Food and Drink - July/August 2011 - (Page 142)

>r RESTAURANTS Shake’s Frozen Custard Frozen Festivities Shake’s Frozen Custard marks its 20th anniversary with the launch of new products and a renewed growth strategy. By Jim Harris ith the worst of the recession behind it, Shake’s Frozen Custard is ready to mark its 20th anniversary with new locations and tasty new frozen treats. The company, founded in 1991 in Joplin, Mo., will open a new franchise location in Auburn, Ala., in the fall, its second store there following an opening in late 2010. The Auburn locations represent new growth for the company. “In 2008, we intentionally slowed our growth and analyzed our financial model and what products and services our cuscompany profile tomers value the most,” President and CEO Corey Osborne says. “We had the benefit of early growth, Shake’s Frozen Custard www.shakesonline.com so understanding that there were emerging chalSales: $ million 10 lenges in the national economy and the general lendHeadquarters: Fayetteville, Ark. Employees: 76 ing environment, we felt that was a good time to realSpecialty: Frozen confections ly analyze our franchise offering and our products. Corey Osborne, president and CEO: “We don’t serve frozen cus“Making the decision to slow new store growth tard here – we serve customers.” was difficult and required some discipline for sure, but taking that time then paved the way for today’s 142 food & drink • july/august 2011 • www.fooddrink-magazine.com << Shake’s Frozen Custard adds specially prepared vanilla to its mixes, giving its confections a creamy texture that differs from its competitors. W Shake’s model, which can flourish in any economy and in a wide variety of market demographics,” he adds. “We now feel that we’ve perfected our store-level model and are eager and fully prepared for substantial and sustainable growth.” There are 23 Shake’s locations in Alabama, Arkansas, Florida, Kansas, Louisiana, Missouri and Texas. Of those, four are corporate-owned and the rest are franchises. While most are freestanding, the company recently introduced an end-cap model to expand into smaller footprints. “With a deep understanding our customers and how to offer them the best possible service,” he says. “We can scale our locations up and down based on the market’s potential.” http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink - July/August 2011

Food and Drink - July/August 2011
Contents
News a la Carte
Consumer Trends
Social Media 101
Strengthening Brands
Food Law
Producers: Hidden Pandemic
Independent Distillers
S. Martinelli & Co.
Wyandot Inc.
Berto’s Gelato & Sorbet
DairiConcepts
Gills Onions LLC
Neri’s Bakery Products Inc.
Ramar Foods International
Banks Holdings Ltd.
Leclerc Foods USA Inc.
Mariani Packing Co. Inc.
Sam A. Lupo & Sons Inc
Faribault Foods Inc.
Suiza Dairy Corp.
Sunset Farm Foods
Vanns Spices
Berner Food & Beverage Inc.
Cajun Specialty Meats Inc.
Cristalia Premium Water
Green Organic Vegetable Inc.
Vande Bunte Eggs
Motivatit Seafoods LLC
Pak-Sher
Navarro Pecan Co.
Alpine Meats
West Liberty Foods LLC
Wilber Packing Co. LLC
Restaurants: Tax Incentives
Cheeburger Cheeburger Restaurants Inc.
Famous Famiglia
Grand Traverse Pie Co.
HuHot Mongolian Grills LLC
Glacier Restaurant Group
Jake’s Wayback Burgers
Original Tommy’s World Famous Hamburgers
Sam & Louie’s Pizzeria
Flippers Pizzeria
Larry’s Giant Subs
Mario’s Pizza
Shake’s Frozen Custard
The Fish Market
Distributors: A Package Deal
Diaz Foods
Arista Industries
CarbAmericas
Columbia Distributing
Allied Specialty Foods
Fresher Than Fresh
Golden Valley Industries
Lancaster Foods LLC
Milne Fruit Products
Retailers: SBA at the NRA
Cooke’s Food Store
Gulf Island Shrimp and Seafood
New Leaf Community Markets
Three Things

Food and Drink - July/August 2011

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