The Saxton Group based in Dallas Texas, is not only McAlister Deli’s largest franchise, but they are also the largest franchise of Focus Brands. FranchiseBlast’s Sr. Business Development Director, Dean Hatzitheodosiou sits down to chat with brothers Matt and Adam Saxton to learn about their operation, their family, and why they love the restaurant business.
According to the National Restaurant Association (NRA), there are 1 million+ restaurant locations in the U.S. with 15.6 million employees. Even in these changing times, the industry is still a major employer. See some sample Objectives and Key Results (OKRs) for restaurant franchises below.
- O: Increase franchisee revenue.
- Increase sales by 3%.
- Have 150 people buy the holiday promo.
- Increase average check size by 5% to $6.25.
- Increase catering sales by 10%.
- Put crew through upsell training.
- Increase coffee prices by 10%.
- Execute one holiday social media campaign.
- Cold call 100 local businesses to discuss catering.
- O: Adapt to changing operating environment.
- Make online orders 30% of total sales.
- 0 days shut down for sanitization due to an infection.
- Average cleanliness audit/self-assessment compliance exceeds 85%.
- Maintain 12 months of financial runway.
- Install plexiglass around all cash registers.
- Set up new employee temperature check processes before every shift.
- Perform daily cleanliness self-assessments in FranchiseBlast.
- Secure a $100,000 bank loan.
- Increase franchisee profitability.
- Make the seasonal beverage category 20% of total sales (or another strategic, high margin category).
- Keeps COGS (cost of goods sold) under 33% of sales.
- Keep labor costs under 33% of sales.
- Obtain an average online rating above 4 stars on Google.
- Reduce evening staff by two people.
- Engage in an online Facebook campaign about seasonal beverages.
- Perform weekly theoretical versus actual food cost reviews.
- Perform daily reviews of Google review feedback.
Hopefully these sample objectives and key results have helped you out. Do you want to take it a step further? Learn more about strategy and restaurants by checking out the following:
Rapidly Growing Franchisor Will Focus on Openings, Planning and Performance with FranchiseBlast
Released through: Cision PRWeb – See Full Release Here.
If you start strong, you stay strong, according to franchise experts. That is why Duck Donuts, one of the nation’s fastest-growing donut franchises known for serving “Warm, Delicious and Made to Order!” donuts, has increased their investment in FranchiseBlast technology, to include Store Openings, Business Planning and Performance tools.
Having just four stores as recently as 2012, Duck Donuts has experienced growth that many franchisors would dream of with more than 240 units sold by 2020.
“As we continue to rapidly grow, it is a priority for us to ensure we have the right processes and tools available to our franchisees,” explains Sophia Zulli, VP of Operations at Duck Donuts. “These tools will help the franchisees open strong, since solid performance on the opening is a fantastic predictor of healthy financial performance in the future.”
Duck Donuts is known for its delicious, made-to-order donuts which include traditional favorites such as chocolate, and more unique, such as those including bacon. Their donuts are on “best of” lists in many cities across the US.
“By expanding their toolkit beyond brand consistency, Duck Donuts is signalling to their franchisees that they are committed to improving unit-level economics.” explains Jason Kealey, President and Co-Founder of FranchiseBlast.
“Having timely access to franchisee performance benchmarks will help their coaches quickly propagate lessons learned from top performers to the rest of the system.”
FranchiseBlast is experimenting with Artificial Intelligence with some of its customers, providing actionable insights on what levers drive strong performance, for example.
“We’ve worked with FranchiseBlast since 2019 on our brand consistency and it has been a great partnership,” explains Zulli. “Now we are excited to bring it to the next level with Store Openings, Coaching and Performance Insights.”
Duck Donuts will upgrade the technology in early 2020.
FranchiseBlast’s Scorecards, Business Planning and Franchisee Field Audit Apps empower franchisors to achieve brand consistency across locations. The apps can be used by the franchise business coaches during their field visits or directly by franchisees themselves via self-assessments. Their user-friendly apps are used by over 100 brands including Focus Brands, Liberty Tax Service and Pita Pit.
