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Competitive
Advantages
Differentiation. Positioning. Potential. It’s
what has helped Rib Crib define America’s
image of barbecue. |
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Rib Crib’s
casual dining atmosphere and format outperforms
the cafeteria-style delivery systems of
the competition. |
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Professionally designed
marketing materials solidify Rib Crib’s
image in the marketplace while imparting
a sense of quality and consistency. |
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Rib Crib is perfectly
positioned in a rapidly growing segment
where there is no clear dominant regional
or national chain. |
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Rib Crib has demonstrated
the fact that its concept performs successfully
in 12 distinct media and metro markets,
across seven states. |
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Rib Crib’s transformation
of barbecue from cafeteria to casual dining
has resulted in the retention of traditional
barbecue customers as well as acquisition
of casual dining consumers. |
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Rib Crib has documented
its operating, pre-opening, management
and employee training systems so all restaurants
deliver the food and service experiences
that make it successful. |
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Rib Crib has restaurant
plans and a trade dress package that attracts
and retains customers. These were developed
by a recognized restaurant industry architect. |
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Unit
Level Revenue Maximizers.
Differentiation. Positioning. Potential. It’s
what has helped Rib Crib define America’s
image of barbecue. |
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Two strong
day parts, seven days a week |
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Cut & serve expo
format creates rapid table turns. |
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Four revenue centers:
Dine-in, Carryout, Drive-thru and Catering. |
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Catering doubles as great
“word of mouth” marketing
to get new customers. |
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Effectively marketed
“To Go” customers. |
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The power of All-You-Can-Eat
Ribs on Tuesday evenings creates a third,
midweek, “blowout" sales day. |
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Investment
Benefits.
Differentiation.
Positioning. Potential. It’s what has
helped Rib Crib define America’s image
of barbecue. |
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Food and
Labor in corporate units averages 55%. |
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Ability to convert
and fully equip former restaurant buildings
for about $500,000. Rib Crib has successfully
converted buildings of eight different
national restaurant chains. |
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Average unit volumes
in Corporate restaurants of $1,200,000+ |
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