1851

<a href="https://awrestaurants.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">A&amp;W</a> is nearly synonymous with Root Beer — and for good reason. After 102 years in business, the restaurant franchise still serves its signature drink the way your grandparents (and great-grandparents) enjoyed it: in a sturdy frosty mug with a trickle of ice melting down the side.&nbsp;It’s true — some things never go out of style.&nbsp;The focus on quality and tradition may explain why A&amp;W has experienced a brand renaissance lately, with customers flocking to this living piece of Americana. Over the past decade, the brand’s sales at its 500-plus U.S. stores have surged and are up 33% over 2011.&nbsp;“People will gravitate to the brands they know. A&amp;W is one of those brands,” <a href="https://www.linkedin.com/in/kevin-bazner-7b4a546/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">Kevin Bazner</a>, CEO of A&amp;W restaurants, said. “We looked at our history of making Root Beer fresh in our restaurants and brought that back. In the day of craft beverages, we’re the original. There’s a lot of demand for what our brand has to offer.”&nbsp;&nbsp;Even a pandemic couldn’t slow its momentum. In fact, it may have accelerated the growth. As Americans look for reassurance in troubling times through great memories of delicious food, this truly iconic American brand has delivered it in all its glory.&nbsp;“We made a commitment to get all of our team members and franchise partners to the other side of this pandemic,” said Bazner. “The good news going forward is consumers will gravitate towards legacy brands, so we’re recommitting ourselves to things that are uniquely A&amp;W. People want something familiar, authentic and positive in their lives more than ever.”The Favorites: Freshly Made Root Beer &amp; Hand-Breaded TendersThis A&amp;W renaissance comes as Americans say they care more about the <a href="https://www.fooddive.com/news/consumers-crave-authentic-ethnic-food-and-will-pay-more/529282/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">authenticity and quality of their food</a> more than at any point in the last quarter-century. So while A&amp;W harkens back to simpler times of soda jerks and drive-in diners, it also perfectly aligns with the zeitgeist, where customers seek tradition over mass production.&nbsp;That’s why A&amp;W, born as a little roadside stand in Lodi, California, remains a one-of-a-kind American original.A&amp;W hand-crafts its Root Beer at each of its 500-plus U.S. stores. Its signature beverage offers consumers an experience that other restaurants are not providing them. So if you want a frosty mug of A&amp;W Root Beer on draft, there is only one place in the world to get it, and that’s at an A&amp;W restaurant.&nbsp;“The frosty mug is at the core of everything we do,” said Liz Bazner, A&amp;W’s director of digital. “We’re the only place with A&amp;W on tap. We’re the only place making it fresh in the restaurants. We’re offering our guests an experience, and one that goes beyond just the food. It gives a special reason for people to come in, to bring their families.&nbsp; And, let’s be honest, Root Beer just tastes better when you have it in a frosty mug. ”But quality goes beyond the iconic drink, too. A&amp;W has put quality first in its food menu as well, through options such as its fresh Hand-Breaded Chicken Tenders and double burgers made with 100% U.S. beef.&nbsp;&nbsp;Speaking of originals, the company doesn’t want you to forget its other achievement: A&amp;W’s current Chairman, <a href="https://www.awfranchising.com/research/meet-the-leadership-team/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">Dale Mulder</a>, invented the Bacon Cheeseburger in 1963. It has remained a classic ever since.&nbsp;An Iconic Sense of Place: How A&amp;W Wins With Nostalgia&nbsp;In 2020, customers re-discovered the original curbside pickup — the drive-in. About a quarter of the A&amp;W stores offer this style of dining, while drive-thru sales also surged since last year.&nbsp;“It’s hard to serve a frosty mug when you’re rushing people through,” said <a href="https://www.linkedin.com/in/john-palumbo-3373008/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">John Palumbo</a>, A&amp;W’s senior director of franchise development. “Our customers are here for the experience as well as the food.” he said.&nbsp;A&amp;W has hit that sweet spot for its customers. It’s a place that offers a true one-of-a-kind dining experience coupled with the hand-crafted, quality food Americans are seeking now more than ever.&nbsp;Now, that’s something to raise a frosty mug to.The total investment to franchise with A&amp;W Restaurants ranges from $276,000 to $1,397,000, including a $15,000 to $30,000 franchise fee. For more information on franchising with A&amp;W, please visit <a href="https://franchising.awrestaurants.com/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back-2715855" target="_blank" rel="nofollow">https://franchising.awrestaurants.com/</a>

How Legacy Franchise Brand A&W Restaurants Keeps Customers Coming Back

1851 Franchise

There’s something about a frosty mug of Root Beer — and authentic American food — that never goes out of style.

