• Focusing on Health and Wellness at Kaiser Permanente Medical Centers

  • Game Changers in Healthcare Foodservice

  • Facility Design Project of the Month: Woodland Café and Kitchen Renovation at Palos Community Hospital in Palos Heights, Ill.

  • DSR of the Month: Michael Wahl, Sales Representative, TriMark SS Kemp, Pittsburgh, Pa.

Blog Network

jCarbonara
Joe Carbonara

Healthcare Foodservice Rolls with the Changes

Ask healthcare foodservice professionals about some of the challenges that keep them up at night and they will try to tell you their businesses are much like other industry segments. And, in a sense, they are right.

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jMartinez
Juan Martinez

Post NRA Thoughts: My Labor Costs are Killing Me! What Can I do About It?

The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together.  This year, I also participated in a panel discussion that explored unit economics  and was moderated by Steve Romaniello, managing director of Roark Capital.

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jStiegler
Jerry Stiegler

Restaurants Outperform Retail Segment, Consumers Like to Eat Out and More

Restaurant sales showed solid growth in May. New study shows all consumer income groups devote about the same percentage of their day-to-day spending at restaurants. Prices consumers pay for food away from home continues to rise faster than food at home prices. Johnny Rocket’s opened their first drive thru location. The Ricker’s C-store chain has expanded their foodservice menu extensively. These stories and a whole lot more This Week in Foodservice.

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Chain Innovators: Menchies

A dual focus on product innovation and delivering a customer service experience that leaves guests smiling is fast putting Menchie's on the map — the entire map. From just three units in 2008, the company expects to pass the 200-store mark this year. By early 2012 the self-serve, pay-by-weight fro-yo concept will have a presence in every U.S. state, as well as in five international markets.

MenchiesAmit Kleinberger, CEO, says that Menchie's positions itself as an "all-American" business model with no strong regional identity. The model centers on offering a variety of innovative frozen yogurt flavors, all developed in-house through Menchie's R&D department. Signature flavors like chai tea, watermelon tart, Georgia peach, root beer float and white chocolate macadamia nut, as well as more traditional flavors, rotate in and out of the stores, which offer a selection of 12 to 14 varieties and a wide assortment of toppings daily. "We're launching our own private label," Kleinberger says. "We're reinventing the flavors and coming up with innovative new trademarked variations. Every month, we're rolling out something new."

Menchie's also hired an expert and consultant on retail customer service to develop customized training materials for its franchisees, managers and crew members. It's part of a new drive to develop a world-class "we make you smile" customer service initiative.

This summer Menchie's kicks off a premium program showcasing a series of collectible toys, which are given to guests at every visit. While at press-time Kleinberger declined to offer details, he says it, like the chain's intense focus on customer service and product innovation, will help to create yet another big point of distinction for the chain.

Fast Facts

  • Year founded: 2007
  • Headquarters: Encino, Calif.
  • Menu specialties: Premium private-label frozen yogurt
  • Service model: Retail self-service, QSR
  • Units: 90
  • 2010 sales: $49.5 million (U.S. and Canada)
  • 2010 growth: Revenue increased 200 percent and the number of units grew by 966.7 percent
  • Projected 2011 growth: Revenue is expected to grow 180 percent and the number of units will increase 210 percent
  • Key expansion markets: All 50 states, New Zealand, Australia, Japan, China, India, Qatar, Bahrain, Kuwait, Saudi Arabia, United Arab Emirates, Egypt, Morocco, United Kingdom, Costa Rica, Mexico, Canada, Trinidad and Tobago
  • Typical location: Residential shopping centers, premium malls/outdoor lifestyle centers, strip centers
  • Average unit size: 1,250 sq. ft.
  • Average kitchen space: 300 sq. ft.
  • Average covers per day: 500
  • Average check: $7
  • Total equipment investment per unit: $130,000
  • Total unit cost: $360,000

Key Players

  • Chief Executive Officer: Amit Kleinberger
  • Chief Operating Officer: Adam Caldwell
  • Vice President of Operations: Yotam Regev
  • Special Operations Manager: Joaquin Quiroz Jr.
  • Director of Purchasing: Allen Nino
  • Dairy: Scott Brothers Dairy
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