Fast food – Trois Trente http://trois-trente.com/ Tue, 20 Sep 2022 15:41:30 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://trois-trente.com/wp-content/uploads/2021/11/icon-120x120.jpg Fast food – Trois Trente http://trois-trente.com/ 32 32 The 25 fastest growing fast food chains in America https://trois-trente.com/the-25-fastest-growing-fast-food-chains-in-america/ Tue, 20 Sep 2022 13:31:11 +0000 https://trois-trente.com/the-25-fastest-growing-fast-food-chains-in-america/ The COVID pandemic has created an intense battle for fast service market share. Many of the top fast food restaurants boast about the enthusiasm of their franchisees. “If you look at the last five years, and if you look at both the pizza industry and the [quick-service restaurant] the industry in terms of actual net […]]]>

The COVID pandemic has created an intense battle for fast service market share.

Many of the top fast food restaurants boast about the enthusiasm of their franchisees.

“If you look at the last five years, and if you look at both the pizza industry and the [quick-service restaurant] the industry in terms of actual net store count and percentage, Domino’s is a leader in this area, and despite these numbers, we’re going to continue to be a leader,” said Domino’s CEO Russell Weiner. “Also, what I think it tells me is that while we continue to lead development, our franchisees are doing exactly what they need to do, which is balancing capacity needs between the current stores they have and the stores they need to open.”

Channels are also driven by their own growth. Chipotle, which is wholly owned by the company, opened 42 stores in the second quarter. Fast casual has a unit growth target of 8-10% per year, and it has the pipeline to do so. Eighty percent of sites in development are Chipotlanes, which feature higher AUVs and margins.

Every year the QSR 50 captures how top fast food players are improving their footprint on a yearly basis. Here is a ranking of the 25 fastest growing chains in the United States

Check out past results:

2021

2020

2019

2018

Other related lists:

The 50 Best Fast Food Chains of 2021

The 50 Biggest Fast Food Chains in America

These 32 fast food chains earn the most per restaurant

QSR contenders for 2022

To note: Unit count is for U.S. restaurants at the end of 2021.

Note: If you are viewing on a computer, please click the arrow in the image to continue. * Indicates estimate by QSR.

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Delicious Filipino fast food can be found at Kainan Sa Kanto in Lakewood – Press Telegram https://trois-trente.com/delicious-filipino-fast-food-can-be-found-at-kainan-sa-kanto-in-lakewood-press-telegram/ Sat, 17 Sep 2022 20:46:01 +0000 https://trois-trente.com/delicious-filipino-fast-food-can-be-found-at-kainan-sa-kanto-in-lakewood-press-telegram/ I recently asked a friend if he wanted to go out for some tasty Filipino food. He said to me, “Of course I like chicken at Jollibee.” The expression on my face was one of infinite sadness when he said that. For although Jollibee comes from the Philippines, it’s not specifically Filipino cuisine. Not even […]]]>

I recently asked a friend if he wanted to go out for some tasty Filipino food. He said to me, “Of course I like chicken at Jollibee.”

The expression on my face was one of infinite sadness when he said that. For although Jollibee comes from the Philippines, it’s not specifically Filipino cuisine. Not even close. So, forgive me if I put on my culinary academic robe and give a little lecture:

For a very long time, the remarkably flavorful cuisine of the Philippines has been something of an outlier among the ethnic cuisines represented here in SoCal. Despite a large Filipino community — and an area just outside of downtown Los Angeles designated “Historic Filipinotown” — the food hasn’t had the culinary impact of the cuisine of, say, Thailand or Vietnam. . It has remained an exotic taste enjoyed by those who crave something… different. But he remained somewhat removed from the mainstream.

It is an education in world geography and colonial expansion to chew the foods of the Philippines. Filipino lumpia goes directly back to the Chinese spring roll, a dish brought to the Philippines by the many Chinese travelers who established trading posts in this chain of more than 7,000 islands. Pansit is a fried noodle dish much the same as the fried noodles found in any low-end Chinese restaurant.

