June 9, 2025 • 34 mins
In this episode of the Restaurant Technology Guides podcast, host Jeremy Julian welcomes Anne Pritt, Chief Marketing Officer for Bobby’s Burgers by Bobby Flay. Jeremy and Anne discuss the collaboration with celebrity chef Bobby Flay, focusing on how Bobby's travels inspire seasonal and craveable menu items including burgers, fries, and shakes. Anne shares her extensive background in marketing with brands like Tim Horton's and Sbarro, and explains the philosophy behind Bobby’s innovations and limited-time offerings, including the use of high-quality ingredients like certified Angus beef. They also discuss the tech stack used to ensure consistent product quality and the strategic growth plan for expanding Bobby’s Burgers through traditional and non-traditional franchises. Listeners are encouraged to learn more about Bobby's Burgers and potential franchise opportunities.
00:00 Bobby's Burgers
00:54 Introduction and Warm Welcome
01:22 Meet Anne Pritz: Chief Marketing Officer of Bobby's Burgers
01:36 Anne's Professional Journey
02:53 Who is Bobby Flay?
03:48 The Unbeatable Burger Experience
04:58 Personal Stories and Bobby Flay's Approachability
07:24 Bobby's Burgers: The Fast Casual Concept
10:07 Menu Innovation and Limited Time Offerings
14:16 Marketing Strategies for New Products
18:39 Latest Menu Innovations: Greek Town Burger and Blueberry Cheesecake Milkshake
26:25 Franchising Opportunities and Expansion Plans
33:03 Conclusion and Final Thoughts
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
(00:02):
This is the RestaurantTechnology Guides podcast,
helping you run your restaurantbetter.
In today's episode, we arejoined by Anne Pritt, who works
for Bobby's Burgers.
Bobby's Burgers is acollaboration with Bobby fla.
(00:24):
They continue to make waves inthe restaurant space, and her
and I talk a bit about what it'slike working with Bobby, how
they continue to create menuitems that are seasonal, but are
so craveable.
Uh, you won't want to miss thisepisode where we talk.
All about those new items.
If you don't know me, my name isJeremy.
Julian.
I am the Chief Revenue Officerfor CBS North Star.
(00:46):
We wrote the North Star point ofSale solution for multi-units.
Please check usout@cbsnorthstar.com and now
onto our episode.
I.
Jeremy Julian (00:54):
Welcome back to the Restaurant Technology Guys
podcast.
I thank everyone out there forjoining us as I see each and
every time.
I know you guys have got lots ofchoices, so thanks for hanging
out this week with us today.
I am joined by somebody thatI've gotten to know, ironically
via email as her and I have beentalking.
And so I want Ann to talk alittle bit, about her
background.
The cool part that, that I'veloved getting to know her via
(01:15):
email is just that, she worksfor a brand that we've had, one
of her coworkers on before.
And, selfishly I love theirproduct.
And Anne, why don't youintroduce yourself before we
jump into kinda what you get todo professionally, and then
we'll talk a little bit aboutall the new and exciting things
that you guys got coming
Anne Pritz (01:30):
Sure.
thank you for the very warmwelcome, Jeremy.
that's gonna be a tough act tofollow and a lot to live up to,
but yes.
I'm Anne Pritz.
I'm the Chief Marketing Officerfor Bobby's Burgers by Bobby
Flay.
And a brief background on me, Ihave been on in the marketing
department of some verywell-known brands over my more
than two decade long career, sowe won't.
Jeremy Julian (01:53):
You started when you were like eight,
Anne Pritz (01:54):
Thank you.
Yes, that's exactly right.
but yes, I've worked for TimHorton's and their marketing
department on the US side of thebusiness.
I was there when they wentpublic during kind of a spinoff,
and we did a, strategic plan forthe US side of the business to
really understand.
I helped the brand to understandthe difference between the US
consumers and Canadianconsumers.
(02:15):
and then from there went and dida very similar role, to better
understand a brand and consumersfor Sbarro, was part of their
rebranding effort after theirsecond restructuring, to
redefine that brand.
And from there, moved into abehind the scenes role, or a B2B
role for the first time incoffee at Royal Cup Coffee and
(02:35):
Tea.
And now I'm with Bobby's atBobby's Burgers and we talk
burgers, fries, and shakes, allday long, each and every day.
Jeremy Julian (02:43):
I love it.
and I know, like I said on theonset, had Patrick on a while
ago and I was just with him acouple weeks ago, talking a
little bit about, for those thatare, I guess have lived under a
rock.
Don't even know who Bobby Flightis, Walk through, who is Bobby
Flay from a marketer'sperspective?
'cause Patrick was all about thetech and what you guys were
doing to make the operationsbetter.
But, I'd love to hear your spinon who is Bobby Flay and why is
(03:04):
the partnership so critical andwhy is the burger the concept
that you guys are growing
Anne Pritz (03:08):
Certainly, for those who may not know Bobby Flay and
there, there are some out there.
he has a four decade long careeras a world renowned chef, and
yes, he is the food network aswe like to say.
but first and foremost.
He runs terrific restaurants.
He's known for his fine diningrestaurants, his television
shows on the food network, aswell as his cookbooks.
(03:31):
He ha he's the first chef tohave a star in the Hollywood
Walk of Fame, so he has built abrand for.
Self, that is truly built on atalent and a skill that he is an
expert in.
And so when we transition to howdoes that, support our brand?
Bobby's Burgers by Bobby Flightin a nutshell, we call it the
(03:52):
Unbeatable Burger Experience,and it is built around Bobby's
passion for just classic andcraveable.
Food done right?
The men, the menu, it focuses onburgers, fries, and shakes.
And, it uses only the highestquality ingredients with
recipes.
and this is the quintessentialpiece, recipes that are solely
(04:13):
created by Bobby.
So he is our r and d department.
He's one guy.
but he certainly knows what he'sdoing and he, sets trends.
one of the things we'll talkabout, I think in a little bit
will be some of our limited timeofferings and how we shake up
the menu a little bit, but.
You know the recipes that Bobbyhas created, they use, for
(04:33):
instance, certified Angus beef.
We cook everything to order soyou can have your burger with us
done.
Medium, if that's your preferredtemperature.
Or you could even have it, welldone so you can have it the way
that you would enjoy having atrue burger.
Jeremy Julian (04:51):
Yeah.
I dunno why Anybody'd have awell done burger, but that's
beside the And,
Anne Pritz (04:54):
thank you saying that.
I'll agree with you on that one,Jeremy.
Yes.
Jeremy Julian (04:58):
and, I'll get a little bit personal here.
20 years ago when my wife waspregnant with her oldest sh she
was the cook in the house andshe got really sick with my
oldest.
And so I dug into really Bobbyflas.
I've got, I could go pull thecookbook off of the bookshelf in
the kitchen.
my Bobby Flay was one of thevery first cookbooks, and I used
to watch Iron Chef every Sundaynight.
(05:18):
I'd watch him on Iron Chef and,the thing I always loved about
his stuff is it wasn't superpretentious.
While it was really high,quality and made fresh, he also
wasn't super pretentious.
It wasn't, this big elaboratescheme when you would watch him
plate food and, for those,again, like you said, that, are
less familiar with him.
his stuff was alwaysapproachable and he always came
(05:39):
off as this very approachablecharacter on tv.
That was like, Hey, we're in thebackyard grilling.
Let's grill a burger.
and it was something that hemight have a small twist and a
little bit of spice here, and alittle bit of
Anne Pritz (05:49):
Okay.
Jeremy Julian (05:50):
but nothing that was not approachable for the
people that, that may have, havewanted to do that.
is that kind of where you guyscome from?
Anne Pritz (05:56):
That's exactly it.
you said it very well, and Ithink one of my favorite stories
to tell about Bobby is that heis a self-proclaimed burger guy.
That is one of the reasons thathe created.
Bobby's burgers was because hejust loves the quintessential
all American hamburger.
he believes in melting thecheese all the way.
So if you're having thatcheeseburger, you're getting
(06:18):
cheese in each and every bite.
And then he blends textures.
one of the things that we'reknown for is.
To crunchy any burger at Bobby'sburgers, and that's just a thin
layer of crispy potato chipsadded to any burger or sandwich
within our restaurant.
And that's complimentary so thatyou get that texture when you
buy it into it, but.
Back to that story I was sayingI love to tell about Bobby is,
(06:40):
yes, he's a self-proclaimedburger guy.
And what you might find ifyou're ever on set with him, a
triple threat or beat BobbyFlay, he's known to film a
couple episodes in a day, andthat's a lot of work.
You might find him in thekitchen making himself a burger.
That is what he prefers to eat.
after a long day of filming, helikes to wrap it up with a
(07:02):
burger.
Jeremy Julian (07:03):
I love that.
for those that have not had achance to experience Bobby
flight, whether it be on TV oreven the concept that now is a
brick and mortar, and I know youguys are growing and that's part
of why your coworker Patrick wason the show a while back is I.