About Duck Donuts:
Duck Donuts was founded in 2006 by Russ DiGilio in Duck, North Carolina. His intention? To solve a family vacation problem: “Our family wanted a place to buy warm, delicious, made-to-order donuts, and when we couldn’t find one, we decided to start our own.”
By 2011, Duck Donuts had expanded to four Outer Banks locations and the donut business was so successful that DiGilio was continuously approached about franchise opportunities by fans who begged for a Duck Donuts in their community. The first franchise opened in Williamsburg, Virginia, in 2013, and there are now 89 open franchise locations and more than 145 additional contracts in 26 states and four countries.
For more information, contact Stefania Forbes at email@example.com OR 877-567-5282 x709.
Franchising Giant Empowers Thousands of Franchisees through FranchiseBlast
For Immediate Release: PRWeb
FOCUS Brands including Cinnabon®, Schlotzsky’s®, Moe’s Southwest Grill® and McAlister’s Deli® use FranchiseBlast Brand Consistency and Planning tools to delight both customers and franchisees alike. The best-in-class iconic, global foodservice brands will empower local restaurants through industry-leading mobile tools.
“We drive both hospitality and excellence for our brands,” said Steve Roach, CIO of FOCUS Brands. “That is done by getting thousands of little details right for our guests, which this technology will help us achieve.”
FranchiseBlast’s Brand Consistency software will allow Focus Executives and operations teams to identify and recognize top performers within the franchise network. Further, these tools assist with continued coaching and support for franchisees that require more attention including standards which need to be improved, audit averages, outstanding tasks and more.
At the same time, the brand is investing in Business Planning tools, enabling the franchisees and their business coaches to work together to set goals and achieve them.
“FOCUS is already a leader in the franchising community,” said Dean Hatzitheodosiou, Sr. Director of Business Development at FranchiseBlast. “We have had a fantastic working relationship over the past few years. These tools will help them maintain their elite position in our rapidly changing business environment.”
Embodying the entrepreneurial spirit, restaurant managers will also have the capability to self-assess their performance, rather than waiting for a franchise business consultant to do it.
“Our culture is all about equality, diversity, innovation and growth,” said Roach. “These tools will help us codify excellence in everything that we do.”
FOCUS Brands will continue rolling out new uses of FranchiseBlast’s extended suite of coaching tools into 2020. FranchiseBlast is also utilizing Artificial Intelligence (AI) to provide actionable insights to the brands based on their operational excellence evaluations.
About FOCUS: Atlanta-based FOCUS Brands Inc. (“FOCUS Brands”) is a leading developer of global multi-channel foodservice brands. FOCUS Brands, through its affiliate brands, is the franchisor and operator of more than 6,000 restaurants, cafes, ice cream shoppes and bakeries in the United States, the District of Columbia, Puerto Rico and over 50 foreign countries.
About FranchiseBlast: FranchiseBlast’s Scorecards, Franchisee Field Audit App and collaboration tools empower franchisors to achieve operational excellence and brand consistency across locations. Their user-friendly apps help strengthen and connect the franchise organization and are used by over 100 brands including Ballard Brands, Recipe Unlimited and Pita Pit.
Chris Hammond, VP of Operations for Clean Juice recently sent us this amazing success story about their experience with the FranchiseBlast team for integrations with new systems to enhance operations as a whole. Thanks for the kudos Chris! We are so happy to work with a forward-thinking brand like you!
Tools Empower Franchisees in 30 States and Three Countries
For Immediate Release: BusinessWire
Ballard Brands, whose portfolio includes PJ’s Coffee, WOW American Eats, New Orleans Roast, The Original City Diner, Boardhouse Serious Sandwiches and Ole Saint, among many others, recently signed a deal with FranchiseBlast for mobile Brand Consistency and Performance tools. The deal will impact over 155 locations.
