• University of Michigan East Quad in Ann Arbor

  • Yale’s Dining Ventures West

  • Sales at Chicken Restaurants Ready to Take Flight Again?

  • DSR of the Month, July 2014: Chris Monico, Senior Project Manager C&T Design & Equipment Co., Indianapolis

Foodservice News

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Blog Network

jCarbonara
Joe Carbonara

Summer Scholars

If you saw the cover of this issue promoting our coverage of college and university foodservice innovators and thought the July edition of FE&S is not for you, think again. What's happening in college and university foodservice today will shape other foodservice industry segments for years to come.

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jMartinez
Juan Martinez

Designing for Flexibility: How Much Can You Afford Not to Do?

Many factors come into play when designing a restaurant. The décor and ambience represent obvious considerations but one design element many concepts fail to consider is building flexibility into the front-of-house, middle-of-house and back-of-house designs.

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jStiegler
Jerry Stiegler

NPD’s Restaurant Market Overview, McD’s 18-Month Plan, Fast Food Employees Organizing Efforts and More

This Week In Foodservice reports on The NPD Group’s overview of the restaurant market, looks at the possibility of civil disobedience protests at restaurants, provides comparable store sales reports for a number of major chains and a whole lot more.

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Greg Christian
Greg Christian

Outcomes for Year One of a New, Self-Op School Lunch Program

As the 2014-2015 school year draws to a close, I'd like to share the final outcomes of Nardin Academy's new self-operated foodservice program.

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Highlights

Chain Innovators: Smashburger

Less than five years after launching its "smash. sizzle. savor." next-gen burger concept, Smashburger in May celebrated the milestone opening of its 100th unit. By year's end, the company expects to almost double in size again and be operating in 30 to 35 markets nationwide.

SmashburgerSmashburger's success is thanks to some key differentiating product innovations, says Greg Creighton, chief operating officer. Top among them is a menu strategy that combines systemwide consistency on signature products with distinctly local offerings. In Kentucky, it's a Bluegrass smashburger with Wild Turkey bourbon barbecue sauce and fried banana peppers on an egg bun. In Illinois, it's a Windy City Burger with cheddar cheese and Gulden's spicy mustard on a pretzel bun. In Iowa, it's a smashburger topped with Maytag blue cheese and applewood smoked bacon on an egg bun. Featured drinks are localized, too. "In Chicago, we have the Green River Float made from locally made Green River Soda; in Utah we have a Huckleberry Shake and in Utah a Grasshopper Mint Shake," Creighton says. "They're all made with products that are indigenous to the locale."

In every market, the "local" menu features are consistently top sellers," he notes. "It drives our marketing department crazy because every menu's different, but it's the key to us being able to deliver on our promise of being every city's favorite place for burgers."

And while burgers are the big draw, Smashburger also caters to guests who may not want a burger. A line-up of grilled and crispy smashchicken sandwiches, smashsalads and smashsides, including smashfries seasoned with olive oil, rosemary and garlic, is offered and a new fresh-made black bean burger is rolling out systemwide this summer.

Fast Facts

  • Year founded: 2006
  • Headquarters: Denver
  • Menu specialties: Beef burgers cooked to order and "smashed" on a flat grill to sear in juices and seasonings; grilled or crispy chicken sandwiches; grilled and split hot dogs; entrée salads; signature sides such as rosemary and garlic–seasoned Smashfries, sweet potato Smashfries, crispy haystack onions and veggie frites
  • Ownership: Consumer Capital Partners
  • Service Model: Fast-casual
  • Units: 100 (currently 50 percent franchised)
  • 2010 growth: Revenue increased 88 percent, units grew by 116 percent
  • Projected 2011 growth: 85 new units expected
  • Key expansion markets: New York City, Chicago, Miami, Atlanta, Southern California
  • Typical location: Urban, suburban strip center end-cap location
  • Average unit size: 2,100 sq. ft.
  • Average kitchen space: 700 sq. ft.
  • Average covers per day: 400
  • Average check: $8
  • Total equipment investment per unit: $75,000
  • Total unit cost: $400,000

Key Players

  • Chairman & CEO: David Prokupek
  • Founder & Chief Concept Officer: Tom Ryan
  • Chief Operating Officer: Greg Creighton
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