Hog’s Aus­tralia’s Steak­house has opened its first drive-through Hog’s Ex­press store.

Inside Franchise Business - - Contents -

Pop­u­lar Hogs’ Aus­tralia un­veils lat­est in its busi­ness mod­els

What’s cru­cial to the ex­pe­ri­ence how­ever, is build­ing a rap­port with cus­tomers so they are ex­cited to visit the store.

The youngest mem­ber of the Hog’s fam­ily has taken the speedy food ser­vice con­cept one step fur­ther.

The new­est ad­di­tion to the Hog’s port­fo­lio ticks all the boxes as cus­tomers can choose from dine-in, take­away, drive through and home de­liv­ery. The Bris­bane out­let has al­ready proved more pop­u­lar than ex­pected, par­tic­u­larly with the lo­cal po­lice sta­tion.

Na­tional op­er­a­tions man­ager Paul Piert ex­plains “Peo­ple are time poor, the de­mo­graphic is wide­spread from school chil­dren to mums and kids com­ing in for a cof­fee, workies, lo­cal po­lice force, it’s ver y di­verse.”

Some cus­tomers are al­ready em­brac­ing the home de­liv­ery op­tion up to four times a week, and Piert says this is new busi­ness - these are cus­tomers who would not usu­ally visit the store.

Taxis are ac­cess­ing the drive-through op­tion, while dine-in cus­tomers can make use of a f ully in­ter­ac­tive cus­tomer or­der­ing sys­tem via iPad - and charge their de­vices while in-store.

“What’s cru­cial to the ex­pe­ri­ence how­ever, is build­ing a rap­port with cus­tomers so they are ex­cited to visit the store. We work a lot on the ser­vice side, and you should get a high level of ser­vice even at a quick ser­vice restau­rant,” says Piert.

The Ex­press menu of­fers a se­lec­tion of burg­ers, ribs and wings, Hog's favourites curly fries and onion rings, as well as sal­ads and a spe­cial menu for kids.

“It’s a ver­sa­tile of­fer, and the menu must have some­thing for ev­ery­one. Burg­ers are al­ways go­ing to sell well, and are very much on trend.”

The Hog’s Ex­press con­cept was in­tro­duced in 2017 as a ver­sa­tile busi­ness model that can be lo­cated in a shop­ping cen­tre or petrol sta­tion, an air­port or a cin­ema.

It costs about $450,000 to in­vest in a Hog’s Ex­press restau­rant, de­pend­ing on size and lo­ca­tion. The foot­print can be ad­justed to suit any lo­ca­tion which makes it a de­sir­able and flex­i­ble propo­si­tion for po­ten­tial fran­chisees.

CEO Ross Worth says “This is such a fresh and ex­cit­ing ad­di­tion to the Hog’s brand as we move into our 30th year and has es­tab­lished that our cus­tomers love hav­ing the op­tion to grab Hog’s on the go.

“Be­ing part of a 30-year-old busi­ness with a tremen­dous track record also gives po­ten­tial fran­chisees a great sense of con­fi­dence both in us and in their own abil­ity to suc­ceed," adds Worth.

“We’re ac­tively look­ing to open more drive-through restau­rants around Aus­tralia and have fielded many en­quiries from po­ten­tial fran­chisees, so watch this space.”

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