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15 Restaurant Franchises That Immediately Tanked - Duration: 8:50.
• What restaurant franchise closed after causing the biggest Hepatitis-A outbreak in
American history?
What doomed hamburger chain invented a version of the Happy Meal six years before McDonald's?
Some of these were successful for a while, and some bombed from the start, but here are
15 restaurants that just absolutely tanked.
15 –Howard Johnson's • At one point, Howard Johnson's restaurants
were serving more American families than anyone outside of the U.S. Army.
• The distinct orange roof was as much as signature look as McDonald's golden arches,
but several changes in ownership slowly killed the company, which also operated a chain of
hotels under the same name.
• When Marriott divested from the fast food industry, the restaurants were left to die
slowly.
The final one closed in October of 2017.
14 –Sambo's • As the story goes, Sambo's was named
using bits of its founders' names – Sam Battistone and Newell Bohnett.
• Supposedly, the connection to the racist children's book "Little Black Sambo"
was coincidental… despite them decorating the restaurants WITH SCENES FROM THE BOOK.
• Still, the chain became hugely successful, operating over eleven-hundred stores at its
peak.
• The chain collapsed in the 1980s, and sold most of its locations to Denny's and
other chains.
Today, there is only one location remaining in Santa Barbara, California.
13 –Kenny Rogers Roasters • Country singer Kenny Rogers opened his
infamous line of rotisserie chicken restaurants in 1991, grew to over 400 locations, went
bankrupt, and closed all but one by 1998.
• It is now best remembered as being a plot device in a pretty good episode of Seinfeld.
• But believe it or not, Kenny Rogers Roasters, after a couple of ownership changes, is a
hugely-successful and fast-growing chain… in Asia.
• There are over 150 locations across Southeast Asia, including one in the Beijing Capital
International Airport.
12 –Lum's • It might not be hard to imagine how a
restaurant based around hot dogs would go out of business.
• But Lum's steamed their hot dogs in BEER, so they did okay for a while there.
• Unfortunately, the owners of the successful Florida franchise extended themselves too
far, buying the Caesars Palace Casino on the Las Vegas Strip in 1969, and selling the Lum'shot
dog franchises.
• The franchise – and its new owners – were bankrupt by 1982.
11 –Chi-Chi's • When Chi-Chi's opened in the American
Midwest in the 1970s, it enjoyed incredible success as one of the only Mexican-themed
chain restaurants in the region.
• But by 2003, the chain had gained competition, and lost a lot of originality.
• And then they caused the largest Hepatitis-A outbreak in American history at a restaurant
in Pittsburgh, infecting 660 people and killing 4 with contaminated green onions.
• Today, Chi-Chi's only exists as a brand of salsa sold by Hormel.
And nine locations in Belgium, for some reason.
10 –Childs • Childs is one of the first casual dining
chains in the United States, ever.
• It brought restaurant-style dining – which was once a uniquely high-class – at prices
normal people could afford.
It was one of the first chains to maintain a consistent look between branches for branding
recognition.
• Childs peaked in the 1920s and 1930s, but began to tank after owner William Childs
began to shift the menu to his own vegetarian preferences.
• In 1961, it was bought and phased out by the Riese Organization, owners of T.G.I.
Fridays, Applebees, and Dunkin' Donuts.
9 –Steak and Ale • Norman Brinker is the man behind Jack-in-the-Box
and Chili's.
But he's also the man behind the far less-successful Steak and Ale.
• Steak and Ale was one of the first restaurants to feature a self-serve salad bar, and in
1966, it served an 8-ounce steak for a $1.95.
• But Steak and Ale signalled a boom in the fast-casual style of dining, and it couldn't
keep up with its new competition.
• Its last 50 locations closed in 2009, but the owners of Bennigans have bought the
rights to the chain, and are planning to revive it.
8 –Gino's Hamburgers • Gino's Hamburgers was opened by NFL
Hall-of-Famer Gino Marchetti, and became one of the first fast-food restaurants to use
sports as a major selling point in 1957.
• The chain did well, until it was bought by Roy Rogers in 1982, which converted most
of the locations… and then tanked THOSE locations as well.
• The chain was revived in 2010, and now operates two locations in Pennsylvania under
the name "Gino's Burgers and Chicken."
7 –Roy Rogers • Unlike many of these franchises, Roy Rogers
actually somewhat survived its nosedive.
But in 1990, the franchise operated 648 locations.
Today it barely has 50.
• Most of the other 600 locations were sold to Burger King, Wendy's, and Boston Market.
Others were converted to Hardee's.
• The chain may be making a comeback, though, as 8 East Coast franchises opened in 2015
and 2016 alone.
6 –Burger Chef • In a lot of ways, Burger Chef was a better
McDonald's.
The chain pioneered a new technology that could cook burgers faster than anyone: 800
per hour.
