Nation’s Restaurant News: ‘Arby’s same-store sales up 7.6% in 2Q’
Continued growth attracts attention from major trade publication
Nation’s Restaurant News is one of the most important trade publications for the restaurant industry. It’s journalists scour the food world for stories about great operators and food concepts. What’s the next great idea in the industry? What’s new and noteworthy?
How about a 50-year-old brand that is enjoying sales growth that’s more typical for a startup? Arby’s gave NRN a sneak peek at our quarterly earnings report — which shows our same-store sales up 7.6% compared to a year ago — and invited them to ask questions about our winning streak, which is now at 19 consecutive quarters.
Here are some excerpts from their article, dated July, 24, 2015:
The chain’s marketing — “We Have The Meats” — was started a year ago and, (CEO Paul) Brown said, has helped the chain break through the noise in the quick-service restaurant sector. The company said that it outpaced the quick-service restaurant industry by 5.3 percentage points in the second quarter.
“That’s continued to break through the clutter and really do a great job of telling the story we have,” he said. “We have multiple proteins, multiple meats and the types of sandwiches you can’t find in a quick-serve format anywhere else.”
Brown said these messages are convincing customers to give the 3,300-unit Arby’s a try after some time away. …
The chain’s sales strength has given the company confidence to build new units and remodel existing locations, both of which it hopes will help lift systemwide sales to its goal of $4 billion by 2018. Those systemwide sales were $3.26 billion in 2014.
The Brand opened 61 restaurants in 2015 — twice as many as last year and four times as many as the chain opened the year before that.
The Brand also remodeled 179 restaurants in 2015. Those remodels on average lift sales by 15 percent per unit, Brown said.
“We think that, as we continue to improve the buildings, and the quality of the buildings matches the quality of the food more closely, that pulls together a much more compelling value proposition for customers over time,” Brown said.
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