • Average check: $11.26
  • Total equipment investment per unit: $125,000
  • Total unit cost: $450,000

Key Players

  • Chairman: Andrew Wiederhorn
  • President: Don Berchtold
  • Vice President, Construction & Facilities: Bentley Hetrick
  • Smallwares & Equipment: TriMark SS Kemp, TriMark RobertClark, Concept Services
  • Food Distributors: Sysco Corp. and U.S. Foodservice
  • Design: Robert Lee
  • Purchasing: Procurement Plus
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