“We are headed for rapid growth in 2020,” said Bill DiPaola, Chief Operating Officer of Ballard Brands. “Our field team will be utilizing enhanced Key Performance Indicators (KPIs) and quality assurance tools to support our growing units. We’re looking forward to duplicating our most highly successful onboarding procedures for new franchisees as they enter the system.”
It is exciting times for Ballard Brands, as franchising brands dramatically expand their existing footprint. Although growth is fantastic, naturally that also comes with challenges. Managing the scaling effort is what the Executive team at Ballard Brands is focusing on with this investment.
“Putting mobile tools in the hands of field auditors will help them leverage the processes provided by head office,” said Dean Hatzitheodosiou, Sr. Business Development Director of FranchiseBlast with a strong track record of supporting companies through growth. “Benchmarking tools also utilizes the natural spirit of competition among franchisees and helps set everyone up for success.”
Benchmarking reports, measuring top strengths and top locations, for example, helps identify and encourage top performers. Top weaknesses, help drive coaching and training initiatives so that they are evidence-based, rather than improvised.
“FranchiseBlast will be a great partner for us,” said DiPaola. “They use technology to operationalize the processes that we have great confidence in.”
Ballard Brands signed with FranchiseBlast on September 26, 2019 and plans to roll out the technology in subsequent months. FranchiseBlast’s experience with the specialized needs of brand aggregators helped differentiate them from other solutions on the market.
About FranchiseBlast: FranchiseBlast’s Scorecards and Franchisee Field Audit Apps empower franchisors to achieve brand consistency across locations. The apps can be used by the franchise business coaches during their field visits or directly by franchisees themselves via self-assessments. Their user-friendly apps are used by over 14,500 locations including Focus Brands, Liberty Tax Service and Pita Pit.
About Ballard Brands: Ballard Brands is a hospitality and food service business formed in December 2001 by brothers Paul, Steven, and Scott Ballard after success in operating retail beverage franchises, Smoothie King and PJ’s Coffee, in North Carolina and Louisiana. After starting the company with one restaurant and two coffee house franchises, the company now owns, operates, and manages restaurants and food and beverage concepts in 30 states and three countries.
Their brands collectively total nearly 155 locations in both traditional and non-traditional models and continue to grow. Ballard Brands also operates wholesale brand New Orleans Roast Coffee, which is sold in grocery stores and featured in an array of locations, including restaurants, hotels, airports and convenience stores. To learn more about Ballard Brands, visit http://www.ballardbrands.com.
Stefania Sigurdson Forbes
The majority of restaurants are franchised. The 2012 US Economic Census numbers say: “the estimated 122,042 limited-service franchise restaurants (NAICS 722513) make up approximately 54 percent of all fast-food restaurants in the United States, nearly 70 percent of the sales of fast-food restaurants ($185.4 billion), and about 73 percent of the employment of fast-food restaurants (3.6 million).”
So – how do you effectively manage a restaurant in terms of Key Performance Indicators (KPIs) in the franchising environment. See our list of 15 helpful KPIs below.
Sales and Marketing
Average Online Rating
With 91% of 18-34 year olds trusting online reviews as much as a personal recommendation, and consumers willing to pay 31% more on a business with positive reviews, there is a great reason why this should top the list for restaurant KPIs. The average star rating, along with the number of ratings within the last month or quarter is the right place to start.
Net Promoter Score (NPS)
NPS is a customer loyalty metric which rates customers as a Promoter, Detractor or Neutral depending on their answer to the following question: “How likely would you be to recommend us to a friend or family member?” on a 10-point scale. Promoters are 9-10, Neutrals are 7-8 and Detractors are 0-6. It can be calculated as follows:
NPS = (%Promoters)-(%Detractors)
CSAT is also a popular way to measure customer satisfaction.
Number of Transactions
Number of transactions is a way to assess customer count. This can typically be retrieved from your Point of Sale (POS) system.