Talk us through what is theexperience, what is the
restaurant that you guys arebuilding prior to us working our
way into to some of the newproduct offerings that you guys
(07:23):
are putting
Anne Pritz (07:23):
Sure.
So we're a fast casual burgerconcept.
You would walk into our brickand mortar restaurant, or even
some of our non-traditionallocations, and you order at the
counter, you're gonna have ateam member that's gonna be able
to walk you through the menu.
we have seven burgers on themenu.
We have two sandwiches, whichone of'em is a veggie burger
(07:44):
That.
It's the beat Bobby FLA winningrecipe, veggie burger.
it was so good on the show, hewanted to put it on the menu.
we have five sides and we havefive shakes.
And it's just one of thosethings where, like you said,
it's unpretentious, it's anunpretentious very approachable
menu.
You're gonna recognize theingredients that are housed
within each one of theincredible burgers and you're
(08:04):
gonna have an experience thatyou're gonna remember, which is
terrific.
So order at the counter, theteam will walk you through it.
You'll be able to go sit downin, in the restaurant.
in the traditional locations, wedo have dining rooms and booths
and that kind of, diningexperience.
And then in some of thenon-trads, it's more of a food
court setting where you mighttake your tray and go and enjoy
(08:25):
your food amongst some otherconcepts.
with either travelers orentertainment, goers in some of
the casino restaurants withCaesar's Entertainment.
Jeremy Julian (08:35):
No, and I know you and I talked before I hit
the record button about myexperiences have been both at
the two stores, the one in theParis and the one in the Harris,
casinos back in, in Vegas.
And, from that perspective, it'sgreat because you can walk up
and I had the experience, mostrecently where I walked up and I
asked the, Hey, this looksreally good, but that looks
really good.
And they walked me through toyour point, this is what I like.
(08:55):
I tweak it a little bit here.
I tweak it a little bit there.
But it was a very approachableand it.
The other piece that, that youtalked about earlier, Ann, is
just the quality of it.
it's not the run of the mill,Whataburger, McDonald's, burger
King, but it has some of thosefamiliar flavors that you're
looking for when you sit down tohave a cheeseburger, for a lunch
or dinner or
Anne Pritz (09:14):
you can go with classic, you can get a Palace
Classic, classic cheeseburger atBobby's, or you can go a little
more extreme.
You can go nacho with BrianJalapenos and have that little
bit of a kick, But like yousaid.
It is a burger's burger.
It's six ounces of certifiedAngus beef.
And if you do have it grilledJeremy, as to medium temp, it's
gonna be juicy.
(09:34):
You're gonna bite into it andyou're going to taste the beef
in the burger.
And of course, like we talkedabout, the textures and the
flavors that Bobby adds, butultimately it is burger forward
and you're gonna enjoy eatingthat six ounces of certified.
Jeremy Julian (09:48):
It was certainly a multiple napkin burger when I
had it, a couple of weeks ago.
Anne Pritz (09:52):
I might steal that from you, Jeremy,
Jeremy Julian (09:54):
Yeah,
Anne Pritz (09:55):
you for giving me that.
Jeremy Julian (09:56):
Yeah, no, it certainly was.
'cause I, we were in the foodcourt and I, I only had a couple
of napkins.
I'm, and I'm sitting thereeating and I'm like, Hey, I'm
gonna have to go get some morenapkins.
I was there with some coworkersat a trade show and, and so it
was funny.
so talk to me a little bit aboutMin Innovation.
I know we're here to reallytalk, talk about kind of some of
your new product offerings.
And I'd love to walk through,you talk about your RD
department being
Anne Pritz (10:16):
Yeah.
Jeremy Julian (10:16):
That's gotta be, for me it'd be super
intimidating what you wanna puta new burger or a new shake on
the menu.
But talk me through, how do youguys even think about releasing
these new products and how doesthe process work internal to
Bobby's?
'cause I'd love for ourlisteners that maybe are in a
place that they don't have asystem, they don't have a
process to be able to do thesethings, to know that you can
execute it at a high level, thatit's gonna meet the flavor
(10:37):
profiles that you guys arelooking for.
I'd love to understand what yourguys' process is as you guys go
through
Anne Pritz (10:41):
Yeah.
with Bobby, what we tend to do,because he is well traveled,
especially domestically andinternationally, but what you
would find in our limited timeofferings or in our recipes that
we're bringing forward arecelebrations of his travel.
They might be flavors that he'spicked up along the way that he
remembers, and he then craftsthem into the space that it
(11:03):
makes sense to have that flavor.
On a burger, so one of the firstLTOs that, that we had brought
forward was a buffalo burger,and that's that classic chicken
wing.
You might say.
that's a chicken wing, right?
And so you think of, how can youtake that flavor profile and
move it into the burger space?
it's relatively easy when youhave Bobby Flay ideating for you
(11:26):
and being your RR and Ddepartment.
he's terrific as far as beingopen to feedback and he loves
creating things in the kitchen.
where we netted with this onewas, it's our toasted brioche
bun, which we use in all of ourburgers.
That certified Angus beef pattythat we talked about before.
And then what's reallyinteresting, I mentioned earlier
(11:46):
that Bobby, says, melt thecheese.
We have a sign in our kitchenthat says, Bobby says, melt the
cheese, because he does believethat every bite should have
cheese in it.
So when you think about buffaloor buffalo chicken, you probably
think blue cheese.
Jeremy Julian (12:01):
Yes.
Anne Pritz (12:02):
And what you might also think are crumble, crumble
Bluetooth.
Jeremy Julian (12:05):
Crumble blue cheese.
I don't think of melted bluecheese.
I don't know that I've ever hadmelted blue cheese unless it's
on top of a wing and it's meltedinto the
Anne Pritz (12:12):
It just happened to melt.
No.
Jeremy Julian (12:13):
yep.
Anne Pritz (12:14):
so guess what?
We use sliced blue cheese.
So we use sliced blue cheese sothat it can melt over that
burger patty.
Then you'll see us add thattangy barbecue sauce, cool
ranch, dressing to give it that,that cooling factor in your
mouth.
And then for texture, like I'vebeen mentioning.
Watercress is the green.
(12:35):
And again, that's a little bitof a surprise, that elevated
burger experience that again, Ithink you would, if Bobby,
you're gonna expect it to be alittle bit elevated, but if you
love that buffalo wing or thatbuffalo chicken flavor, you're
gonna be willing to try itbecause it's created by a chef
(12:55):
who is proven to know what he isdoing in the kitchen.
and it's ironic because withthat one being our first LTO,
one of the unique things withBobby's that I didn't mention in
the upfront was you cansubstitute grilled chicken into
any one of our burger recipes.
So if you are, a frequent guestand you just don't feel like a
(13:18):
burger.
At Bobby's, that's an okaything.
We've got, we've got options.
So if you're a tried and truebuffalo chicken, flavor person,
you can have that experience atBobby's and sub a grilled
chicken breast in there.
Have it built, of course thesame way, and enjoy it on a bun,
Jeremy Julian (13:35):
Yeah.
and I love that, walking throughwhat that process looks like as
a marketer.
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How do you tell that story?
(14:17):
I guess I'd love to, to getinside of your brain that says,
how am I telling that story?
'cause yes, it's great and it'seasy to say, oh, this is a Bobby
Flay created thing.
But you still gotta get it downto, the consumer that is now
coming in and you're gonna tryand change them from.
Buying the traditional burgerthat they came in for to try and
drive that LTO to drive, thecraveability factor and such.
(14:37):
I'd love to get inside of yourbrain and how you think about
these things prior to us talkingabout the latest LTOs that you
guys have got
Anne Pritz (14:42):
Yeah, certainly.
we do have Bobby Flay that wecan lean on a little bit, right?
So a lot of times what we dowhen we introduce new flavors or
new features, we let Bobbyannounce it.
There's nothing more credible inany brand, a chef aside.
So if it, the chef in your brandwhomever's leading your culinary
innovation, if you will.
When they're the one in theforefront talking about the food
(15:04):
that they've created and thatthey have developed, through
whatever process that theyadopt, to do.
the credibility comes when it'sthat individual sharing the
news.
So oftentimes Bobby, he'll getthe spotlight, and we'll have
him share it across his socialmedia channels and not only the
Bobby.
Burgers brand, but in the BobbyFlay brand as well.
So there, there's a bit of afollowing with Mr.
(15:26):
Flay and all of his brandedpieces.
But then we lean into some ofthe very traditional, aspects of
marketing, if you will.
So when you walk into therestaurant, you need to know
that there's something new.
So we rely on.
A little bit of tech, digitalmenu boards to help us timely
deliver that message throughoutthe customer journey.