how-legacy-franchise-brand-aw-restaurants-keeps-customers-coming-back

Dillas Quesadillas

Design with photo of Michael Mabry and Dillas Primo Quesadillas logo

Franchise Times: New Franchise Exec Says Dillas Is Bringing ‘Excitement’ Back to QSR Category

michael-mabry-franchise-growth

Lawn Squad

Greener, Faster, Smarter: Why Entrepreneurs Are Choosing Lawn Squad 

Greener, Faster, Smarter: Why Entrepreneurs Are Choosing Lawn Squad as a Treatment-Only Lawn Care Franchise

lawn-squad-franchise-opportunity

Jollibee

How Jollibee’s Veteran Leadership Team Is Rewriting the Playbook for U.S. Expansion

franchise-leadership-growth

Woodhouse Spas

Photo of guest checking in at Woodhouse Spas reception desk

franchise-questions-answered

Mellow Mushroom

How Mellow Mushroom’s Model Made it the Perfect Addition to Brad Harper’s Restaurant Portfolio

How Mellow Mushroom’s Flexible Model Made it the Perfect Addition to Brad Harper’s Growing Restaurant Portfolio

mellow-mushroom-brad-harper-restaurant-growth

Buying a Franchise Masterclass

 Franchise Opportunities

Get Support Buying a Franchise

How to Buy a Franchise White Paper

How to Buy a Franchise

How to Sell Franchises

How to Grow a Franchise

Find a Franchise Supplier

1851 Franchise Opportunities

Franchisor News

Franchisor Power Rankings

FranCamp Mastermind Summit

Franchise Development Website Builder

Franchise Resources

Website Awards

Power Rankings

About 1851

Advertise on 1851

Contact 1851 Editorial

Terms of Use

1851 Login

GROWTH CLUB LOGIN

facebook

instagram

twitter

linkedin

youtube

Buying a fitness franchise, people exercising

Boutique vs. Big Box Gym Franchises: Which Offers Best ROI in the $7 Billion Fitness Market?

buy-fitness-franchise-boutique-big-box-comparison

Pieology Pizza Enters Chapter 11 Following Costly Bid To Save Struggling Stores

pieology-pizza-files-chapter-11-bankruptcy

CNBC: McDonald’s Will Assess if Franchisees Are Offering Value for Customers Under New Standards

mcdonalds-franchise-standards-value-metric

How AI Is Transforming Restaurant Operations and Franchises

ai-impact-restaurants-franchises-human-centric-technology

Round Table Pizza Franchisees Take FAT Brands to Court Over Marketing Fund Mismanagement

round-table-pizza-franchisees-take-fat-brands-to-court-over-marketing-fund-mismanagement

Scenthound Franchise Costs, Fees, Profit and Data for 2025

scenthound-franchise-costs-fees-profit-and-data

Robert Palmer’s Long Game: Turning a Cleveland Lawn Business into the Lawn Squad Franchise

growing-the-lawn-squad-franchise-scaling-authority-brands

Newk's Eatery Franchise - Columbus, Mississippi Expansion - 1851 Franchise

Newk’s Eatery Taps Seasoned Beef ‘O’ Brady’s Multi-Unit Operators for New Columbus, Mississippi Expansion

newks-franchise-columbus-ms-patel

360° Painting Franchise Costs, Fees, Profit and Data for 2025

360-painting-franchise-costs-fees-profit-and-data

Photo of group of dogs standing together in day care facility

Top Pet Boarding and Day Care Franchise Opportunities for 2025

top-pet-boarding-daycare-franchises

A Practical Playbook: Who To Call First When Franchising Your Business

franchising-your-business-who-to-call-first

image of jerome hanway from right at home Las Cruces, New Mexico 1851 franchise franchisee spotlight

Jerome Hanway Is Building His Right at Home Franchise Around His Mission To Serve

right-at-home-franchise-las-cruces-jerome-hanway

AI-related job cuts, October U.S. job cuts, American job cut record

AI-Fueled Layoffs Reshape the U.S. Job Market — And Highlight Franchising’s Resilience

ai-job-cuts-franchising-path-forward

Paris Baguette Welcomes Zac Sulma as New Chief Operating Officer

new-coo-zac-sulma

1851 Franchisee Spotlight graphic with photo of Eli Cohen, Layne's Chicken Fingers logo

C5 Restaurants Grows its Texas Footprint with 40 Layne’s Chicken Fingers Locations Planned Statewide

eli-cohen-laynes-chicken-fingers-texas

How Legacy Franchise Brand A&W Restaurants Keeps Customers Coming Back

MORE STORIES LIKE THIS