Average Check Size
Some restaurants prefer looking at this simple metric over worrying about upsell metrics. Essentially, a strong average check size shows that the location is getting more from each of their customers. It can be calculated as follows:
Average Check Size=(Total Sales)/(Total Transactions)
Number of New Loyalty Program Members or App Downloads
Loyalty programs and apps matter in the restaurant space, since increasing retention by just 5% through customer loyalty programs can boost revenue by 25 to 95%. Measuring this helps keep the franchisee’s eye on the ball when it comes to this vital activity. Another way to look at this is % of transactions using the loyalty app.
Speed of Service
This is a great one for increasingly time-starved customers, and it does not require any new data points. Measure this automatically from time the customer walks in or drives up to your restaurant through the POS, to the time when the food is delivered to them based on your kitchen display system. Some compare this to NPS as well.
Speed of Service=(Food Order Time)-(Food Delivery Time)
Customer Retention Rate (CRR)
Customer retention rates vary greatly depending on the location and the size of the restaurant. For example, you would expect the CRR at a location at the airport to be low, given the audience in transition. This metric can be measured using the following formula:
CRR=((#of customers at the end of the period)-(# of new customers for that period))/(# of customers at the start of the period)
RevPASH (Revenue per available seat per hour)
If your franchisees have empty seats, their profitability is likely suffering. If you watch this metric hour by hour, you can make adjustments to improve the bottom line.
% Online Orders
With Off Premise sales becoming such a major part of franchising, this is a great metric to start with. The only caution is that you don’t want to punish those that are growing their revenue in the traditional business. Online orders also tend to have a bigger check size.
% Online Orders = (Online Order Sales)/(Total Sales)
% Labor Costs
You may want to split your hourly staff wages versus your manager wages. Some owners-operator franchisees pay themselves a salary. Others pay themselves a dividend out of the profits for tax purposes. By carving out hourly wages into a separate entry, values become more comparable when benchmarked against the system.
% Hourly Labor Costs = (Hourly Labor Costs)/(Total Revenue)
% Food Costs
You should have the actual cost of the items you sold in that period so that you’re properly evaluating profitability. However, some systems don’t have this data easily on hand and they make an approximation using ‘purchases’ during that period. These two numbers don’t necessarily align, so be careful. Make sure you use consistent information for each unit.
% Food Costs = (Purchases)/(Total Revenue)
% of a Strategic Category
Some franchise systems have a very successful category with great profitability, such as soft drinks. Selling a bigger percentage of soft drinks, or whichever that category is within your system is a great start.
% of a Strategic Category = (Category Sales)/(Total Sales)
Food Cost Variance
A metric a lot of franchisors are talking about today is the actual cost of food compared to the planned cost. Tracking this helps track forecasting and handling fluctuations in certain costs such as beef in the future.
Food Cost Variance = (Actual Food Cost)/(Planned Food Cost)
Employee Turnover Rate (ETR)
Every industry has to deal with turnover, and it is a good idea to determine what is an “acceptable” number in your system.
ETR= (# of employees who left in that period)/((# of employees at the beginning) + (# of employees at the end))/2
Similar to Net Promoter Score for customers, above, the Employee Net Promoter score can help you understand how happy your team is. Though some franchisees are hesitant about measuring employees this way, it can add insight – and happy front-line employees mean happy customers.
Ready to Go Further?
Every restaurant has their own unique flavor, and it is the dozens of little details that make it right. Although different systems have their own recipes, there are certain things, such as fresh water and food temperatures that are relevant to everyone.
In the big picture, having high quality food not only helps your franchise, but it also helps families in your community. Having a quality meal at a restaurant can help children try new foods and a family “tradition” of eating out can foster bonds and even enhance brain health.
According to the family dinner project, “recent studies link regular family meals with the kinds of behaviors that parents want for their children: higher grade-point averages, resilience and self-esteem. Additionally, family meals are linked to lower rates of substance abuse, teen pregnancy, eating disorders and depression.”
We explored dozens of food quality audits and took a look at questions that are most relevant to a general audience. While it is important that each question connect to a back-end process, we thought these questions could serve as inspiration, to ensure that your guests get that great experience that keeps them coming back for more. We also have related posts on Food Safety Audits and Marketing Audits in this popular series.
