Scott Crawford was admittedly a little bit naïve the very first time all-around when it came to the realities of operating a fast-services restaurant franchise.
“I obtained some errors out of the way, I’ll place it that way,” claimed Crawford, as he mentioned he did not understand the importance of the franchisor-franchisee romantic relationship, nor did he know the amount of assist he should really have anticipated in areas this kind of as teaching and web-site collection.
“And I was just on the lookout at the profitability component and not essentially how do we get there,” he added.
Now 15 decades removed from that initial possession operate, Crawford is drawing on know-how collected through a long job at national distributor US Food items and the encounter of working husband or wife Stephen Poletta to introduce Capriotti’s to Florida’s Tampa Bay place. He and Poletta signed a 15-device area development agreement with the Las Vegas-dependent sandwich manufacturer and have two spots slated to open this tumble, in the suburbs of Odessa and Lutz.
Crawford got animated when talking about both websites as he stated the SR 54 corridor, inside of which both equally Odessa and Lutz sit, is “just exploding in advancement.” The Odessa site is element of the new Starkey Ranch learn-planned growth, while his Lutz restaurant is the initially tenant in a new buildout in buying location Willow Bend Towne Centre. “There’s good exposure for equally websites,” claimed Crawford.
He and Poletta, who has a casual eating background with Darden and Bloomin’ Brand names, also work areas of Orlando-dependent franchise Keke’s Breakfast Café and as section of their growth approach began seeking at QSR and rapid-everyday concepts in numerous segments. Just after investigating just about 50 models, they narrowed their research and took a road trip to Atlanta, hitting a few ideas, one particular of which was Capriotti’s, which has 125 locations throughout 28 states.
“I walked into the Kennesaw locale and, it seems corny, but I was just hit with that odor of roasted turkey,” claimed Crawford. “I was stunned they had been getting on the additional expenditure of roasting turkeys like you would at dwelling, but then I tasted it. It is the distinction maker.”
Amongst the sandwiches they experimented with were Capriotti’s signature Bobbie, which Crawford explained as “Thanksgiving on a sandwich,” with roasted turkey, cranberry sauce, stuffing and mayo, and the Capastrami, with very hot pastrami, Swiss cheese, Russian dressing and coleslaw.
“That was a household operate,” he continued. “They have been beginning to strike on every single cylinder.”
Discussions with franchisees, through which Crawford observed he was impressed with the level of help they reported was provided by the franchisor, sealed the offer. “We have been hooked and we mentioned this is the a person,” he mentioned.
As Crawford evaluated the brand’s performance by the COVID-19 pandemic, he reported the business product is one particular “already established up for something like this,” with its compact footprint of 1,400 square ft, integration of delivery and means to execute on takeout orders.
Capriotti’s ordinary device volume for franchise dining places in 2020 was $807,887, up from $740,959 in 2019. The value to open a Capriotti’s restaurant ranges from $413,100 to $653,000.