Hot dogs will remain an American favorite till the end of time, whether you eat meat or not. You’ll find them at almost every sporting event, concert, and picnic you go to, as well as hot dog carts along the streets of every large city. Hot dogs are grilled or steamed delicious food that is well suited to eating while moving and are easily enjoyed by everyone.
Hot dogs are one of the trendiest foods in the United States of America as over 20 billion hot dogs are consumed by Americans each year and almost 40% of American adults eat hot dogs and french fries each day.
Realizing this escalating demand, an innovative franchise brand Crave Hot Dogs & BBQ came into existence with the mission to deliver a menu where there is something for everyone and you leave happy, not hungry.
Crave, one of America’s best and unique BBQ & hotdog restaurants, offers smoked brisket, pulled chicken, and pulled pork.
In an interview, Samantha Rincione, the CEO shares her knowledge and her contributions towards the company’s continuous success, and her vision for its future.
What makes Crave Hot Dogs & BBQ a preferred franchise choice over your competitors?
At crave, we are extremely innovative. We strive to stay relevant with technology, food, and atmosphere. When you enter a ‘Crave’ there is a wow factor in the environment, followed by a wow factor with the food and service. We have trivia, family game nights, bingo, karaoke, and all different types of events including ax-throwing!
We also have multiple revenue streams, creative food dishes, and more. Our biggest factor is also that we are involved from start to finish to include real estate assistance, marketing, operations, training, ongoing support, SBA loans, and more. You are never alone when you are a part of the Crave family.
Tell us more about the opportunities, eligibility criteria, and benefits that a probable franchisee may receive.
To become a Crave franchisee first and foremost you must be excited and believe in the crave brand. Excitement and support from family and friends go a long way. In addition, you will need to meet the standards for liquid and net capital as well as credit score.
Veterans receive a veteran’s discount on the franchise fee. In becoming a franchisee, you receive all our systems and manuals of a proven business model as well as our support and guidance.
How did the COVID-19 pandemic impact your daily operations and what were the challenges that you faced?
Like most restaurants, in the beginning, many locations had to alter their capacity and seating. We instituted outdoor seating in all locations, pushed our drive-thru, and ensured we had our app available for curbside, take, out pick-up orders ahead.
We also added self-order kiosks to the locations. We also have a self-pour beer wall that allows customers to socially distance themselves while drinking and enjoying their food. We adapted and overcame as a whole! Very proud of all our franchisees and staff for that.
When it comes to adapting to the evolving customer needs and trends, do you think it is necessary to align one’s business with the latest technological developments? If yes, how does your company cater to this necessity?
100% we are always up on the latest trends. We have utilized all social media platforms, have an app that allows curbside, delivery and takeout, self-order kiosks, and many different food options for all diets.
We also are incorporating ax-throwing lanes into our restaurants so people can enjoy throwing on a lane, drinking ice cold crafts, and eating good food.
As an established franchise leader, what would be your advice to the budding entrepreneurs planning to own franchise business?
Be strong, don’t give up, be ready for the unexpected, and innovation is key to success.
How do you envision scaling your company’s operations in 2022?
We plan to have over 50 units open and 10 sold by the year-end of 2022 at a minimum. We also expect to have at least 20 food trucks on the road.
“After being in the hospitality industry for 15 years, it was apparent to me that I wanted to own my own restaurant. After much research of different concepts, we came across Crave. When I inquired, I was able to speak with the founders of the company Samantha and Sal Rincione.
It was apparent immediately that they had the same values and vision as my wife and me. We instantly fell in love with the food, concept, and especially technology that Crave offers its customers. When we saw Crave had won the award for “Best BBQ Franchise in the US”, we knew we had to be a part of that. We look forward to opening a location and bringing the delicious food and self-serve Beer to Raleigh.”
- Eric Reyes, Raleigh NC
“Over the past year, our family has been working closely with Sal and Samantha. We cannot say enough good about them, we truly feel like family from day one. They have been very supportive and informative throughout the entire process. There is nothing too big or too small that they won’t assist with. Their knowledge and expertise in the hospitality industry are truly second to none. We are excited to see what the future will hold and feel very fortunate to be part of the brand.”
- Karin Wulf, Baton Rouge & Shreveport LA
“After retirement from public service, the race for the second half of life was on. Our visionary/partner began research on different franchises and CRAVE stood out. The hands-on approach that Samantha and Sal Rincione give is huge. Their years of experience in the foodservice industry render a sense of security. You know you will be taken care of just like family. We are glad we chose Crave and became a part of the Crave family!”
- Cynthia Kay – Spring, TX
“We stopped at Crave and we were blown away. My husband who is an avid beer-drinker could not believe how much fun he had at their self-pour beer area. They have 32 different crafts on top. He could try flights and different pairings. I enjoyed the wine selection. Well, see you next week for trivia Crave!” – Joan Lyle
“Holy Moly what a good find. This is finally a good true BBQ in Texas! The Mac N Brisket sandwich has me in love for life! I love the décor too very inviting. I’ll be back very soon!” – Jay Walsh
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