Golden Corral Exec Offers Secrets to Building a Powerhouse Brand
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.
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A Lobster in Every Pot
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.
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