Once they're inside, hopefullyto influence their purchase
(15:48):
occasion, as you mentioned,maybe they came in for that
Bacon Crunch burger, but thenthey see this new flavor and it
is craveable to them and theymight break from their norm and
try it.
but if not, what we wouldcertainly hope is that we'll get
an incremental occasion.
That's really what we're after,maybe I don't wanna give up my
bacon crunch burger visit that Ihad my heart set on today, but
(16:11):
I'll come back later in the weekor I'll come back on the weekend
with the family and we'll allget to try that limited time,
featured offer.
Jeremy Julian (16:19):
Yeah, sorry.
I was just gonna say, I lovethat you guys continue to
innovate because I think,oftentimes what I find with
brands is that they get stuckand it's oh, it's working, let's
not innovate, and then you don'tget that incremental visit or,
you get the I, I joke about it.
daughter doesn't eat beef.
And so the fact that, highhighlighting that you can change
for a chicken breast, if therewas a Bobby's in our
(16:41):
neighborhood, it's Hey, I don'tfeel like a burger.
Hey, you can get a chickenbreast.
So it's sometimes it's thateducation that says there are
new things on the menu.
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4 9 9 6.
There are things that are coming out.
Because if I'm not feeling likethe Bacon Crunch burger,'cause
that's what I always get at.
Bobby's now moving their.
Their purchase behavior totrying something new and then
making it fantastic to eat.
Now it's, now I have to weigh,do I want two things?
do I want one of these twothings rather than just going
for the one that I always,always would go for.
Is that, your guys' thinkingfrom the
Anne Pritz (17:44):
That is our, that is absolutely our thinking.
And so it, and it also justhaving the variety on menu, we
are first and foremost.
Burgers.
It's in our name, it's centerplate, it's the hero, whatever
you wanna call it.
That is what we are all about,but we recognize, your number of
burger occasions in any givenweek or any given month.
(18:04):
You could probably tell me howmany times you eat a burger in a
week or in a month.
But when you give that varietyof chicken, or like you said,
you'll bring your daughter.
You may want a burger, but shehas a menu solution too, and I
call some of those, healthyhalos, if you will.
So again, we're a burger,burgers, fries, and shakes all
the way.
(18:25):
But you've gotta carve out onyour menu some type of.
Of offering that speaks to thosewho might just have a different
dietary preference.
things like that.
So we're highly aware of thosethings as well.
Jeremy Julian (18:38):
No, I love that thought.
And so talk to me about yourguys' latest menu innovation.
'cause I, that's really wherewe're
Anne Pritz (18:43):
Yep.
Jeremy Julian (18:43):
And we wanted to highlight some of the new things
that you guys have created
Anne Pritz (18:46):
Yep.
Jeremy Julian (18:46):
and ultimately where they're at.
Why did they get created?
And and even really, I'd lovefor you to talk in about kind of
the LTO concept of it, but let'stalk first about the items and
then we'll talk about how do youguys put'em on and how do you
guys take
Anne Pritz (18:58):
Yeah, no, fair enough.
Okay, so moving into where weare now.
This one is actually, one of myfavorites, so I'm excited to
talk about it as, as you canimagine.
but it's our Greek town burger.
And so again, earlier I hadmentioned celebrating Bobby's
travels.
When I say Greek town, you're,you can probably in your mind
(19:18):
kind of visualize.
Jeremy Julian (19:20):
cheese.
It's gotta be feta somewhere.
It's gotta be feta somewhere inmy brain I'm like melted feta
normally have crumbled feta onmy Greek salad, but I'm sure you
guys figured out some way tomelt some feta cheese on top of
a
Anne Pritz (19:30):
The good news is it's gonna have those crumbles,
but it is going to melt.
So that's the great part.
But you're spot on.
So what we've got with, theGreek town Burger is again, that
certified Angus beef patty.
Housemate, Taki sauce, freshcucumber, tomato, red, onion
sliced, with that feta cheese ontop.
(19:52):
And it is that perfect Greekexperience that you would
expect, whether it's in a salad,whether it's in a Euro, but now
where Bobby Fla and we'reBobby's burgers, you're gonna.
Jeremy Julian (20:05):
Yeah, I might have to take a special trip to
go, to go have one of theseburgers.
I know there's not one of the,one of the stores close to me,
but that
Anne Pritz (20:11):
we want
Jeremy Julian (20:12):
missing is the ka outta olives.
I think
Anne Pritz (20:13):
Yeah,
Jeremy Julian (20:14):
as I think about,
Anne Pritz (20:15):
fair enough.
Jeremy Julian (20:15):
and, or my Greek, Greek products.
Anne Pritz (20:17):
Fair enough.
Jeremy Julian (20:18):
love that.
and really at the end of theday, it came from his travels
and trying to create somethingthat is approachable, but maybe
not directly on the center, butjust a slight.
Slight navigation from that.
Anne Pritz (20:29):
That's exactly right.
That's exactly right.
And we're in the summer months.
And you mentioned Greek salad,but I think tomatoes, cucumbers,
red onion.
it is that season where it's,and you're gonna want the fresh
veggies and you're gonna wannaenjoy'em.
In every setting, right?
It's a little bit easier to say,eat your veggies in the
summertime.
Jeremy Julian (20:49):
absolutely.
It's funny you say that.
so I know that, it's not justthe burger though, that's kind
of part of this new offering.
So talk me through some of theother things, because again, I
think you guys are hitting thesummertime.
You guys are hitting the warmerweather.
I don't think of Greek salad orGreek food at all in January.
Probably.
It's too cold.
I don't think about that.
But, in summertime for sure.
(21:10):
So help me understand some ofthe other things that you guys
have created.
'cause I'd love to, to learn alittle bit more about it because
I, quite frankly, it's like oneof those things I'm like, all
right, I need to find my waythere.
Anne Pritz (21:19):
we want you to come, we want you to come to C We want
come to the training center,we'll put you through your paces
and you can make theses yourselftoo.
So
Jeremy Julian (21:27):
Love that.
Anne Pritz (21:30):
on.
Bobby also recognizes the needfor innovation in sweet in
treat, right?
So the way to cap off your mealat Bobby's burgers with Bobby
FLA is a milkshake.
Bobby's favorite is ourpistachio.
So if you like pistachios, youwill absolutely love this
milkshake.
I do catch him every once in awhile.
(21:51):
Taste testing when he is in thekitchen, the pistachio shake.
but what we have now featured asa sweet treat is a blueberry
cheesecake milkshake.
Jeremy Julian (22:02):
That sounds so decadent and
Anne Pritz (22:03):
Okay.
Jeremy Julian (22:04):
and so
Anne Pritz (22:05):
It is.
And what makes it even better isthe fact that we use custard for
our milkshake.
So just again, mouthfeeltexture.
Just think about that.
you can taste it as we talkabout it.
So if
Jeremy Julian (22:17):
yes.
Anne Pritz (22:17):
thick, the custard is blended with blueberry, then
we make our whipped cream inhouse.
So it's house made whipped creamthat we put on top more of that
blueberry drizzle.
And then it's not cheesecakewithout a little bit of graham
cracker.
So it is at the graham crackercrust expression as, spring, a
(22:37):
sprinkle on top of the whippedcream.
So blueberry
Jeremy Julian (22:41):
sounds
Anne Pritz (22:41):
a cup?
Jeremy Julian (22:43):
I, not that it's good for the sales on that side,
but I'm glad there's not one tooclose to me because I probably
would go for both of thoseproducts.
That sounds
Anne Pritz (22:50):
Yes.
Jeremy Julian (22:51):
and where, I think they're on the menu now.
talk me through your guys'theories on the LTO type of
thing, because I think it's a,again, many innovations, really
critical.
Create reasons for them to comein, but there's also a scarcity
effect, when it's
Anne Pritz (23:05):
Yep.
Jeremy Julian (23:05):
and there's certain items that are always
there, but then there's thingsthat you guys decide to take on
and off seasonally because oflots of different reasons.
But I'd love, your guys'philosophy
Anne Pritz (23:13):
Yeah, what we're doing now, and again, we're
still relatively a new brand,right?
we're still young, so we're, weare learning and that's really
what we're wanting to do withthese LTOs is bring forward yes,
innovations and flavors that areproven, and speak to Bobby's
travels as we've committed.
We also wanna learn what works.
(23:33):
So of these craveable flavorsthat we've talked about before,
is there an opportunity ever tohave the Buffalo burger live on
the menu permanently?
What if there is a significantdemand for the blueberry
cheesecake milkshake year round?
So what we're wanting to do is.
Enable our guests, of course, totry these products, but then to
(23:55):
give us the feedback to say,Hey, you know what, that Greek
town burger that I had, lastweek, I want that to stay on the
menu.
Bobby, do you hear me?
and we could talk a little bitof tech on how we do that and
guest feedback.
We use Ovation for that purpose.
Yep.
Jeremy Julian (24:12):
Amazing guys.