- All food is prepared and served according to current, approved operational standards as defined in the recipe manual and training guides.
- No unapproved ingredients or menu items present or being served. All food supplied comes from the approved supply chain including produce.
- All branded proprietary food products, ingredients and packaging fully utilized.
- Any cheat sheets in use are accessible, accurate and clean.
- All required menu items are available.
- Pastries look eye appealing with a minimum of 3 and are made fresh daily.
- Appropriate system in place to track 2-hour shelf-life of coffee pots.
- Observe and verify recipe accuracy and presentation.
- Timers are programmed correctly and are in use according to “items sold” projections.
- Chicken nuggets are being dipped and agitated in milk wash properly.
- Chicken nuggets being breaded and put on colored tray properly.
- Chicken nuggets being put into fryers properly.
- Fried foods are draining for at least 15 seconds.
- Pizza recipes and assembly are correct with ingredients evenly spread to ensure “flavor in every bite”.
- Dough tastes to recipe standards.
- Donut fillings were prepped according to recipe standards.
- No pre-making of product.
- Was product being held for next-day sale or consumption?
- Frosting light and fluffy – not a glaze – no time temperature abuse apparent.
- All recipes followed for dough and toppings.
Warm and Hot
- Rice is moist, fluffy, served with slotted spoon and does not exceed 12-hour life.
- Steak is moist, a good color with steak sauce flavor evident, served with 2 oz spoon and does not exceed 1-hour life.
- Chicken is diced in 1/2″, not overcooked and caramel in color, served with a 2 oz spoon and does not exceed 1-hour life.
- Bacon is brown in color cooked crisp without white spots and free of clumps served with a 2 oz spoon and does not exceed 6-hour life.
- Record the weight of a random meat portion. Medium: 2.2 oz. Large: 4.4 oz
- Order a random sandwich. Check weight and compare to standard. Take picture.
- Soups should be monitored throughout the shift, stirred, hydrated as needed to keep the original consistency and prevent scorching. Pans with scorching on the sides must be changed out as needed.
- Brewer calibrated and clean, including spray heads.
- Espresso machine is kept clean, steam wands sanitized after every use.
- All selections of coffee offered at appropriate time of day.
- Coffee grind is accurate.
- Check coffee flavor – ensure there is no evidence of grounds.
- Final bake temperature is verified for all products with a calibrated digital thermometer.
Cool and Cold
- Chips are fresh tasting, crisp, properly salted with consistent color.
- Water filtration in use, cartridges must be dated when changed (every 6 months to a year), filters clean.
- Shaved meats are sliced as thin as possible without shredding.
- Bun interior characteristics feel soft and moist and have an open, honeycombed grain structure.
- Bun top exteriors have smooth surface with no significant cracks or ridges.
- Mayo properly spread and going from “coast-to-coast”.
- Creamer carafes are stored appropriately and meet temperature requirements.
- Ice machine producing flaked ice in an appropriate volume, kept clean.
- Ice tea bubbler clean and in good repair.
- Proper ice tea procedure followed with flavor check.
- Donut standards followed on handling, cooking and assembly.
- Lettuce standards followed on storage, presentation and assembly.
- Buns are being buttered according to procedure.
- Cookies are baked to standard, chewy and moist, baked daily and properly dated (24 hours)
- All baked goods selections meet quality, weight and presentation requirements.
- Fruit donuts ONLY strawberry, lemon and raspberry.
- Pastry eats moist throughout without being over or under done.
- Proper amount of frosting used on pastries – it is evenly spread and appears moist.
- Macaroni and Cheese: 160F-170F
- Sliced Tomato: 35F-45F
- Coffee Brew Temp: 190F-200F
- Coffee Serving Temp: 170F-178F
While your individual food quality audit will be associated with your own brand and recipes, we hope that these sample questions have served as some inspiration.
According to the Centers for Disease Control and Prevention (CDC) data from the year 2000, “foodborne disease causes approximately 76 million illnesses; 325,000 hospitalizations and 5,000 deaths here in the U.S. each year.” Food safety has therefore become central to the food experience for all restaurants.