From Spain there is asada, escabeche and torta – which is a type of sandwich in Spain and an omelet in the Philippines. There is more Spanish in the dishes than Chinese, and more Chinese than native Filipino. The most recent American influence on food comes down to the introduction of Coca-Cola to the islands, a boon of questionable value.

But Filipino cuisine is still…Filipino cuisine, notable for the taste of salt and umami in the pungent fish/shrimp paste called bagoong, and liquid fish seasoning patis. There is also a sourness due to the addition of vinegar, tamarind or lime-like calamansi. You will find plenty of garlic in Filipino dishes and added spices from a variety of dipping sauces – sawsawan.

We mainly eat the food from the northern Roman Catholic islands, rather than the pork-free Muslim south. But San Miguel Beer represents all the islands. What hasn’t traveled is a regional liquor called tuba, which is made from the fermented sap of the palm tree. One sip would be enough to bring the inexperienced snorkel drinker to their knees.

A great taste of the islands can be found at Kainan Sa Kanto, which is in a mini mall that is otherwise notable for a branch of Boot World next door. It’s a combination of a casual cafe, with a handful of tables and a deli, with staff that seem intrigued when a non-Filipino takes an interest in one of the many dishes on the steam table. Ask questions and they will offer you suggestions. That’s how I ended up happily chewing on pork crackers, while considering a selection of dishes – as far as I can tell, based on the deli menu (half dishes and full platters).

Daily combos are, of course, a great way to go, with a choice of chicken, pork, beef, seafood, soups, pansit, vegetables and ‘specialties’ as main courses, with sides ranging from simpler rice dishes (including fried rice), and even more noodle dishes (including “Filipino-style” spaghetti).

The spring rolls are perfectly crispy, the empanadas and lumpia are almost essential. I have a passion for barbecue pork. And I dream of one day ordering the lechon, a whole roast pig, which you have to ask for a week in advance. I would love to have it for Thanksgiving. Turkey is doing well. But a whole roast Filipino pig – pure heaven!

Until then, there’s the lumpia, filled with ground pork, carrots, celery, onions and garlic, served with a sweet and sour dip that could pass for a drink; along with the taste of pork, sweetness is an essential part of the diet. If available, I always get the kinilaw, in which the tuna is served in large cubes, tossed with lemon, rice vinegar, onions, ginger, and jalapeños, with rice balls. Inihaw may rhyme, but otherwise it’s barbecue chicken or pork skewers – basically satay, Filipino style.

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Consumption of disposable cups in cafes and fast food chains exceeds 1 billion in 2021 https://trois-trente.com/consumption-of-disposable-cups-in-cafes-and-fast-food-chains-exceeds-1-billion-in-2021/ Tue, 13 Sep 2022 01:09:10 +0000 https://trois-trente.com/consumption-of-disposable-cups-in-cafes-and-fast-food-chains-exceeds-1-billion-in-2021/ (123rf) The number of disposable cups consumed in major coffee and fast-food chains topped one billion last year amid the COVID-19 pandemic, according to a report on Tuesday. According to the Ministry of Environment report submitted to Representative Lee Joo-hwan of the ruling party, the number of disposable plastic and paper cups consumed in the […]]]>

(123rf)

The number of disposable cups consumed in major coffee and fast-food chains topped one billion last year amid the COVID-19 pandemic, according to a report on Tuesday.

According to the Ministry of Environment report submitted to Representative Lee Joo-hwan of the ruling party, the number of disposable plastic and paper cups consumed in the stores of 14 major coffee chains and four fast food brands between 2017 and 2021, including Starbucks and McDonald’s, reached over 4.34 billion.

The average annual consumption of disposable cups at these outlets was 784.8 million between 2017 and 2019 before the pandemic pushed that number up to 995.5 million during 2020-2021.

Annual consumption in 2021, in particular, stood at 1.02 billion, with the corresponding number for the first half of this year standing at 534.9 million, according to the report.

