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1851 Franchising Weekly Rewind
Check out the hottest franchising headlines from the past week.
Joe’s Crab Shack Tests No-Tip Policy
It’s official—the first chain restaurant has started testing a no-tip policy. Joe’s Crab Shack, a casual seafood chain with over 130 locations nationwide, has eliminated gratuity at 18 restaurants since August. Front-house workers at the selected restaurants are now earning around $12 to $14 an hour. By removing gratuity, the brand expects to reduce labor costs and improve Joe’s Crab Shack’s bottom line.
(From CNN Money)
Pizza Hut Debuts Triple-Decker Pizza Box
The new three-in-one pizza box from Pizza Hut is here. The Triple Treat Box comes with two medium one-topping pizzas, an order of breadsticks or flavor sticks, and a Hershey’s ultimate chocolate chip cookie for $19.99. The Triple Treat Box is available at Pizza Hut locations nationwide for the holiday season.
(From the Huffington Post)
More Cost Cutting and Refranchising at McDonald’s
In an effort to return more money to shareholders, McDonald’s Corp. has announced a plan to increase planned general and administrative cost cuts to $500 million, take on more debt and return more money to shareholders. The fast food giant is planning to refranchise 4,000 restaurants by 2018 and is aiming for 95 percent of locations to be franchised in the future. This also comes as the Oak Brook, Illinois-based operator nixed the idea of a real estate spinoff.
(From Nation’s Restaurant News)
Build-A-Bear to Launch Craft Activity Line
Global children’s brand Build-A-Bear Workshop has announced a licensing deal with Spin Master Corp., a children’s entertainment company and toy maker, to launch a craft activity line. The line will allow children to create their own bears at home. The line is designed for children ages 4 to 10 and will launch in fall 2016 with plans for a global rollout in 2017.
(From MarketWatch)
Seasoned Fried Turkey is Back at Bojangles’
The popular Bojangles Seasoned Fried Turkey has returned to participating locations. The Bojangles’ Seasoned Fried Turkey is prepared using proprietary seasonings, oven-baked, and then fried and vacuum sealed to lock in freshness. The brand suggests fans pre-order their birds since holiday staple is only available by supplies last. Orders can be picked up until noon on Thanksgiving Day.
(From QSR Magazine)
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About the Author
Nick Powills
FollowNick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.
