Golden Corral Breaks New Ground in Old Sites!
Guests line up to enjoy a meal at the Maple Grove, MN opening.
Golden Corral, in a recent change of strategy, has embarked on an aggressive development effort into previously untapped markets with the use of in-line, end caps or previously occupied space.
Markets where new, two-acre, ground-up, free-standing opportunities are at a premium are now being developed by Golden Corral, thanks to the expanded strategy and the recent closure of 150 restaurants previously occupied by Ovation Brands.
“This opens up plenty of otherwise difficult to develop markets for us. Buffet dining requires space for merchandising the offering, room to navigate around the buffet, a comfortable place for family dining, and a fully equipped kitchen. All this takes over 10,000 square feet of space.” said Bob McDevitt, Senior Vice President.
Five restaurants are now open and plans are underway to open up to 25 new locations in 20 new markets in Minnesota, California, Connecticut and others.
Lots of Chefs in the Kitchen and the Soup is Great!
Golden Corral InnovationParticipating Chefs (left to right): R. Ferreira of Custom Culinary, J. Malloy of Ken's Foods, R. Delany of Smithfield Foods, B. Heidbrink of Rich's, M. Hampson of Kraft Heinz, B. Frick of Nestle, K. Fults of Custom Foods, G. Meikle of Texas Pete's, T. Morgan of Nestle, J. Wainright of Midas Foods
Recently the Golden Corral Food and Beverage department held a culinary ideation and tasting session. The session was headlined by chefs from Golden Corral supplier companies like Nestle, Rich’s, Midas and Ken’s, who were invited to cook up ideas for increasing Golden Corral variety and taste appeal. Along with the food and beverage team, the session included Golden Corral management, franchisees, and general managers of the Golden Corral test stores.
The fresh flavors and perspectives of this best-in-class peer group brought delicious ideation to life with “Tantalizing Tastes from the Tropics,” “Big Bold Flavors,” “An Italian Family Feast,” and “Flavorful Feast from the Sea.” As you can see, we are cooking up some mouth-watering menu additions!
Want to be part of a brand paving the way down the ideation pathway? Contact Annette Bagwell at 919-881-4479.
Premium Weekends SuccessSeveral months ago we introduced you to fun new advertising, featuring Jeff Foxworthy for the Premium Weekend promotion, rolled out during the first quarter of the year. The promotion was a great hit, featuring premium offerings and dynamic flavors. Endless Carved Slow Roasted Prime Rib, NEW Premium Jumbo Butterfly Shrimp, Honey Teriyaki Glazed Salmon, and Golden Delicious Shrimp, all for the value price of $13.99. Where else can you get all-you-can-eat USDA Prime Rib and huge butterfly shrimp for a price like that!
This unmatched price point, paired with delicious food was instrumental in bringing in guests – and keeping them coming back for more. Premium Weekends’ menu was designed to deliver value and to enhance our guests’ experience with high appeal dishes. If you can do all that and increase margins, well, you have really done something right!
Want to know what’s cooking at Golden Corral? Visit our promotional feed here.
Bursting with New FlavorAs Golden Corral continues to challenge itself to prepare more exciting and dynamic dishes, new flavor profiles have become paramount. In recent years, we have tested a myriad of recipes with heat, smoke, and international spices to come up with enticing pairings to add to our much-loved comfort food favorites. The unparalleled taste of smoked meats crafted with care pushed their way to the forefront.
In a recent move to break our own boundaries, smokers are being added to new and remodeled restaurants, to make mouth-watering smoked meats like brisket, turkey breast, sausages, spare ribs, and chicken quarters - all to personalize with your preference of traditional, spicy or sweet barbeque sauces.
Get to know more about the Golden Corral brand by visiting http://www.goldencorralfranchise.com/.