Of the disposable cups consumed in the past five years, only 27.5%, or about 1.2 billion, were returned to stores for recycling, according to the report.

In a bid to dramatically increase the recycling rate of disposable cups, the government had planned to implement a mandatory deposit system on June 10, imposing a surcharge of 300 won (22 US cents) per drink a consumer purchases. at a take-out restaurant. cup, refundable when the package is returned for recycling.

However, in a turnaround just three weeks before the scheme was implemented, the Ministry of Environment postponed implementation until December at the behest of the ruling People Power Party and cafe operators. The scheme was to come into effect on December 2. (Yonhap)

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Consumption of disposable cups in cafes and fast food chains exceeds 1 billion in 2021 https://trois-trente.com/consumption-of-disposable-cups-in-cafes-and-fast-food-chains-exceeds-1-billion-in-2021-2/ Tue, 13 Sep 2022 00:53:09 +0000 https://trois-trente.com/consumption-of-disposable-cups-in-cafes-and-fast-food-chains-exceeds-1-billion-in-2021-2/ This file image shows take-out plastic cups. (Yonhap) SEOUL, Sep 13 (Korea Bizwire) — The number of disposable cups consumed in major coffee and fast-food chains topped one billion last year amid the COVID-19 pandemic, according to a report on Tuesday. According to the Ministry of Environment report submitted to Representative Lee Joo-hwan of the […]]]>

This file image shows take-out plastic cups. (Yonhap)

SEOUL, Sep 13 (Korea Bizwire)The number of disposable cups consumed in major coffee and fast-food chains topped one billion last year amid the COVID-19 pandemic, according to a report on Tuesday.

According to the Ministry of Environment report submitted to Representative Lee Joo-hwan of the ruling party, the number of disposable plastic and paper cups consumed in the stores of 14 major coffee chains and four fast food brands between 2017 and 2021, including Starbucks and McDonald’s, reached over 4.34 billion.

The average annual consumption of disposable cups at these outlets was 784.8 million between 2017 and 2019 before the pandemic pushed that number up to 995.5 million during 2020-2021.

Annual consumption in 2021, in particular, stood at 1.02 billion, with the corresponding number for the first half of this year standing at 534.9 million, according to the report.

Of the disposable cups consumed in the past five years, only 27.5%, or about 1.2 billion, were returned to stores for recycling, according to the report.

In a bid to dramatically increase the recycling rate of disposable cups, the government had planned to implement a mandatory deposit system on June 10, imposing a surcharge of 300 won (22 US cents) per drink a consumer purchases. at a take-out restaurant. cup, refundable when the package is returned for recycling.

In a reversal just three weeks before the program was implemented, however, the environment ministry postponed the implementation until December at the behest of the ruling People’s Power Party and cafe operators.

The program was to come into effect on December 2.

(Yonhap)


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The 50 Biggest Fast Food Chains in America https://trois-trente.com/the-50-biggest-fast-food-chains-in-america/ Fri, 09 Sep 2022 15:41:45 +0000 https://trois-trente.com/the-50-biggest-fast-food-chains-in-america/ With COVID reshuffling the cards, several of the largest quick service chains in the United States have found the opportunity to increase their long-term unit goals. One of the best examples is Wingstop, which now aims to open 7,000 restaurants worldwide, up from 6,000 previously. This increase of 1,000 units is entirely due to US […]]]>

With COVID reshuffling the cards, several of the largest quick service chains in the United States have found the opportunity to increase their long-term unit goals.

One of the best examples is Wingstop, which now aims to open 7,000 restaurants worldwide, up from 6,000 previously. This increase of 1,000 units is entirely due to US white spaces. Then there’s KFC, which achieved net unit growth in the United States last year, the first time in 17 years.

Even with the less than stellar macro environment, franchisees are undeterred.

“When they look at the P&L today, when they look at the cash flow they’re generating, it creates a lot of excitement,” Wingstop CEO Michael Skipworth told analysts in late July. “A lot of enthusiasm for the development.”

