Franchise Update Magazine Issue II, 2014 | Page 21

remodel and for local marketing efforts.
• Optimize the menu. We hired
a best-in-class culinary director with a
proven track record to develop more
differentiating, “crave-able” LTOs, appetizers, and desserts, and to improve
on the flavors and recipes of some of
our core items. A new menu eliminated
high-cost, low-selling items, improved
navigability, and helped grow margin
by promoting incremental purchases of
appetizers, drinks, and desserts.
• Strengthen the leadership team.
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