Golden Corral has completed the rollout of smokers to its 485 restaurants when it also introduced a new line of barbecue items at the buffet chain. Golden Corral’s new Smokehouse menu features slow-cooked, smoked meats such as pork, chicken, ribs, turkey, and brisket. It also includes several flavorful side items and a variety of barbecue sauces – Sweet BBQ, Spicy BBQ, and Smokehouse BBQ, as well as regional BBQ sauces.
Golden Corral's new design is centered on making guests feel like they are in a cozy, comfortable environment, said President & CEO Lance Trenary. Larger windows, new lighting fixtures, stacked stone and wooden panels are being incorporated to give the space a sophisticated, but homey quality.
Golden Corral, the nation’s largest grill-buffet chain, announced restaurant industry veteran Darryl Webb Sr. has been hired as Senior Vice President of Operations.
There's nothing wrong with new food trends and flavors, but sometimes it's comforting to linger over old favorites. Tastes like pot roast, cinnamon bread and tomato soup remind people of happy times - and keep them returning to familiar restaurant favorites.
Lately there has been a lot written about companies attempting to improve their business by upgrading the consumer experience. Especially retailers threatened by on-line shopping, and restaurant brands suddenly faced with declining demand. Some companies already have it ingrained in their DNA, like Ritz-Carlton Hotels, Nordstrom, or Chick-fil-A. Other companies have to revise their culture to improve their level of customer care.
Golden Corral President and CEO Lance Trenary was a guest on the Bloomberg Markets AM program on Bloomberg Radio on May 24. Trenary and the show’s host Lisa Abramowicz discussed Golden Corral’s new 7-Day Brunch service, changes in the casual dining experience and how restaurant chains are responding to consumer demand.
The breakfast-and-lunch offerings at the Raleigh, N.C.-based buffet chain will be available every day from 9:30 a.m. to 2 p.m. They include new strawberry cheesecake French toast, made-to-order eggs and omelets, biscuits and gravy, sausage-and-egg skillets and carved glazed ham, as well as fried chicken, pot roast and miniature burgers.
After 25 years in the restaurant business, Mike Richey knows that an offer of a dollar more per hour from a competitor can be too much for an employee to refuse. Richey, who operates five Golden Corrals, wishes his employees well when they leave. But that's not the end of the story. A couple of weeks later he calls them to ask if they'd like to return to their old job--a practice that has paid off for him over the years.
Today, the largest number of multi-unit franchisees is in the restaurant sector. Beginning in January 2017, Golden Corral embraced this trend, making it easier for multi-unit operators to open even faster.
As Golden Corral begins moving into dozens of former Ryan’s, Old Country Buffet and HomeTown Buffet sites, the buffet leader is experiencing both the growth and cost benefits of restaurant conversions.
For over 15 years, Golden Corral restaurants have been saying thank you to veterans throughout the nation by hosting Military Appreciation Night, during which the men and women who have served our country are invited to enjoy a free meal.
With consumers more choosy about their dining options, many restaurants have slashed prices to lure diners through their doors – Golden Corral has opted to take a different route. The nation’s grill-buffet chain’s out-of-the-box strategy went like this: Hire more staff and boost prices on the weekends to offer customers more choices.
"I'm able to pick up a phone or send an email to other franchisees or people in the franchisor office to get solutions to everyday problems and compare notes. And we receive reports on a regular basis to see how we compare to the system and to other franchisees in the critical measurements of our business." Doug Higdon
Mills Sinclair is a man living life on his terms. He's equally at home on the golf course at his Arizona home in Scottsdale, on the beach at his Mexican vacation home, or sitting in a corner of one of his restaurants on Sunday "watching families interact in ways they don't often do anymore."
Shooting victim, Alize Valadez, woke from her coma and asked for Golden Corral. The local restaurant made her dream come true.
President of GC Partners, a Winston-Salem-based company that owns and operates 12 Golden Corral locations in North Carolina, South Carolina, and Florida, Gronewoller is an employees' employer. With more than 20 years of franchise experience, he believes "more in the man than the method" in overseeing his family-style restaurants. This people-centered formula success has spilled over into the neighborhoods his restaurants serve.
Like most relationships in life, a strong bond between a franchisor and their franchisees is built on several core values of communication. Availability and consistency. Open, honest interaction. Trust and support.
How are some of the top franchises successful? There is no one-size-fits all philosophy. What works well for one franchise may not for another one in a different industry. But there are some traits many franchises share that establish a solid foundation and continue to keep brands successful and relevant over the years.
Eric Holm, multi-unit franchisee at Golden Corral in the Florida area, talks with Fox & Friends about giving back to the community through Helpings From the Heart. His own background inspired him to found the program which provides up to 25,000 meals to people in need at Thanksgiving time.
Bob McDevitt, Golden Corral’s senior vice president of franchise development, shares six secrets that has helped build the brand that brought in $1.8 billion in revenue last year.
Lobster, long considered a luxury, is becoming a little more ordinary. Soaring supply and falling prices for whole live lobster, along with new food trends, are changing how people eat the crustacean—perhaps for the long term. Sandwich shop Quiznos, like other inexpensive chains, is adding more lobster dishes alongside its subs. Golden Corral, the buffet-style restaurant, has put lobster on the menu for the first time.