Every year the QSR 50 looks at several statistics in the fast food segment, one of them being the total number of units. The following slideshow ranks the 50 largest US chains by national footprint at the end of 2021.

SEE PREVIOUS RESULTS:

2021

2020

2019

2018

Click here for a free download of the full QSR 50 and brand-by-brand breakdown.

To note: The number of units is that of US restaurants at the end of 2021.

If you are viewing on the desktop, click on the arrows in the image to see the next slide. * Indicates estimate by QSR.

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Are Twin Falls ID Fast Food Employees Grossly Underpaid? https://trois-trente.com/are-twin-falls-id-fast-food-employees-grossly-underpaid/ Wed, 07 Sep 2022 17:44:44 +0000 https://trois-trente.com/are-twin-falls-id-fast-food-employees-grossly-underpaid/ Fast food restaurant salaries have been in the news lately, with some states considering raising salaries for these employees. In Idaho, the average salary for an industry professional is less than $15 per hour. If you want to know how hard the fast food workers work, walk down Blue Lakes Boulevard in Twin Falls during […]]]>

Fast food restaurant salaries have been in the news lately, with some states considering raising salaries for these employees. In Idaho, the average salary for an industry professional is less than $15 per hour.

If you want to know how hard the fast food workers work, walk down Blue Lakes Boulevard in Twin Falls during the lunch hour. We think that one on three Americans head to the drive-thru on a typical day, according to safetyandhealthmagazine.com.

One of the events I have had the privilege of attending in Twin Falls over the years has been the McCash School For Kids donation effort. When the event is scheduled, those of us at work who are assigned to a specific Magic Valley McDonald’s location spend a few hours streaming live and trying to collect cash donations. Money raised from each participating restaurant is used to help children in southern Idaho get school supplies.

I am still floored when I perform the task. I think there is a general misconception that this job is child’s play and that there is no good reason to pay these professionals anything above minimum wage. Indeed.com lists the average hourly wage from an Idaho fast food worker at $14.59. California policymakers are considering raise state wages to $22 an hour.

Not all of these Idaho employees are high schoolers working for their first job. Many of these employees are adults raising children and need to save every penny they earn to make ends meet.

Do you believe fast food workers in Idaho earn a living wage? Should we pay them more?

Twin Falls Cities – 2021

Magic Valley Photogenic Foods

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We sampled 8 restaurants to find the best fast food chicken sandwich. https://trois-trente.com/we-sampled-8-restaurants-to-find-the-best-fast-food-chicken-sandwich/ Tue, 06 Sep 2022 19:00:46 +0000 https://trois-trente.com/we-sampled-8-restaurants-to-find-the-best-fast-food-chicken-sandwich/ Kentucky Fried Chicken is a fast food restaurant known for its fried chicken, so we were excited to try the classic chicken sandwich. For $4.99, a tasty, well-marinated piece of chicken was served on toast with mayonnaise and pickles. Besides the classic option, KFC also offers a hot version. The chicken was tasty and crispy, […]]]>

Kentucky Fried Chicken is a fast food restaurant known for its fried chicken, so we were excited to try the classic chicken sandwich. For $4.99, a tasty, well-marinated piece of chicken was served on toast with mayonnaise and pickles. Besides the classic option, KFC also offers a hot version.

The chicken was tasty and crispy, and the sandwich was well balanced. It really was a fun sandwich that we would love to order again.

minimum: Kentucky Fried Chicken is a big player in the fast food chicken sandwich game, but it’s not yet a champion. While this sandwich certainly satisfied, there were still a few sandwiches that were even better!

Christina Vanni, “The Taste of Home”

2. Chick Phil A

Although we’ve tested and ranked a total of eight chicken sandwiches, the truth is that the fast food chicken sandwich race really comes down to the top two contenders. These two are truly head and shoulders above the rest. In fact, it was very difficult to decide which sandwich should take the #2 and #1 slots. Chick-fil-A Original Chicken Sandwich comes in second for best fast food chicken sandwich. It retails for $4.75 with pickles and no mayonnaise, served on buttered toast, toasted to perfection. However, for those looking for the addition of sauce, Chick-fil-A offers a range of options.