• They even pioneered the idea of a "Fun Meal" in 1973 – a kid-sized meal with
a small burger, fries, dessert, drink, and toy.
McDonald's "invented" the Happy Meal six years later.
• The company behind Burger Chef optimistically opened over A THOUSAND locations across the
United States between 1958 and 1972.
• But that overexpansion did them in as a company, and the whole operation was sold
to Hardee's and phased out in 1981.
5 –Minnie Pearl's Chicken • Minnie Pearl's Chicken came up in the
1960s as a competitor – or imitator – to newly-established chain Kentucky Fried Chicken,
and unlike KFC, it had the name of a famous country starlet attached to it.
• The company behind the chain started selling franchises faster than they could open them.
They had sold 300 stores, but only opened five.
• At that point, they took their stock public, and announced two NEW franchise ideas – one
chain named after a gospel singer, and Minnie Pearl's Roast Beef.
• Soon, the company's practice of expand first, run a business later, caught up with
it.
Not only were individual businesses not especially successful, but they were artificially inflating
stock prices by misreporting franchises fees for locations that never opened.
• They became the subject of a federal fraud investigation, and that was the end of Minnie
Pearl's Chicken.
4 –G.D. Ritzy's • G.D. Ritzy's was a Columbus, Ohio-based
chain of 50's diner-themed burger joints.
• The restaurants grew out of a management dispute with a number of local Wendy's franchisees,
who eventually split and opened their own chain together.
• The first location opened in 1980, but all the local restaurants were closed by 1991,
leaving only three operating franchises – in West Virginia, Indiana, and Kentucky.
• Plans are currently in motion to re-open a Ritzy's in Columbus at the site of a former
used car lot.
3 –Shrimp Boats • For some reason, this Southeastern US
seafood chain went by two names: The Shrimp Boat – that's BOAT, singular; and Shrimp
Boats – that's BOATS, plural.
• Adding the "S" was apparently an attempt at re-branding… but why?
• And the history of this franchise is even more confusing than that.
Most of the franchises were independently owned, and simply re-branded to become Shrimp
Boats, which means this was barely a chain at all.
• It was more like just a bunch of seafood restaurants that happened to share a name.
Five of them still exist, and the only thing they seem to share in common is the sign.
2 –White Tower • White Tower was a blatant rip-off of White
Castle, developed after its creators investigated the White Castle franchise, and then hired
one of its operators.
They even designed the restaurant with the twin castle towers.
• Despite the obvious infringement, White Tower was fairly successful, expanding even
during the Great Depression and eventually opening 230 locations.
• Eventually, White Castle won a court ruling against their blatant copycats, forcing them
to change their design.
The company eventually imploded, and now the last White Tower sits alone in Toledo, Ohio.
1 –All-Star Cafe • At most, there were only ever 10 locations
of the "Official" All-Star Café.
But you'd never know it, because there was an ALL-OUT BLITZ of advertising about it in
the 1990s.
• It was basically a Planet Hollywood or Hard Rock Café, but for sports.
Shaq, Ken Griffey Junior, Wayne Gretzky, and Joe Montana all invested in it and advertised
for it.
• But despite the star power behind it, the All-Star Café opened in 1995, and closed
its final location in 2007, for a total of 12 years
in business.
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Chef CARVES DEER In Front Of Vegan Protesters | What's Trending Now! - Duration: 3:45.
A Toronto chef taunted vegan protesters by carving meat in front of them.
You're watching What's Trending, I'm Martine Beerman.
Make sure to subscribe for social media and trending news stories daily.
Here I am, reporting on yet another vegan story.
I don't know what the world is trying to tell me, but I don't think I'm going to become
vegan anytime soon.
Michael Hunter is the executive chef of the Antler Kitchen & Bar in Toronto.
He calls himself The Hunter Chef since the restaurant specializes in wild game and personally-foraged
ingredients.
But Marni Ugar, who organized the protest, says she targeted Antler because they claim
to support ethical farming.
She told Unilad: "I chose Antler because their patrons feel good about eating ethical
meat.
I believe there's no such thing; for that one animal, no matter what kind of animal
and how they were raised, that's their life and they don't want to die."
I hear that.
The whole not wanting to die thing.
She says she first noticed the restaurant when she was walking by last December and
saw a sign in front that read "Venison Is The New Kale."
By no means am I making fun of the death of animals, but that is a really smart slogan.
But when the protesters showed up, Hunter set up shop at the front of the restaurant
and began carving up a giant deer leg.
Though he seemed fairly composed, Ugar said: "When Michael came to the window carving into
the leg of a deer, he looked like a crazed man unravelling in front of us, taunting a
group who were there because they care about animal welfare."
He didn't just carve the animal in front of them.
When it was cooked, he came back to the front of the restaurant and ate it.