Amazing founder.
great
Anne Pritz (24:14):
Incredible.
and the way that they distillthe information and serve it up
to brands to be actionable islike none that I've ever seen so
quick, have to say that.
but we do value our customerfeedback and we ask for it.
And in several spots throughoutthe journey.
and then we utilize thanks asour loyalty program also.
(24:34):
and we speak to those guests.
We serve up exclusive offers tothose guests, as you can
imagine.
they know about these LTOs, theyknow about these flavors.
And when we get, Feedback fromthird party ordering sites, that
they love those flavors too.
It all aggregates together sothat again, we can make those
informed decisions on maybewhere we've really hit a home
(24:57):
run with an LTO, whether that'snow or in the future.
or where maybe we missed alittle bit of the boat.
in my previous experience, insome of the other concepts that
I worked in, regionality playeda huge part in the success, or
lack thereof for LTOs andflavors on menu, right?
And so us being able to learnand understand how that fits
(25:20):
into the burger space from aregionality perspective.
Is really important to us.
long story short, what I see usdoing with these LTOs Jeremy
throughout this sort of infancystage as we continue to build
the brand, is succeed swiftly.
where we do, fail fast is theother coined term, but what we
would do is take learnings fromwhere maybe we've missed the
(25:42):
vote at, per our guest feedbackand tweak and move forward.
Jeremy Julian (25:46):
Yeah.
No, and I love that thoughtbecause again, I think you've
gotta create reasons for peopleto come in, and then if it
becomes something that everybodyjust loves and you guys can
execute well, now it turns intoone of those things that you
guys decide to move into themenu permanently and drives
those incidents.
I.
Incidental, visits to the storesfor those you've talked about
the infancy of the
Anne Pritz (26:05):
Yep.
Jeremy Julian (26:06):
for those that are not familiar and want to be
a consumer and are
Anne Pritz (26:09):
Yep.
Jeremy Julian (26:09):
alright, I gotta figure out how to get my Greek
burger.
I gotta figure out how to get myblueberry shake.
blueberry cheesecake shake,where can they find Bobby's?
I already alluded to the twostores in Vegas, but I'd love
to, where can they find aBobby's burgers and then, to go
consume it.
And then, obviously you guyshave got your feedback channel
so they can give you that
Anne Pritz (26:24):
yes.
Okay.
So we have nine restaurants intotal.
As it stands today.
There are five in partnershipwith Caesar's Entertainment.
So those, those five breakdown,there's actually three in Las
Vegas, one in Atlantic City andone in New Orleans.
And then if you're a Yankeesfan, and I don't know if I'm
gonna get booed or cheered rightnow, but.
Jeremy Julian (26:45):
I happen to be a Yankees fan.
so we'll, I'm sure I'll get somehate mail for that, but that's
okay.
Anne Pritz (26:50):
sorry to set you up for that.
but we do have a Bobby's Burgersinside Yankee Stadium, so if
you're there to catch a game,you'll be able to grab, Bobby's
Burgers.
We just opened, in Orum, Utahthis past December, with
franchisee out that way withintent to open additional
restaurants in the state ofUtah, Phoenix Airport.
(27:11):
If you're flying Southwestthrough the new terminal in
Phoenix Airport, you'll see usthere.
And then we've touched brieflyon what we have here in
Charlotte.
Charlotte is our headquarters,our corporate headquarters.
but our restaurant here alsoserves as our test kitchen and
training center.
So it is a full fledgedrestaurant, serves every item on
(27:31):
the menu, but it's also wherefranchisees will come
experience, the training side ofthings and all of the tech that
we have, housed within the techstack and within the restaurant.
So that's really the showpiece,if you will, where we can.
To teach about Bobby's burgersby Bobby Fla.
Jeremy Julian (27:50):
Is that also where you catch Bobby with his,
with his pistachio shake,testing, in the restaurant
downstairs?
I love that.
I love that.
and so you talked a little bitabout how you guys go to market.
I love that you guys are innon-traditional.
in traditional brick and mortarlocations.
So if, if I'm sitting herelistening and I'm like, you know
what?
I want to be on this rocket shipthat you guys are, at the
infancy stages of how do theylearn more about, engaging with
(28:14):
your guys as a franchise partnerpotentially and putting'em into
a city near them.
Anne Pritz (28:17):
Thank you for that.
So we are actively, seekingexperienced multi-unit
restaurant operators to join oursystem.
they might be a pizzafranchisee, a taco, a chicken,
you might have those in theirportfolio, but not burger yet.
That's who we're looking for.
We're doing statewide or largemetro deals.
(28:38):
and we're not after worlddomination.
Here, Jeremy.
So what we're looking forspecifically is an operator who
knows their market, who knowswhere our fast casual concept is
gonna fit and be successful.
So where you can learn more isof course our website.
So Bobby'sburgers.com/franchise.
(28:59):
As we like to say, franchisewith fla, there's a little bit
of a form to fill out.
Nothing daunting.
and what we would do then isreceive your information and we
would give you a call and wewould chat through, what your
experience looks like and youcould share with us what it is
about Bobby's burgers thatappeals most to you, and
continue conversations.
If we find that you're a matchand we're a match for you, it's
(29:21):
just as.
Jeremy Julian (29:22):
I love it.
and I would say, and I'm notsaying this just'cause you're on
the call, you and I talked alittle bit about it pre-show the
amount of investment that youguys have put into not only
creating great products, buthelping a franchisee to be
successful is something that Iapplaud.
You've got great market.
you guys have built a fantasticleadership team that really is
(29:43):
gonna help these franchiseessucceed.
And so if I were putting out aword of encouragement to
somebody that's at.
minute 31, 32 in the recording.
Really, if you're looking for afranchise, these guys have
gotten it figured out.
They hired some people that havebeen in the space for a while
that really get it and know whatit takes to make things work
within the franchise community.
It's not just let me go sell asmany franchisees as I.
As I can, it's how do I help youto be successful as a franchisee
(30:07):
in your space?
And so I I applaud the effortsand the amount of investment
that you guys have already putinto it.
'cause, having watched from thesidelines for the last couple of
years, it's been fun to watch itcontinue to grow and watch the
investments and it.
Is also non-traditional andtraditional.
So if you've got a space that'sin a hospital or in, just
different places that you mightnot think, oh, this will work.
They've figured out ways to dothat because they've automated
(30:27):
the tech and made it really easyto operate the store.
sorry, I'm just a plug for youguys, but I've watched it over
the last couple years and it'sbeen fun to
Anne Pritz (30:34):
No, I appreciate that.
and you're spot on.
We put together a tech stackthat we feel does set a
franchisee up for success.
we've vetted, we took the timeto build the right sort of
architecture when it comes to,what is needed to run the
restaurant.
I love your plug for thenon-traditional and traditional
Jeremy.
we talk a lot about our 400square foot engine.
(30:56):
you might have heard it beforeand you're smiling about it.
So our kitchen is designed, in400 square feet.
To be able to, pump out over 400burgers per hour.
So volume isn't an issue.
space, you gotta build aroundthat square foot engine, right?
but man, I tell you, it can fitanywhere.
Jeremy Julian (31:18):
Yeah.
Anne Pritz (31:18):
some of the non treads have shared kitchens.
Great.
Some of them we can house, ofcourse, in our brick and
mortars.
We can house everything all inone unit.
But ultimately it's theefficiency in the kitchen
design, and the tech thatsupports it, that's gonna
deliver the consistency ofproduct that we demand, and most
certainly is Bobby flas visionwhen it comes to eating food
(31:41):
that, he has crafted, the rest.
Jeremy Julian (31:43):
Yeah.
No, and I think, you can go backand listen for those that, that
want to go, that episode I didwith Patrick, because the amount
of kitchen tech that you guyshave is pretty remarkable.
A lot of people think about techand we talked about, everybody
says, oh, point of sale, or youronline ordering, or your third
party delivery, or your feedbackor your
Anne Pritz (32:00):
Yep.
Jeremy Julian (32:00):
All great pieces of tech.
You guys have also investedquite a bit in that and some of
the kitchen technology is reallywhere I was impressed when I
learned more about it and I'vewatched how creating consistent
product out of the kitchenbecause you guys do cook
everything from scratch and haveto melt the cheese on the
burgers because it's Bobby's wayand all of those kind of things.
I just, I love that you guyshave made those investments.
(32:22):
'cause I think a lot ofrestaurant brands are like, ah,
we're just gonna buy whateverthe oven is or buy whatever the.
the grill top is and such.
And I think it's, it's greatthat you guys have done those
investments prior to blowing upbecause I've seen too many
brands get out to 20 or 30stores and go, ah,
Anne Pritz (32:34):
Yeah.
Jeremy Julian (32:34):
screwed up and we need to go back and retrofit.
And then now the franchisees arefrustrated about it,
Anne Pritz (32:38):
Yep.