We decided on all the sandwiches sampled, Chick-fil-A won the chicken which was moist and flavorful as well as perfectly seasoned. The sandwich had a nice crunch while the toast and buttery bread keeps the sandwich moist and satisfying. In addition to the original chicken sandwich we sampled, Chick-fil-A also sells Deluxe Chicken Sandwich, Spicy Chicken, Deluxe Spicy Chicken, Roast Chicken, and Grilled Chicken Club.

minimum: Ultimately, the best fast food chicken sandwich comes down to preference. For us there was a sandwich with a slight edge to get to the top. Keep reading to find it.

Popeye's chicken sandwich with its wrapper on a white kitchen counter

Christina Vanni, “The Taste of Home”

1. Popeyes

Popeyes’ war on Chick-fil-A has been going on for a while, but we’ve finally chosen a side. Slip into our #1 spot for the best fast food chicken sandwich is Popeyes Classic Chicken Sandwich. Even before the first bite, this sandwich immediately won the best of the bunch award. The baked chicken nuggets were generous in size and the buns were amazingly shiny. At $4.49, this delicious sandwich topped with mayonnaise and pickles was the most impressive of all the sandwiches sampled.

Early on, we decided that pickles were an essential ingredient for the perfect chicken sandwich. They bring texture, crunch and balance to fried chicken. We loved the huge slices of pickles on the Popeyes sandwich that covered the entire surface of the cake, ensuring there was the perfect amount of pickles in every bite. In this sandwich, the fried chicken pieces were chunky, well mashed and served up a nice crunch. Besides this classic chicken sandwich, they also sell a spicy version as well as the Buffalo Ranch Chicken Sandwich.

minimum: The crispy crunch of the scrambled chicken, the great pickles, and a delicious cake made Popeyes the best chicken sandwich experience overall.

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The governor just signed a landmark bill to protect fast food workers https://trois-trente.com/the-governor-just-signed-a-landmark-bill-to-protect-fast-food-workers/ Tue, 06 Sep 2022 16:12:02 +0000 https://trois-trente.com/the-governor-just-signed-a-landmark-bill-to-protect-fast-food-workers/ California Governor Gavin Newsom signed into law Assembly Bill 257 on September 5 to provide better protections for fast food workers across the state. The bill was approved by the California State Assembly in early 2022 and the California Senate also passed the bill at the beginning of September. Many media covered all of the […]]]>


California Governor Gavin Newsom signed into law Assembly Bill 257 on September 5 to provide better protections for fast food workers across the state. The bill was approved by the California State Assembly in early 2022 and the California Senate also passed the bill at the beginning of September. Many media covered all of the legislation, but the Mercury News points out that the bill “promises to give more than half a million fast-food workers more power and protections.”

The bill, opposed by restaurant owners who claimed it could drive up prices for themselves and customers, creates a Fast Food Council made up of fast food workers; employers’ representatives; and state officials. The board will set “minimum standards for wages, hours and working conditions” and could raise the minimum wage, but no more than $22 an hour. The bill was approved 21-12 in Sacramento, and hours later the bill was sent to the governor. Newsom says the bill will bolster California’s economic health. “Today’s action gives fast food workers a stronger voice and a seat at the table to set fair wages and essential health and safety standards in the industry,” Newsom said in a press release on Monday.

The Giants just hired a master sommelier

Evan Goldstein, a master sommelier who, at 26, was the youngest to pass the test at the time, is a longtime San Francisco Giants fan. According to San Francisco Chronicle, Goldstein will lead a massive wine expansion at Oracle Park – for players and customers. The Giants also claim to be the first baseball team to serve wine in a ballpark, namely Candlestick Park in 1977.

Pop-up cafe returns to 24th Street

Sunset Roasters owners Philip and Sara Roliz opened La Ventana in the current Donaji window for just a few weeks in early August. Now they announced the instagram they will be back for good from September 14, from Wednesday to Saturday.

