Beef 'O' Brady's

Tampa-based restaurant concept <a href="http://www.beefobradysfranchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-beef-o-bradys-looks-to-revamp-image-2703750" target="_blank" rel="nofollow" target="_blank">Beef &#39;O&#39; Brady&#39;s</a> is looking to reinvent its brand image - altering the perceptions of consumers who traditionally refer to the chain as an &quot;Irish pub.&quot; With more than 180 locations nationwide that boast <a href="https://beefobradys.1851franchise.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-beef-o-bradys-looks-to-revamp-image-2703750" target="_blank" rel="nofollow" target="_blank">Beef &#39;O&#39; Brady&#39;s</a> green signs and shamrocks, CEO of parent company FSC Franchise Co. Chris Elliott said it&#39;s time for a change.

&ldquo;We&rsquo;re not an Irish pub, although sometimes we get called an Irish pub,&rdquo; Elliott said in an interview with Nation&#39;s Restaurant News. &ldquo;We want to get away from that distorting image.&rdquo;

With the recent investment from restaurant equity firm CapitalSpring and the planned corporate acquisition of some franchise-owned locations, Beef &#39;O&#39; Brady&#39;s aims to consolidate its franchise base to promote multi-unit ownership and encourage growth.

&quot;We think that&rsquo;s a more efficient way to run the brand long-term,&rdquo; Elliott said to reporter Jonathan Maze.

In tune with this new messaging, Beef &#39;O&#39; Brady&#39;s aims to open the prototype of a new design prior to the end of the year which would include an updated kitchen to improve consistency, speed and quality

&ldquo;I look at Beef O&rsquo;Brady&rsquo;s and I see only one casual dining brand that had higher stacked [same-store sales] growth over the past six years and that was Buffalo Wild Wings,&rdquo; Elliott said to Nation&#39;s Restaurant News. &ldquo;We had five years of positive comps. We went negative in 2016 and are about flat in 2017, but we&rsquo;ve outperformed our category for the last six years.&rdquo;

The brand attributes some of this growth to new marketing initiatives like Taco&nbsp;Tuesday&nbsp;and Wing&nbsp;Wednesday&nbsp;that help generate traffic on business days that are traditionally slower.

&ldquo;We found clever ways to provide a significant amount of value without smaller portions or lesser quality,&rdquo; Elliott said in an interview. &ldquo;You can&rsquo;t cut portions and stick a lower price on it and expect people to respond to it. You have to do it in a way to maintain margins. I wouldn&rsquo;t sell burgers for $5.99 every day, but I could do it on a&nbsp;Monday, and get&nbsp;Monday&nbsp;in good shape.&rdquo;

You can view the entire article <a href="http://www.nrn.com/casual-dining/beef-o-brady-s-looks-shed-its-irish-image?utm_source=1851franchise.com&utm_medium=article&utm_campaign=nations-restaurant-news-beef-o-bradys-looks-to-revamp-image-2703750" target="_blank" rel="nofollow" target="_blank">here</a>.

Nation's Restaurant News: Beef 'O' Brady's Looks to Revamp Image

1851 Franchise

The family sports pub has plans to shed the idea that it is another 'Irish Pub'

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Nation's Restaurant News: Beef 'O' Brady's Looks to Revamp Image

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