And we can get into a whole bunch of debates over veganism or whether you should be a meat
eater, but in this instance, at least you can say he's not just doing it as a stunt.
He's actually utilizing the animal that he's killing.
Hunter has avoided interviews with the media, but a post to their Instagram featured a spring
cocktail with the caption, "Need a drink?
We sure do."
The protesters believe Hunter's actions were especially cruel, given the circumstances.
Activist Len Goldberg said: "We chose that particular location to do our vegan outreach
because that restaurant goes beyond the profound problem of serving the bodies of murdered
animals, to actually celebrating the murder of animals."
This is a really, really tough subject because I personally am a meat eater and so I do celebrate
eating meat.
You should celebrate it if you're a meat eater, otherwise you're just taking that life for
granted.
And in fact for myself, anytime I eat anything that is meat and was formerly living, I say
a little something in my head to thank the animal for having given itself.
Maybe not voluntary, but still part of the food chain.
It gave itself to me, so I could live.
It's unclear if the protests have affected Antler's business, though plenty of carnivores
online are showing their support.
@CondoChris: "Antler is actually a socially conscious restaurant.
The protesters didn't even read the menu - there are lots of vegan options and Chef Michael
Hunter regularly forages for fresh wild edibles to serve there that many of the protesters
probably haven't tried.
What a shame."
Comedian Patton Oswalt tweeted: "Next time I'm in Toronto I'm dining at Antler."
Keith Monaghan: "This just makes me want to fly to Toronto, go to Antler, sit in the
exact same window seat, and eat venison and drink bourbon.
Well played, restaurant co-owner."
Journalist Adam Radwanski was there the night this all went down, and said it didn't give
him much pause when he walked in and saw the "in-window butchering" already in progress.
But the Vegan Internet is not to be trifled with.
@sista7668: "Keep protesting everyone!!
We are all with you in spirit and thoughts!"
And the host of Canada's version of The Bachelor said, "Super disappointed with how Antler
restaurant in Toronto chose to respond to animal rights activists outside their restaurant."
But he later deleted that tweet.
And Philosophical Vegan said: "Provoking people isn't heroic, he just sank to their
level (I don't agree with those activists' methods).
Reasoned discussion would have been heroic."
So what do you think about this whole thing?
Is there mid-ground?
Is it even possible to get to the middle and then all share a nice meal together?
Would you guys go to Antler?
Have a beer there?
Let us know in the comments, and for more trends head to whatstrending.com.
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Improve Restaurant Server Performance with Upserve - Duration: 2:06.
Did you know that 70% of restaurant staff turns over each year?
That means constant headaches for owners and managers with never-ending recruitment, added
costs of training new employees, and the loss of that server's institutional knowledge
when they leave.
Most important, staff turnover directly impacts your guest experience.
And your servers are not only your front line sales people, they're the face of your restaurant
when guests walk in.
So how do you best train staff to keep them happy, help them raise their average check
sizes, and ultimately make more tips?
It's simple, you not only tell them how they can improve, but you show them how.
That's the power of Upserve's Server Performance.
Since Upserve has insights about everything from the POS to Payments, you'll find out
not only who your top servers are, but why they're performing well or not based on
each server's scorecard.
It's like the back of a baseball card with the secrets to each server's success.
Upserve builds up a history of server sales, turn times, voids, discounts, and more, so
you'll have a full picture in one place when it's time to develop training.
With this, you can see how each server's strengths and weaknesses stack up to their
peers and how they rank selling specific menu items at certain shifts.
This way, you can pair the one who's struggling to up-sell a bottle of red wine with one who's
excelling at it, and turn each staff member into a top performer.
But Implementing training is only half the battle; you need to know if it's working.
With Server Performance, you can set custom date ranges to easily track server improvement
by the day, week, month or year.
Or create a friendly competition among your staff with contests to see if the training
worked while also getting real results.
We've seen customers increase their sales by 30% using Upserve and Server Performance.
It's time your restaurant did too.
To see how to best train and retain your top selling staff, schedule a demo today at upserve.com/demo.
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Local restaurant donating 100% of profits to Garza family - Duration: 0:24.
For more infomation >> Local restaurant donating 100% of profits to Garza family - Duration: 0:24. -------------------------------------------
Card-making party set for local restaurant owner recovering from attack - Duration: 1:49.
For more infomation >> Card-making party set for local restaurant owner recovering from attack - Duration: 1:49. -------------------------------------------
East Izakaya (Restaurant Audit) - Duration: 10:02.
East Izakaya audit
Editing : Kim
Research : Yawen
Direction and Special effects : Nadir
Filming : Yoonsun
" Overly Excited Tourist "
Special Thanks to East Izakaya staff for their support
Special Thanks to NC libraries for all their support and help
Video made as a group project for Dinning Room Services course ( Niagara College)
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