90-year-old Chinese restaurant Redding closes unexpectedly

Jeannie Lim, who co-owns her family’s restaurant, Lim’s Cafe, alongside her brother and two sisters, said SFGATE the last day of service will be September 6. She said selling the restaurant to local restaurateurs Jeff Garrett and Lon Tatom, owners of Jeff’s California Cattle Company and Lumberjacks, was not an easy choice. The new owners have not confirmed plans for the location.

Berkeley’s Raising Cane Outpost Canceled

A spokesperson for the super popular chicken finger chain Raising Cane has confirmed SFGATE that 2580 Bancroft Way in Berkeley is no longer built. The company says the location was the wrong choice, but the plan remains to open in Berkeley as soon as possible – just in a different location.

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California Governor signs landmark law for fast food workers | Economic news https://trois-trente.com/california-governor-signs-landmark-law-for-fast-food-workers-economic-news/ Mon, 05 Sep 2022 18:04:42 +0000 https://trois-trente.com/california-governor-signs-landmark-law-for-fast-food-workers-economic-news/ SACRAMENTO, Calif. (AP) — California Governor Gavin Newsom on Monday signed a landmark national measure giving more than half a million fast-food workers more power and protections, despite the objections from restaurant owners who warned it would drive up consumers. costs. The landmark law creates a 10-member fast food council with an equal number of […]]]>

SACRAMENTO, Calif. (AP) — California Governor Gavin Newsom on Monday signed a landmark national measure giving more than half a million fast-food workers more power and protections, despite the objections from restaurant owners who warned it would drive up consumers. costs.

The landmark law creates a 10-member fast food council with an equal number of worker delegates and employer representatives, plus two state officials, empowered to set minimum standards for wages, hours and working conditions in California.

Newsom said he was proud to sign the measure into law on Labor Day.

“California is committed to ensuring that the men and women who have helped build our world-class economy are able to share in the state’s prosperity,” he said in a statement. “Today’s action gives fast food workers a stronger voice and a seat at the table to establish fair wages and essential health and safety standards across the industry.”

The law caps minimum wage increases for fast-food workers at chains of more than 100 restaurants at $22 an hour next year, up from the minimum of $15.50 an hour across the board. the state, with the cost of living rising thereafter.

The state legislature approved the measure on Aug. 29. The debate split along party lines, with Republicans opposing it.

Senator Brian Dahle, the Republican gubernatorial candidate in November, called it “a springboard to organize all these workers.”

Supporters had said they hoped the measure would inspire similar efforts elsewhere.

The author of the measure, Assemblyman Chris Holden, D-Pasadena, said it would be “a new way to ensure marginalized workers have a voice in the workplace.”

Restaurant owners and franchisors opposed the law, citing an analysis they commissioned from the UC Riverside Center for Economic Forecast and Development, saying the legislation would increase costs for consumers.

The International Franchise Association called it “a fork in the eyes” of people who operate restaurant franchises and said it could raise consumer prices by up to 20%.

“This bill was built on a lie, and now small business owners, their employees, and their customers will have to pay the price,” IFA President and CEO Matthew Haller said in a statement. a statement. “Franchises already pay higher salaries and offer more opportunity for advancement than their independent counterparts, and this bill unfairly targets one of the greatest models for realizing the American Dream and the millions of people it supports. »

However, Holden urged opponents to give the law a chance.

“Speaking as a former franchisee, I would have welcomed this inclusive process, which actually benefits not only the worker but also the franchisee,” he said in a statement.

Copyright 2022 The Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed without permission.