No, it we're, we've been verypurposeful about the decisions
that we've made, and we'reseeing a lot of success with all
of our partners.
and if we find down the line,Jeremy, we have one of those Oh,
no moments.
The thing that I am superconfident about with the team
that I work for and work withevery day is.
We'll evaluate it, we'll make achange, we'll make it right, and
(33:00):
we'll move forward,
Jeremy Julian (33:01):
Yeah.
Anne, thank you so much forsharing more of the story of
where Bobby's came from, whereyou guys are going, really how
you guys think about thesethings.
Is there anything that we missedon today's show that, that you
would wanna share with ouraudience?
Anne Pritz (33:13):
I would just say again, we look forward to
franchising and growingthroughout the United States and
internationally.
there's some news.
That will be coming out soon.
We have a great pipeline offranchisees and announcements
coming, but we definitely wantto chat with more.
So again, if you're thatmulti-unit experienced operator
and you don't have burger inyour portfolio, Bobby's burgers
(33:36):
might be the fit for you.
So we hope that we'll get totalk with you.
Jeremy Julian (33:40):
hopefully you guys find somebody here in, in
Texas so that, I can go another,another notch on my belt
Anne Pritz (33:45):
There you go.
Jeremy Julian (33:45):
just a little bit higher for those, those shakes
and burgers.
Anne Pritz (33:47):
Perfect.
Jeremy Julian (33:48):
Anne, thank you so much.
Thank you for what you guyscontinue to do To our listeners,
guys, I know you guys got lotsof choices, so thanks for
hanging out with us.
If you haven't already done so,please subscribe to the show.
Give us a rating on yourfavorite podcast player and make
it a great day.
Thanks for listening to TheRestaurant Technology Guys
podcast.
Visit restaurant technologyguys.com for tips, industry
(34:11):
insights, and more to help yourun your restaurant better.
This is the RestaurantTechnology Guides podcast,
helping you run your restaurantbetter.
In today's episode, we arejoined by Anne Pritt, who works
for Bobby's Burgers.
Bobby's Burgers is acollaboration with Bobby fla.
(00:24):
They continue to make waves inthe restaurant space, and her
and I talk a bit about what it'slike working with Bobby, how
they continue to create menuitems that are seasonal, but are
so craveable.
Uh, you won't want to miss thisepisode where we talk.
All about those new items.
If you don't know me, my name isJeremy.
Julian.
I am the Chief Revenue Officerfor CBS North Star.
(00:46):
We wrote the North Star point ofSale solution for multi-units.
Please check usout@cbsnorthstar.com and now
onto our episode.
I.
Jeremy Julian (00:54):
Welcome back to the Restaurant Technology Guys
podcast.
I thank everyone out there forjoining us as I see each and
every time.
I know you guys have got lots ofchoices, so thanks for hanging
out this week with us today.
I am joined by somebody thatI've gotten to know, ironically
via email as her and I have beentalking.
And so I want Ann to talk alittle bit, about her
background.
The cool part that, that I'veloved getting to know her via
(01:15):
email is just that, she worksfor a brand that we've had, one
of her coworkers on before.
And, selfishly I love theirproduct.
And Anne, why don't youintroduce yourself before we
jump into kinda what you get todo professionally, and then
we'll talk a little bit aboutall the new and exciting things
that you guys got coming
Anne Pritz (01:30):
Sure.
thank you for the very warmwelcome, Jeremy.
that's gonna be a tough act tofollow and a lot to live up to,
but yes.
I'm Anne Pritz.
I'm the Chief Marketing Officerfor Bobby's Burgers by Bobby
Flay.
And a brief background on me, Ihave been on in the marketing
department of some verywell-known brands over my more
than two decade long career, sowe won't.
Jeremy Julian (01:53):
You started when you were like eight,
Anne Pritz (01:54):
Thank you.
Yes, that's exactly right.
but yes, I've worked for TimHorton's and their marketing
department on the US side of thebusiness.
I was there when they wentpublic during kind of a spinoff,
and we did a, strategic plan forthe US side of the business to
really understand.
I helped the brand to understandthe difference between the US
consumers and Canadianconsumers.
(02:15):
and then from there went and dida very similar role, to better
understand a brand and consumersfor Sbarro, was part of their
rebranding effort after theirsecond restructuring, to
redefine that brand.
And from there, moved into abehind the scenes role, or a B2B
role for the first time incoffee at Royal Cup Coffee and
(02:35):
Tea.
And now I'm with Bobby's atBobby's Burgers and we talk
burgers, fries, and shakes, allday long, each and every day.
Jeremy Julian (02:43):
I love it.
and I know, like I said on theonset, had Patrick on a while
ago and I was just with him acouple weeks ago, talking a
little bit about, for those thatare, I guess have lived under a
rock.
Don't even know who Bobby Flightis, Walk through, who is Bobby
Flay from a marketer'sperspective?
'cause Patrick was all about thetech and what you guys were
doing to make the operationsbetter.
But, I'd love to hear your spinon who is Bobby Flay and why is
(03:04):
the partnership so critical andwhy is the burger the concept
that you guys are growing
Anne Pritz (03:08):
Certainly, for those who may not know Bobby Flay and
there, there are some out there.
he has a four decade long careeras a world renowned chef, and
yes, he is the food network aswe like to say.
but first and foremost.
He runs terrific restaurants.
He's known for his fine diningrestaurants, his television
shows on the food network, aswell as his cookbooks.
(03:31):
He ha he's the first chef tohave a star in the Hollywood
Walk of Fame, so he has built abrand for.
Self, that is truly built on atalent and a skill that he is an
expert in.
And so when we transition to howdoes that, support our brand?
Bobby's Burgers by Bobby Flightin a nutshell, we call it the
(03:52):
Unbeatable Burger Experience,and it is built around Bobby's
passion for just classic andcraveable.
Food done right?
The men, the menu, it focuses onburgers, fries, and shakes.
And, it uses only the highestquality ingredients with
recipes.
and this is the quintessentialpiece, recipes that are solely
(04:13):
created by Bobby.
So he is our r and d department.
He's one guy.
but he certainly knows what he'sdoing and he, sets trends.
one of the things we'll talkabout, I think in a little bit
will be some of our limited timeofferings and how we shake up
the menu a little bit, but.
You know the recipes that Bobbyhas created, they use, for
(04:33):
instance, certified Angus beef.
We cook everything to order soyou can have your burger with us
done.
Medium, if that's your preferredtemperature.
Or you could even have it, welldone so you can have it the way
that you would enjoy having atrue burger.
Jeremy Julian (04:51):
Yeah.
I dunno why Anybody'd have awell done burger, but that's
beside the And,
Anne Pritz (04:54):
thank you saying that.
I'll agree with you on that one,Jeremy.
Yes.
Jeremy Julian (04:58):
and, I'll get a little bit personal here.
20 years ago when my wife waspregnant with her oldest sh she
was the cook in the house andshe got really sick with my
oldest.
And so I dug into really Bobbyflas.
I've got, I could go pull thecookbook off of the bookshelf in
the kitchen.
my Bobby Flay was one of thevery first cookbooks, and I used
to watch Iron Chef every Sundaynight.
(05:18):
I'd watch him on Iron Chef and,the thing I always loved about
his stuff is it wasn't superpretentious.
While it was really high,quality and made fresh, he also
wasn't super pretentious.
It wasn't, this big elaboratescheme when you would watch him
plate food and, for those,again, like you said, that, are
less familiar with him.
his stuff was alwaysapproachable and he always came
(05:39):
off as this very approachablecharacter on tv.
That was like, Hey, we're in thebackyard grilling.
Let's grill a burger.
and it was something that hemight have a small twist and a
little bit of spice here, and alittle bit of
Anne Pritz (05:49):
Okay.
Jeremy Julian (05:50):
but nothing that was not approachable for the
people that, that may have, havewanted to do that.
is that kind of where you guyscome from?
Anne Pritz (05:56):
That's exactly it.
you said it very well, and Ithink one of my favorite stories
to tell about Bobby is that heis a self-proclaimed burger guy.
That is one of the reasons thathe created.
Bobby's burgers was because hejust loves the quintessential
all American hamburger.
he believes in melting thecheese all the way.
So if you're having thatcheeseburger, you're getting
(06:18):
cheese in each and every bite.
And then he blends textures.
one of the things that we'reknown for is.
To crunchy any burger at Bobby'sburgers, and that's just a thin
layer of crispy potato chipsadded to any burger or sandwich
within our restaurant.
And that's complimentary so thatyou get that texture when you
buy it into it, but.
Back to that story I was sayingI love to tell about Bobby is,
(06:40):
yes, he's a self-proclaimedburger guy.
And what you might find ifyou're ever on set with him, a
triple threat or beat BobbyFlay, he's known to film a
couple episodes in a day, andthat's a lot of work.
You might find him in thekitchen making himself a burger.
That is what he prefers to eat.
after a long day of filming, helikes to wrap it up with a
(07:02):
burger.
