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New Blood Helps Roy Rogers Evolve


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Jeremy Biser, executive VP at Roy Rogers.

Roy Rogers has a new executive vice president who has been working behind the scenes to reinvigorate the 50-year-old brand and get it on track for the next 50 years. Now, after a year of work, Jeremy Biser says the brand is back in growth mode. 

“This is my debut event,” said Biser at the 2019 International Franchise Expo in New York. “We’re now actively out there recruiting along the Mid-Atlantic.” 

Biser came to Roy Rogers a little over a year ago to bring some big-company thinking to the 48-location chain known for roast beef, chicken, burgers and a cowboy theme. 

Biser spent time at Dunkin' Brands for 10 years, helping with development, strategy and international operations. And before that he was at Starbucks. He said coming to a regional brand took a bit of getting used to, but as an East Coast native, it piqued his interest. 

“I grew up loving Roy’s, I love this brand. So when they approached me it was quite interesting,” said Biser. 

His first year was perhaps not all that exciting, but consisted of a lot of foundational work to prepare Roy Rogers for what’s next. 

“A lot of this first year was assessing, rebuilding the team, taking a look at all our partnerships. We re-signed a deal with Coke for seven years, secured a new primary distributor and named a new agency of record,” said Biser. “It’s really taking a look at everything, turning all the rocks over to see what’s working and what’s not working so we can start growing again.” 

The company has said this all before, claiming in the past few years that it was ready to grow again and eager to get started. But it never amounted to much. Which was part of the reason owners Jim and Pete Plamondon Jr. sought out someone like Biser. 

“They bought the brand in 2002, they had 70 odd stores, then spent the last 15 years trying to get the good operators successful, but they kind of hit the wall and saw they have to look at it different,” said Biser, who added even the old guard was mostly ready for a change. “Everybody wants to see it grow again and it wasn’t happening before. So it’s been mostly open arms.” 

He said a big part of the process was just determining where the brand should go, the big strategic goals. 

“One of the things I was really fortunate to do with Dunkin' is take on strategic initiatives. So I was able to come here and, after the first three months, really sit down with the executive team and see where we want to be in three years, then break it down to an annual operating plan,” said Biser. “So we have a very thoughtful plan that has four pillars: quality people, quality products, quality experiences and quality business. If something doesn’t pass through those filters, we’re not doing it.” 

Things that passed through those filters: getting a better distribution deal, restructuring some the teams, locking in a beverage deal with Coke and menu innovation. 

“We’re innovating on burgers and sandwiches, we just did the new Texas Pete chicken sandwich, which has more than tripled our spicy chicken sales,” said Biser. 

Another big goal was reaching younger consumers. As a 50-year-old brand, customers skewed a little older. Folks in the Cal Ripken Jr. age bracket who grew up with the brand but—you know—aren’t famous baseball players. Ripken has been endorsing the brand, but millennials sometimes didn’t even know about a location nearby. 

“We do have a strong brand recognition,” said Biser. “But what was a surprise was that despite that, millennials said they didn’t even know we were here, so it’s reaching them. And when we do, it’s convincing them to come to us. Do they know that we have fresh, never frozen chicken?” 

Shifting to millennial advertising streams such as social and digital media is happening now but marketing still keeps a close eye on keeping those existing customers engaged. Biser said it was “more evolution than revolution.”

A final piece of the puzzle was creating more efficient operations to help franchisees enhance unit economics and a new store design that is rolling out now.  

Biser said the company is  actively recruiting multi-unit operators for development agreements in the Mid-Atlantic to spur growth nearby without stretching the team. 

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The latest news, opinions and commentary on what's happening in the franchise arena that could affect your business.

Tom KaiserTom Kaiser is senior editor of Franchise Times. He can be reached at 612.767.3209, or send story ideas to tkaiser@franchisetimes.com.
 
Beth EwenBeth Ewen is senior editor of Franchise Times. She can be reached at 612.767.3212, or send story ideas to bewen@franchisetimes.com.
 
Nicholas UptonNicholas Upton is restaurants editor at Franchise Times. He can be reached at 612.767.3226, or send story ideas to nupton@franchisetimes.com.
 
Laura MichaelsLaura Michaels is editor of Franchise Times. She can be reached at 612.767.3210, or send story ideas to lmichaels@franchisetimes.com.
 
Mary Jo LarsonMary Jo Larson is the publisher of Franchise Times Magazine and the Restaurant Finance Monitor.  You can find her on Twitter at
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