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Fast and slow food – ShareCafe https://trois-trente.com/fast-and-slow-food-sharecafe/ Tue, 30 Aug 2022 12:00:34 +0000 https://trois-trente.com/fast-and-slow-food-sharecafe/ by Joshua Pettman – Investment Analyst American fast-casual restaurants Wingstop and Shake Shack have achieved very different operating results and returns on investment over their relatively short lives. The reason? Two very different approaches to selling fast food – one proving to be a clear winner for investors. Halfway between the concepts of “full service” […]]]>

by Joshua Pettman – Investment Analyst

American fast-casual restaurants Wingstop and Shake Shack have achieved very different operating results and returns on investment over their relatively short lives. The reason? Two very different approaches to selling fast food – one proving to be a clear winner for investors.

Halfway between the concepts of “full service” and “quick service restaurant” (QSR), the power of “fast casual” restaurants comes from their ability to combine experience and convenience at an affordable price. This premiumisation of fast food has attracted growing numbers of customers, with fast food concepts taking over from traditional QSRs such as McDonald’s in the lower end, and table-to-table chains such as Olive Garden in the mid-range. .

Although they all fall under the same definition, fast-casual restaurants are anything but homogeneous, with concepts spanning a range of cuisines from burgers to burritos and pizza to chicken wings. The different approaches taken by different concepts can be illustrated by exploring the operations of two fast-casual restaurants: Wingstop (chicken wings) and Shake Shack (burgers).

wing stop is the largest chicken wing-focused fast-casual restaurant chain in the world, with more than 1,700 locations.[1] The restaurants are characterized by small dining rooms, Class B real estate locations, and a simple menu with cooked-to-order items. Restaurants typically have five or six fryers with a capacity of two to four fry baskets and a relatively simple kitchen layout that accommodates Wingstop’s relatively simple menu. The simple nature of these in-store operations has allowed Wingstop to franchise 98% of locations while maintaining a consistent customer experience. A franchisee can expect to pay an initial investment of $400,000 to run their restaurant, and they will typically need three to five employees to handle day-to-day operations.

At the opposite, Shake Shack, a modern-day “roadside” burger stand renowned for its quality, features an urban footprint in premium real estate locations. Unlike Wingstop, the majority of Shake Shack restaurants (better known as Shacks) are company-owned. Shake Shack was developed by professionals with a background in gastronomy. This gastronomic mantra is reflected in the quality of food and experience at Shake Shack. The beef is freshly ground every night and the burgers are made to order. Therefore, Shake Shack is much more operationally complex than Wingstop and typically requires an initial investment of around US$2 million.

The differences in the nature of the foods offered and the dining occasions for which they are suitable are also important. Wings are a highly transportable product, especially when cooked fresh as Wingstop does. The meat and bone are both heated to 165°F, and during transport the hot bone continues to cook the wing from the inside, creating an evenly cooked product whether you eat it in the store or at home . Wingstop wings are often ordered online and consumed offsite, especially for major sporting events. Conversely, burgers generally do not ship well for off-site consumption. When you dine at the Shake Shack, it’s often for premium burgers, and as a result, consumers usually dine to get the most out of the food.

Wingstop’s offsite dining opportunity means they can keep occupancy costs low, with the model well suited to 1,600 square feet with little seating in cheap rental locations out of the way. In contrast, Shake Shack’s on-site consumption means restaurants are typically around 3,500 square feet in size and located in high-cost, high-traffic locations.

Fig. 1: Interior of a Wingstop restaurant


Source: winsightmedia.com

Fig. 2: Interior of a Shake Shack restaurant


Source: metropolismag.com

Likewise, Shake Shack’s complex kitchen leads to higher labor costs. Another consequence of kitchen complexity was discovered throughout the pandemic when restaurants often operated with minimal staff. Shake Shack had to reduce some of its menu offerings and prioritize the most in-demand items, removing hot dogs and hand-spun “concretes” (dense frozen creams mixed with toppings and mixes) from the menu . Wingstop stores, on the other hand, were able to maintain their full menus as their simplicity meant that even with a tighter labor market, Wingstop was able to meet the demand for their products. Shake Shack’s intricate kitchen is further highlighted by the wait times experienced during the dinner and lunch rush. Typically, it only takes eight minutes to prep and cook a Shake Shack meal, far faster than the 16 minutes it takes to prep and cook Wingstop’s chicken wings. However, during times of high demand, the Shake Shack order window can extend to 20-25 minutes. Comparatively, during peak periods, Wingstop can maintain its 16-minute prep time.