Jeremy Julian (07:03):
I love that.
for those that have not had achance to experience Bobby
flight, whether it be on TV oreven the concept that now is a
brick and mortar, and I know youguys are growing and that's part
of why your coworker Patrick wason the show a while back is I.
Talk us through what is theexperience, what is the
restaurant that you guys arebuilding prior to us working our
way into to some of the newproduct offerings that you guys
(07:23):
are putting
Anne Pritz (07:23):
Sure.
So we're a fast casual burgerconcept.
You would walk into our brickand mortar restaurant, or even
some of our non-traditionallocations, and you order at the
counter, you're gonna have ateam member that's gonna be able
to walk you through the menu.
we have seven burgers on themenu.
We have two sandwiches, whichone of'em is a veggie burger
(07:44):
That.
It's the beat Bobby FLA winningrecipe, veggie burger.
it was so good on the show, hewanted to put it on the menu.
we have five sides and we havefive shakes.
And it's just one of thosethings where, like you said,
it's unpretentious, it's anunpretentious very approachable
menu.
You're gonna recognize theingredients that are housed
within each one of theincredible burgers and you're
(08:04):
gonna have an experience thatyou're gonna remember, which is
terrific.
So order at the counter, theteam will walk you through it.
You'll be able to go sit downin, in the restaurant.
in the traditional locations, wedo have dining rooms and booths
and that kind of, diningexperience.
And then in some of thenon-trads, it's more of a food
court setting where you mighttake your tray and go and enjoy
(08:25):
your food amongst some otherconcepts.
with either travelers orentertainment, goers in some of
the casino restaurants withCaesar's Entertainment.
Jeremy Julian (08:35):
No, and I know you and I talked before I hit
the record button about myexperiences have been both at
the two stores, the one in theParis and the one in the Harris,
casinos back in, in Vegas.
And, from that perspective, it'sgreat because you can walk up
and I had the experience, mostrecently where I walked up and I
asked the, Hey, this looksreally good, but that looks
really good.
And they walked me through toyour point, this is what I like.
(08:55):
I tweak it a little bit here.
I tweak it a little bit there.
But it was a very approachableand it.
The other piece that, that youtalked about earlier, Ann, is
just the quality of it.
it's not the run of the mill,Whataburger, McDonald's, burger
King, but it has some of thosefamiliar flavors that you're
looking for when you sit down tohave a cheeseburger, for a lunch
or dinner or
Anne Pritz (09:14):
you can go with classic, you can get a Palace
Classic, classic cheeseburger atBobby's, or you can go a little
more extreme.
You can go nacho with BrianJalapenos and have that little
bit of a kick, But like yousaid.
It is a burger's burger.
It's six ounces of certifiedAngus beef.
And if you do have it grilledJeremy, as to medium temp, it's
gonna be juicy.
(09:34):
You're gonna bite into it andyou're going to taste the beef
in the burger.
And of course, like we talkedabout, the textures and the
flavors that Bobby adds, butultimately it is burger forward
and you're gonna enjoy eatingthat six ounces of certified.
Jeremy Julian (09:48):
It was certainly a multiple napkin burger when I
had it, a couple of weeks ago.
Anne Pritz (09:52):
I might steal that from you, Jeremy,
Jeremy Julian (09:54):
Yeah,
Anne Pritz (09:55):
you for giving me that.
Jeremy Julian (09:56):
Yeah, no, it certainly was.
'cause I, we were in the foodcourt and I, I only had a couple
of napkins.
I'm, and I'm sitting thereeating and I'm like, Hey, I'm
gonna have to go get some morenapkins.
I was there with some coworkersat a trade show and, and so it
was funny.
so talk to me a little bit aboutMin Innovation.
I know we're here to reallytalk, talk about kind of some of
your new product offerings.
And I'd love to walk through,you talk about your RD
department being
Anne Pritz (10:16):
Yeah.
Jeremy Julian (10:16):
That's gotta be, for me it'd be super
intimidating what you wanna puta new burger or a new shake on
the menu.
But talk me through, how do youguys even think about releasing
these new products and how doesthe process work internal to
Bobby's?
'cause I'd love for ourlisteners that maybe are in a
place that they don't have asystem, they don't have a
process to be able to do thesethings, to know that you can
execute it at a high level, thatit's gonna meet the flavor
(10:37):
profiles that you guys arelooking for.
I'd love to understand what yourguys' process is as you guys go
through
Anne Pritz (10:41):
Yeah.
with Bobby, what we tend to do,because he is well traveled,
especially domestically andinternationally, but what you
would find in our limited timeofferings or in our recipes that
we're bringing forward arecelebrations of his travel.
They might be flavors that he'spicked up along the way that he
remembers, and he then craftsthem into the space that it
(11:03):
makes sense to have that flavor.
On a burger, so one of the firstLTOs that, that we had brought
forward was a buffalo burger,and that's that classic chicken
wing.
You might say.
that's a chicken wing, right?
And so you think of, how can youtake that flavor profile and
move it into the burger space?
it's relatively easy when youhave Bobby Flay ideating for you
(11:26):
and being your RR and Ddepartment.
he's terrific as far as beingopen to feedback and he loves
creating things in the kitchen.
where we netted with this onewas, it's our toasted brioche
bun, which we use in all of ourburgers.
That certified Angus beef pattythat we talked about before.
And then what's reallyinteresting, I mentioned earlier
(11:46):
that Bobby, says, melt thecheese.
We have a sign in our kitchenthat says, Bobby says, melt the
cheese, because he does believethat every bite should have
cheese in it.
So when you think about buffaloor buffalo chicken, you probably
think blue cheese.
Jeremy Julian (12:01):
Yes.
Anne Pritz (12:02):
And what you might also think are crumble, crumble
Bluetooth.
Jeremy Julian (12:05):
Crumble blue cheese.
I don't think of melted bluecheese.
I don't know that I've ever hadmelted blue cheese unless it's
on top of a wing and it's meltedinto the
Anne Pritz (12:12):
It just happened to melt.
No.
Jeremy Julian (12:13):
yep.
Anne Pritz (12:14):
so guess what?
We use sliced blue cheese.
So we use sliced blue cheese sothat it can melt over that
burger patty.
Then you'll see us add thattangy barbecue sauce, cool
ranch, dressing to give it that,that cooling factor in your
mouth.
And then for texture, like I'vebeen mentioning.
Watercress is the green.
(12:35):
And again, that's a little bitof a surprise, that elevated
burger experience that again, Ithink you would, if Bobby,
you're gonna expect it to be alittle bit elevated, but if you
love that buffalo wing or thatbuffalo chicken flavor, you're
gonna be willing to try itbecause it's created by a chef
(12:55):
who is proven to know what he isdoing in the kitchen.
and it's ironic because withthat one being our first LTO,
one of the unique things withBobby's that I didn't mention in
the upfront was you cansubstitute grilled chicken into
any one of our burger recipes.
So if you are, a frequent guestand you just don't feel like a
(13:18):
burger.
At Bobby's, that's an okaything.
We've got, we've got options.
So if you're a tried and truebuffalo chicken, flavor person,
you can have that experience atBobby's and sub a grilled
chicken breast in there.
Have it built, of course thesame way, and enjoy it on a bun,
Jeremy Julian (13:35):
Yeah.
and I love that, walking throughwhat that process looks like as
a marketer.
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How do you tell that story?
(14:17):
I guess I'd love to, to getinside of your brain that says,
how am I telling that story?
'cause yes, it's great and it'seasy to say, oh, this is a Bobby
Flay created thing.
But you still gotta get it downto, the consumer that is now
coming in and you're gonna tryand change them from.
Buying the traditional burgerthat they came in for to try and
drive that LTO to drive, thecraveability factor and such.
(14:37):
I'd love to get inside of yourbrain and how you think about
these things prior to us talkingabout the latest LTOs that you
guys have got
Anne Pritz (14:42):
Yeah, certainly.
we do have Bobby Flay that wecan lean on a little bit, right?
So a lot of times what we dowhen we introduce new flavors or
new features, we let Bobbyannounce it.
There's nothing more credible inany brand, a chef aside.
So if it, the chef in your brandwhomever's leading your culinary
innovation, if you will.
When they're the one in theforefront talking about the food
(15:04):
that they've created and thatthey have developed, through
whatever process that theyadopt, to do.
the credibility comes when it'sthat individual sharing the
news.
So oftentimes Bobby, he'll getthe spotlight, and we'll have
him share it across his socialmedia channels and not only the
Bobby.
Burgers brand, but in the BobbyFlay brand as well.
So there, there's a bit of afollowing with Mr.
(15:26):
Flay and all of his brandedpieces.
But then we lean into some ofthe very traditional, aspects of
marketing, if you will.
So when you walk into therestaurant, you need to know
that there's something new.
So we rely on.