Food safety leader Steritech says “Today, more than ever before, food safety violations are top of mind with your customers. Consumers don’t hesitate to share their experiences — a single negative food safety incident can pose serious risks to your bottom line and your brand.”
According to food inspectors Noraxx, there is a high cost to “good enough” when it comes to food safety. “In a heartbeat, that one bad experience could undo all the good will that might have taken months or years to build up.”
We researched over a dozen audits on food safety, and found questions that you could find useful as you update your food safety audit.
- Cold foods maintained at 41 degrees or below in all cold-holding devices including refrigerators, storage devices and ice-wells.
- Hot foods maintained at 140 degrees or above.
- Refrigeration records are available and complete.
- Proper cooling methods (placing food in shallow pans or using cooling wands etc.) are used for foods that require time/temperature control for safety.
- Frozen foods are held solidly frozen so that they are hard to the touch.
- Date marking is applied at time of preparation to ready-to-eat food prepared on site and intended to be held cold more than 24 hours and does not exceed a 7-day shelf-life.
- Food products dated, and not held past their expiration date.
- Discard policy is being followed – old food is “wasted” during inspection.
- Received food put away promptly.
- All ingredients are refrigerated when not in use.
- Foods are from commercial suppliers. Foods and packaging are in sound condition.
- Foods and food-contact packaging are stored at least six inches off of the floor.
- Fruits and vegetables are properly washed prior to processing and serving.
- Produce wash procedures are executed properly and have the correct concentration.
- Foods are properly protected from contamination.
- Staff know the proper procedures for preparing gluten-free menu items.
Equipment and Utensils
- Food-contact surfaces properly sanitized (at least every 4 hours during continuous use).
- Food-contact surfaces of equipment and utensils durable, non-toxic, easily cleanable and in good condition.
- Utensils in the prep area are clean and well-maintained.
- There is a dedicated thermometer available in the kitchen area for verifying temperatures – which is clean and well maintained.
- Fire extinguisher – accessible with inspection dates.
- First aid kit – stocked and easily accessible.
- Wiping cloths are kept clean and dry or else immersed in properly diluted sanitizer. Separate cloths are used for wiping food-contact and non-food-contact surfaces.
- Disposable cutlery – stored in a sanitary manner with all handles facing the same way.
- Sanitizer test kits are open and readily available for use.
- No bare hand contact with ready-to-eat foods. Disposable gloves worn when handling them.
- Eating, drinking and tobacco use restricted to non-food areas. Drinking allowed from cups with a lid and straw and stored so they cannot contaminate the food-contact surfaces.
- All hand sinks have hot and cold water available.
- Every employee has a branded hat and long hair is tied up.
- Employees, including drivers, are not wearing outdoor clothes in the food preparation area.
- Jewelry on the hands and wrists is limited to a plain ring with no set stones.
- Associates frequently washing hands to standard using correct hand washing steps.
- Associates not displaying symptoms of illness.
- Chemical sanitizer solutions at proper concentration and temperature per label instructions.
- Original containers of toxic materials have a legible manufacturer’s label. Bleach not allowed or approved in restaurants.
- Interior garbage containers are cleaned and emptied as needed.
- Exterior garbage storage is covered and doors kept closed between uses. Containers are emptied as necessary and the surrounding area is maintained clean to avoid pests.
- Sinks – not used for prep and dishwashing at the same time.
- Floor – clean under shelving.
Facilities and Controls
- Ventilation is adequate: vents, fans and guards are clean.
- Plumbing provides adequate pressure.
- Pest prevention program is effective.
- Floors, walls, and ceilings are smooth, easily cleanable and in good repair.
- Potable water is available from the public water system or a non-public system that is properly maintained.
- Air gaps/backflow prevention devices are in place where required. Sewage disposal systems, including grease traps, are operating properly.
- Mop sink is clean and in working condition, with mops and mop buckets hung or stored properly.
