Famous Dave's
FSR Magazine: Famous Dave's Revamps Coon Rapids and Finds Its Sweet Spot
Legacy barbecue concept introduces refreshed menu, new technology and revamped space
Famous Dave's has made big moves in 2018, starting with their leadership team. Jeff Crivello joined the brand as CEO in February, and behind him is COO Geovannie Concepcion. In joining the team, Crivello immediately noticed an efficiency gap in the restaurants that needed work.
"Barbecue is difficult as it is," he told FSR Magazine. "Then to be consistent through 150 restaurants - it adds even more layers of complexity."
In revamping the menu, the Famous Dave's leadership team brought the food back to the basics. From this the brand unveiled 23 new "founder-inspired" menu items, including Hillbilly Hubcaps, Cajun-seasoned fried jalapeno slices and Burnt Buttz, a smoked pork that is flash-fried and griddled in blackberry barbecue sauce. The brand also introduced regional menus, where franchisees can customize menus to their region.
"It works," Concepcion told FSR Magazine. "I think it's a fine balance because we're a brand and we need that consistency. But we're also a barbecue chain and people expect it to be regional."
You can read the entire article here.
Famous Dave's has made big moves in 2018, starting with their leadership team. Jeff Crivello joined the brand as CEO in February, and behind him is COO Geovannie Concepcion. In joining the team, Crivello immediately noticed an efficiency gap in the restaurants that needed work.
"Barbecue is difficult as it is," he told FSR Magazine. "Then to be consistent through 150 restaurants - it adds even more layers of complexity."
In revamping the menu, the Famous Dave's leadership team brought the food back to the basics. From this the brand unveiled 23 new "founder-inspired" menu items, including Hillbilly Hubcaps, Cajun-seasoned fried jalapeno slices and Burnt Buttz, a smoked pork that is flash-fried and griddled in blackberry barbecue sauce. The brand also introduced regional menus, where franchisees can customize menus to their region.
"It works," Concepcion told FSR Magazine. "I think it's a fine balance because we're a brand and we need that consistency. But we're also a barbecue chain and people expect it to be regional."
You can read the entire article here.
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About the Author
Sydney Creagh
FollowSydney Creagh is a Senior Account Manager at No Limit Agency. She graduated from the the University of Iowa with a Journalism and Creative Writing major. Sydney has lived in Chicago for the last 5 years, but still loves walking the city and exploring new neighborhoods - especially during the summer months.
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