A little bit of tech, digitalmenu boards to help us timely
deliver that message throughoutthe customer journey.
Once they're inside, hopefullyto influence their purchase
(15:48):
occasion, as you mentioned,maybe they came in for that
Bacon Crunch burger, but thenthey see this new flavor and it
is craveable to them and theymight break from their norm and
try it.
but if not, what we wouldcertainly hope is that we'll get
an incremental occasion.
That's really what we're after,maybe I don't wanna give up my
bacon crunch burger visit that Ihad my heart set on today, but
(16:11):
I'll come back later in the weekor I'll come back on the weekend
with the family and we'll allget to try that limited time,
featured offer.
Jeremy Julian (16:19):
Yeah, sorry.
I was just gonna say, I lovethat you guys continue to
innovate because I think,oftentimes what I find with
brands is that they get stuckand it's oh, it's working, let's
not innovate, and then you don'tget that incremental visit or,
you get the I, I joke about it.
daughter doesn't eat beef.
And so the fact that, highhighlighting that you can change
for a chicken breast, if therewas a Bobby's in our
(16:41):
neighborhood, it's Hey, I don'tfeel like a burger.
Hey, you can get a chickenbreast.
So it's sometimes it's thateducation that says there are
new things on the menu.
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There are things that are coming out.
Because if I'm not feeling likethe Bacon Crunch burger,'cause
that's what I always get at.
Bobby's now moving their.
Their purchase behavior totrying something new and then
making it fantastic to eat.
Now it's, now I have to weigh,do I want two things?
do I want one of these twothings rather than just going
for the one that I always,always would go for.
Is that, your guys' thinkingfrom the
Anne Pritz (17:44):
That is our, that is absolutely our thinking.
And so it, and it also justhaving the variety on menu, we
are first and foremost.
Burgers.
It's in our name, it's centerplate, it's the hero, whatever
you wanna call it.
That is what we are all about,but we recognize, your number of
burger occasions in any givenweek or any given month.
(18:04):
You could probably tell me howmany times you eat a burger in a
week or in a month.
But when you give that varietyof chicken, or like you said,
you'll bring your daughter.
You may want a burger, but shehas a menu solution too, and I
call some of those, healthyhalos, if you will.
So again, we're a burger,burgers, fries, and shakes all
the way.
(18:25):
But you've gotta carve out onyour menu some type of.
Of offering that speaks to thosewho might just have a different
dietary preference.
things like that.
So we're highly aware of thosethings as well.
Jeremy Julian (18:38):
No, I love that thought.
And so talk to me about yourguys' latest menu innovation.
'cause I, that's really wherewe're
Anne Pritz (18:43):
Yep.
Jeremy Julian (18:43):
And we wanted to highlight some of the new things
that you guys have created
Anne Pritz (18:46):
Yep.
Jeremy Julian (18:46):
and ultimately where they're at.
Why did they get created?
And and even really, I'd lovefor you to talk in about kind of
the LTO concept of it, but let'stalk first about the items and
then we'll talk about how do youguys put'em on and how do you
guys take
Anne Pritz (18:58):
Yeah, no, fair enough.
Okay, so moving into where weare now.
This one is actually, one of myfavorites, so I'm excited to
talk about it as, as you canimagine.
but it's our Greek town burger.
And so again, earlier I hadmentioned celebrating Bobby's
travels.
When I say Greek town, you're,you can probably in your mind
(19:18):
kind of visualize.
Jeremy Julian (19:20):
cheese.
It's gotta be feta somewhere.
It's gotta be feta somewhere inmy brain I'm like melted feta
normally have crumbled feta onmy Greek salad, but I'm sure you
guys figured out some way tomelt some feta cheese on top of
a
Anne Pritz (19:30):
The good news is it's gonna have those crumbles,
but it is going to melt.
So that's the great part.
But you're spot on.
So what we've got with, theGreek town Burger is again, that
certified Angus beef patty.
Housemate, Taki sauce, freshcucumber, tomato, red, onion
sliced, with that feta cheese ontop.
(19:52):
And it is that perfect Greekexperience that you would
expect, whether it's in a salad,whether it's in a Euro, but now
where Bobby Fla and we'reBobby's burgers, you're gonna.
Jeremy Julian (20:05):
Yeah, I might have to take a special trip to
go, to go have one of theseburgers.
I know there's not one of the,one of the stores close to me,
but that
Anne Pritz (20:11):
we want
Jeremy Julian (20:12):
missing is the ka outta olives.
I think
Anne Pritz (20:13):
Yeah,
Jeremy Julian (20:14):
as I think about,
Anne Pritz (20:15):
fair enough.
Jeremy Julian (20:15):
and, or my Greek, Greek products.
Anne Pritz (20:17):
Fair enough.
Jeremy Julian (20:18):
love that.
and really at the end of theday, it came from his travels
and trying to create somethingthat is approachable, but maybe
not directly on the center, butjust a slight.
Slight navigation from that.
Anne Pritz (20:29):
That's exactly right.
That's exactly right.
And we're in the summer months.
And you mentioned Greek salad,but I think tomatoes, cucumbers,
red onion.
it is that season where it's,and you're gonna want the fresh
veggies and you're gonna wannaenjoy'em.
In every setting, right?
It's a little bit easier to say,eat your veggies in the
summertime.
Jeremy Julian (20:49):
absolutely.
It's funny you say that.
so I know that, it's not justthe burger though, that's kind
of part of this new offering.
So talk me through some of theother things, because again, I
think you guys are hitting thesummertime.
You guys are hitting the warmerweather.
I don't think of Greek salad orGreek food at all in January.
Probably.
It's too cold.
I don't think about that.
But, in summertime for sure.
(21:10):
So help me understand some ofthe other things that you guys
have created.
'cause I'd love to, to learn alittle bit more about it because
I, quite frankly, it's like oneof those things I'm like, all
right, I need to find my waythere.
Anne Pritz (21:19):
we want you to come, we want you to come to C We want
come to the training center,we'll put you through your paces
and you can make theses yourselftoo.
So
Jeremy Julian (21:27):
Love that.
Anne Pritz (21:30):
on.
Bobby also recognizes the needfor innovation in sweet in
treat, right?
So the way to cap off your mealat Bobby's burgers with Bobby
FLA is a milkshake.
Bobby's favorite is ourpistachio.
So if you like pistachios, youwill absolutely love this
milkshake.
I do catch him every once in awhile.
(21:51):
Taste testing when he is in thekitchen, the pistachio shake.
but what we have now featured asa sweet treat is a blueberry
cheesecake milkshake.
Jeremy Julian (22:02):
That sounds so decadent and
Anne Pritz (22:03):
Okay.
Jeremy Julian (22:04):
and so
Anne Pritz (22:05):
It is.
And what makes it even better isthe fact that we use custard for
our milkshake.
So just again, mouthfeeltexture.
Just think about that.
you can taste it as we talkabout it.
So if
Jeremy Julian (22:17):
yes.
Anne Pritz (22:17):
thick, the custard is blended with blueberry, then
we make our whipped cream inhouse.
So it's house made whipped creamthat we put on top more of that
blueberry drizzle.
And then it's not cheesecakewithout a little bit of graham
cracker.
So it is at the graham crackercrust expression as, spring, a
(22:37):
sprinkle on top of the whippedcream.
So blueberry
Jeremy Julian (22:41):
sounds
Anne Pritz (22:41):
a cup?
Jeremy Julian (22:43):
I, not that it's good for the sales on that side,
but I'm glad there's not one tooclose to me because I probably
would go for both of thoseproducts.
That sounds
Anne Pritz (22:50):
Yes.
Jeremy Julian (22:51):
and where, I think they're on the menu now.
talk me through your guys'theories on the LTO type of
thing, because I think it's a,again, many innovations, really
critical.
Create reasons for them to comein, but there's also a scarcity
effect, when it's
Anne Pritz (23:05):
Yep.
Jeremy Julian (23:05):
and there's certain items that are always
there, but then there's thingsthat you guys decide to take on
and off seasonally because oflots of different reasons.
But I'd love, your guys'philosophy
Anne Pritz (23:13):
Yeah, what we're doing now, and again, we're
still relatively a new brand,right?
we're still young, so we're, weare learning and that's really
what we're wanting to do withthese LTOs is bring forward yes,
innovations and flavors that areproven, and speak to Bobby's
travels as we've committed.
We also wanna learn what works.
(23:33):
So of these craveable flavorsthat we've talked about before,
is there an opportunity ever tohave the Buffalo burger live on
the menu permanently?
What if there is a significantdemand for the blueberry
cheesecake milkshake year round?
So what we're wanting to do is.
Enable our guests, of course, totry these products, but then to
(23:55):
give us the feedback to say,Hey, you know what, that Greek
town burger that I had, lastweek, I want that to stay on the
menu.
Bobby, do you hear me?
and we could talk a little bitof tech on how we do that and
guest feedback.