- Back door area – clean and organized.
- Shelving – clean/organized/no rust/sufficient.
- All employees preparing food have a valid food handlers certificate on-site.
- National food safety certifications posted.
Food safety audits are an important part of franchising. That is why FranchiseBlast has integrations with food safety leaders such as Steritech and Noraxx.
*The questions in this post are for information only. To do a compliant food safety audit, please consult a certified professional.
Clean Juice leads the way in delivering healthy fast with a smile.
For Immediate Release: PRWeb.
Clean Juice, the first and only USDA-certified organic juice bar franchise with more than 55 stores in the U.S., has partnered with FranchiseBlast to help deliver, measure and ensure a high-quality guest experience at each store.
By utilizing FranchiseBlast’s powerful software and performance tools, Clean Juice will be able to audit its stores more effectively and ensure the same quality processes it uses for its CCOF and USDA-organic certifications will be used in delivering an unparalleled guest experience that drives results systemwide. FranchiseBlast is set to roll out across Clean Juice’s locations in early February.
“Being the only certified organic concept is what makes us unique,” said Landon Eckles, co-founder of Clean Juice with spouse Kat. “But it’s our brand experience – delivered with speed, a smile and a servant’s heart – that sets us apart in creating our community of loyal guests. This partnership with FranchiseBlast will help us reach a level of excellence we expect.”
While the concept of juicing has been around since the 1970s, the Eckles discovered a market need for an all-organic juice bar and healthier fast food options, especially for young families with children. With no existing concept, they created their own store in Charlotte, North Carolina that ultimately led to franchising and an unrelenting mission to provide communities with a truly healthy and delicious organic product. Earlier this year, the franchise announced the opening of its 50th store and more than 70 in development. It expects to exit the year with more than 100 stores in less than 3 years.
The performance package from FranchiseBlast will also assist the fast-growing company with their store openings. The mobile-friendly app will help them ensure that their brand experience is uniform across all location in accordance with its aggressive development schedule and it will help their associates monitor important key performance indicators and ratios.
“Having a strong brand experience is what keeps customers coming back,” said Dean Hatzitheodosiou, Sr. Business Development Director of FranchiseBlast with a track record of helping companies experience fast growth. “Strong customer retention will help grow both the stores, and the franchise concept itself.”
Brand experience is more than just logo and colors. Clean Juice will also use the stores to monitor important elements such as ensuring:
- “Juiceristas” (store associates) educate customers on the product and its health benefits
- Guests get a genuine, personal “connection” when they enter and throughout their experience
- Product is arranged in an engaging manner with most popular items at eye-level and the retail space is warm, friendly and well-designed
Other important factors for the company that will be consistently monitored include cleanliness, freshness and food-safety, as well as branding.
Clean Juice continues its rapid ascension as the country’s first and only USDA-certified organic juice bar after recently announcing the opening of its 50th store in East Nashville, Tennessee earlier this year. The company has another 70 stores in development and expects to exit 2019 with more than 100 stores operating. For franchising opportunities, please visit: http://www.cleanjuicefranchising.com.
FranchiseBlast’s Scorecards and Franchisee Field Audit Apps empower franchisors to achieve brand consistency across locations. The apps can be used by the franchise business coaches during their field visits or directly by franchisees themselves via self-assessments. Their user-friendly apps are used by over 13,500 locations including Focus Brands, Pita Pit and Liberty Tax Service.
About Clean Juice
Realizing the importance of an organic, plant-based diet, co-founders Landon and Kat Eckles started Clean Juice in 2016 as the first and only USDA-certified organic juice bar franchise. Rooted in “healthy body and a strong spirit” (3 John 1-2) scripture, Clean Juice offers organic açaí bowls, cold-pressed juices, smoothies, and other healthy food to on-the-go families in a warm and welcoming retail experience across the nation. For more information about Clean Juice, its leadership team and its core values, please visit http://www.cleanjuice.com.
Stefania Sigurdson Forbes
Sr. Marketing Director
See original PRWeb Submission.