The biggest challenge Wingstop faces is the price volatility of chicken wings. Wings are a by-product, with supply determined by the production of chicken breasts, regardless of the dynamics of demand for chicken wings. Wings cannot be purchased on fixed price contracts and spot rates tend to be quite volatile. The company is thus investing in upstream capacity to try to reduce this volatility for franchisees.

Wingstop’s simple operating model and relatively low capital expenditure (capex) resulted in a 79% annualized return on investment (ROI) for the franchisee, based on figures for the quarter ending June 30, 2022.[2] Shake Shack had a similar restaurant EBITDA[3] margin (19% vs. 20% for Wingstop) over this same period, but has to invest much more capital per unit, and therefore achieved a 36% lower annualized return on investment.[4]

Wingstop restaurants generate strong returns, allowing franchisees to constantly reinvest cash flow to drive unit growth. In 2021, existing franchisees accounted for approximately 93% of restaurant openings and, on average, each franchisee operates six restaurants. Conversely, Shake Shack has had to raise capital and dip into its cash balance to maintain unit growth targets while posting company-level annual losses in 2020 and 2021 (and expected for 2022).[5]

We demonstrated how two fast food concepts took very different approaches to selling food, resulting in varying returns on investment. Our goal as investors is to find attractive investment opportunities, and as part of this process, we seek to compare and contrast the characteristics of competing business models to determine which are most advantaged. Investors in the fast-casual space who have identified companies with advantageous characteristics have been rewarded impressively for their positioning, with a strong outperformance against the broader restaurant sector, as shown in Figure 3.

Fig. 3: Top 15 US-listed restaurants ranked by 5-year yield with dividends reinvested

Source: FactSet Research Systems, Platinum Investment Management Limited. Past performance is not a reliable indicator of future returns. As of June 30, 2022.

The Platinum International Brands Fund invests primarily in globally listed securities with well-known consumer brand names and aims to provide long-term capital growth.

DISCLAIMER: This information has been prepared by Platinum Investment Management Limited ABN 25 063 565 006, AFSL 221935, trading as Platinum Asset Management (“Platinum”). Although the information in this article has been prepared in good faith and with reasonable care, no representations or warranties, express or implied, are made as to the accuracy, adequacy or reliability of any statements, estimates, opinions or other information contained in the article. , and to the extent permitted by law, no liability is accepted by the Platinum Group companies or their directors, officers or employees for any loss or damage resulting from reliance on this information. Commentary reflects the opinions and beliefs of Platinum at the time of preparation, which are subject to change without notice. Comments may also contain forward-looking statements. These forward-looking statements were made based on Platinum’s expectations and beliefs. No assurance is given that future developments will meet Platinum’s expectations. Actual results could differ materially from those expected by Platinum. The information presented in this article is general information only and is not intended to be advice on financial products. It has not been prepared taking into account the investment objectives, financial situation or needs of any particular investor or class of investors, and should not be used as a basis for making decisions. investment, financial or otherwise. You should obtain professional advice before making any investment decision.

[1] Source: Wingstop Restaurants, Inc. – About Us
[2] Return on investment (ROI) is a measure of a company’s profitability and the efficiency with which its capital is used. Wingstop ROI Source: Company Report.
[3] Earnings before interest, taxes, depreciation and amortization (EBITDA) is a measure of a company’s operating profitability, i.e. the profits it generates in the normal course of its activities, without taking account of capital expenditures and financing costs. It is usually calculated as income minus expenses (excluding taxes, interest, depreciation and amortization). EBITDA margin is calculated as a percentage of average unit volume (AUV).
[4] Source: Company Reports, Platinum Investment Management Limited. Data at the end of June 2022.
[5] Source: Company Reports. Data at the end of June 2022.

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