We use Ovation for that purpose.
Yep.
Jeremy Julian (24:12):
Amazing guys.
Amazing founder.
great
Anne Pritz (24:14):
Incredible.
and the way that they distillthe information and serve it up
to brands to be actionable islike none that I've ever seen so
quick, have to say that.
but we do value our customerfeedback and we ask for it.
And in several spots throughoutthe journey.
and then we utilize thanks asour loyalty program also.
(24:34):
and we speak to those guests.
We serve up exclusive offers tothose guests, as you can
imagine.
they know about these LTOs, theyknow about these flavors.
And when we get, Feedback fromthird party ordering sites, that
they love those flavors too.
It all aggregates together sothat again, we can make those
informed decisions on maybewhere we've really hit a home
(24:57):
run with an LTO, whether that'snow or in the future.
or where maybe we missed alittle bit of the boat.
in my previous experience, insome of the other concepts that
I worked in, regionality playeda huge part in the success, or
lack thereof for LTOs andflavors on menu, right?
And so us being able to learnand understand how that fits
(25:20):
into the burger space from aregionality perspective.
Is really important to us.
long story short, what I see usdoing with these LTOs Jeremy
throughout this sort of infancystage as we continue to build
the brand, is succeed swiftly.
where we do, fail fast is theother coined term, but what we
would do is take learnings fromwhere maybe we've missed the
(25:42):
vote at, per our guest feedbackand tweak and move forward.
Jeremy Julian (25:46):
Yeah.
No, and I love that thoughtbecause again, I think you've
gotta create reasons for peopleto come in, and then if it
becomes something that everybodyjust loves and you guys can
execute well, now it turns intoone of those things that you
guys decide to move into themenu permanently and drives
those incidents.
I.
Incidental, visits to the storesfor those you've talked about
the infancy of the
Anne Pritz (26:05):
Yep.
Jeremy Julian (26:06):
for those that are not familiar and want to be
a consumer and are
Anne Pritz (26:09):
Yep.
Jeremy Julian (26:09):
alright, I gotta figure out how to get my Greek
burger.
I gotta figure out how to get myblueberry shake.
blueberry cheesecake shake,where can they find Bobby's?
I already alluded to the twostores in Vegas, but I'd love
to, where can they find aBobby's burgers and then, to go
consume it.
And then, obviously you guyshave got your feedback channel
so they can give you that
Anne Pritz (26:24):
yes.
Okay.
So we have nine restaurants intotal.
As it stands today.
There are five in partnershipwith Caesar's Entertainment.
So those, those five breakdown,there's actually three in Las
Vegas, one in Atlantic City andone in New Orleans.
And then if you're a Yankeesfan, and I don't know if I'm
gonna get booed or cheered rightnow, but.
Jeremy Julian (26:45):
I happen to be a Yankees fan.
so we'll, I'm sure I'll get somehate mail for that, but that's
okay.
Anne Pritz (26:50):
sorry to set you up for that.
but we do have a Bobby's Burgersinside Yankee Stadium, so if
you're there to catch a game,you'll be able to grab, Bobby's
Burgers.
We just opened, in Orum, Utahthis past December, with
franchisee out that way withintent to open additional
restaurants in the state ofUtah, Phoenix Airport.
(27:11):
If you're flying Southwestthrough the new terminal in
Phoenix Airport, you'll see usthere.
And then we've touched brieflyon what we have here in
Charlotte.
Charlotte is our headquarters,our corporate headquarters.
but our restaurant here alsoserves as our test kitchen and
training center.
So it is a full fledgedrestaurant, serves every item on
(27:31):
the menu, but it's also wherefranchisees will come
experience, the training side ofthings and all of the tech that
we have, housed within the techstack and within the restaurant.
So that's really the showpiece,if you will, where we can.
To teach about Bobby's burgersby Bobby Fla.
Jeremy Julian (27:50):
Is that also where you catch Bobby with his,
with his pistachio shake,testing, in the restaurant
downstairs?
I love that.
I love that.
and so you talked a little bitabout how you guys go to market.
I love that you guys are innon-traditional.
in traditional brick and mortarlocations.
So if, if I'm sitting herelistening and I'm like, you know
what?
I want to be on this rocket shipthat you guys are, at the
infancy stages of how do theylearn more about, engaging with
(28:14):
your guys as a franchise partnerpotentially and putting'em into
a city near them.
Anne Pritz (28:17):
Thank you for that.
So we are actively, seekingexperienced multi-unit
restaurant operators to join oursystem.
they might be a pizzafranchisee, a taco, a chicken,
you might have those in theirportfolio, but not burger yet.
That's who we're looking for.
We're doing statewide or largemetro deals.
(28:38):
and we're not after worlddomination.
Here, Jeremy.
So what we're looking forspecifically is an operator who
knows their market, who knowswhere our fast casual concept is
gonna fit and be successful.
So where you can learn more isof course our website.
So Bobby'sburgers.com/franchise.
(28:59):
As we like to say, franchisewith fla, there's a little bit
of a form to fill out.
Nothing daunting.
and what we would do then isreceive your information and we
would give you a call and wewould chat through, what your
experience looks like and youcould share with us what it is
about Bobby's burgers thatappeals most to you, and
continue conversations.
If we find that you're a matchand we're a match for you, it's
(29:21):
just as.
Jeremy Julian (29:22):
I love it.
and I would say, and I'm notsaying this just'cause you're on
the call, you and I talked alittle bit about it pre-show the
amount of investment that youguys have put into not only
creating great products, buthelping a franchisee to be
successful is something that Iapplaud.
You've got great market.
you guys have built a fantasticleadership team that really is
(29:43):
gonna help these franchiseessucceed.
And so if I were putting out aword of encouragement to
somebody that's at.
minute 31, 32 in the recording.
Really, if you're looking for afranchise, these guys have
gotten it figured out.
They hired some people that havebeen in the space for a while
that really get it and know whatit takes to make things work
within the franchise community.
It's not just let me go sell asmany franchisees as I.
As I can, it's how do I help youto be successful as a franchisee
(30:07):
in your space?
And so I I applaud the effortsand the amount of investment
that you guys have already putinto it.
'cause, having watched from thesidelines for the last couple of
years, it's been fun to watch itcontinue to grow and watch the
investments and it.
Is also non-traditional andtraditional.
So if you've got a space that'sin a hospital or in, just
different places that you mightnot think, oh, this will work.
They've figured out ways to dothat because they've automated
(30:27):
the tech and made it really easyto operate the store.
sorry, I'm just a plug for youguys, but I've watched it over
the last couple years and it'sbeen fun to
Anne Pritz (30:34):
No, I appreciate that.
and you're spot on.
We put together a tech stackthat we feel does set a
franchisee up for success.
we've vetted, we took the timeto build the right sort of
architecture when it comes to,what is needed to run the
restaurant.
I love your plug for thenon-traditional and traditional
Jeremy.
we talk a lot about our 400square foot engine.
(30:56):
you might have heard it beforeand you're smiling about it.
So our kitchen is designed, in400 square feet.
To be able to, pump out over 400burgers per hour.
So volume isn't an issue.
space, you gotta build aroundthat square foot engine, right?
but man, I tell you, it can fitanywhere.
Jeremy Julian (31:18):
Yeah.
Anne Pritz (31:18):
some of the non treads have shared kitchens.
Great.
Some of them we can house, ofcourse, in our brick and
mortars.
We can house everything all inone unit.
But ultimately it's theefficiency in the kitchen
design, and the tech thatsupports it, that's gonna
deliver the consistency ofproduct that we demand, and most
certainly is Bobby flas visionwhen it comes to eating food
(31:41):
that, he has crafted, the rest.
Jeremy Julian (31:43):
Yeah.
No, and I think, you can go backand listen for those that, that
want to go, that episode I didwith Patrick, because the amount
of kitchen tech that you guyshave is pretty remarkable.
A lot of people think about techand we talked about, everybody
says, oh, point of sale, or youronline ordering, or your third
party delivery, or your feedbackor your
Anne Pritz (32:00):
Yep.
Jeremy Julian (32:00):
All great pieces of tech.
You guys have also investedquite a bit in that and some of
the kitchen technology is reallywhere I was impressed when I
learned more about it and I'vewatched how creating consistent
product out of the kitchenbecause you guys do cook
everything from scratch and haveto melt the cheese on the
burgers because it's Bobby's wayand all of those kind of things.
I just, I love that you guyshave made those investments.
(32:22):
'cause I think a lot ofrestaurant brands are like, ah,
we're just gonna buy whateverthe oven is or buy whatever the.
the grill top is and such.
And I think it's, it's greatthat you guys have done those
investments prior to blowing upbecause I've seen too many
brands get out to 20 or 30stores and go, ah,
Anne Pritz (32:34):
Yeah.
Jeremy Julian (32:34):
screwed up and we need to go back and retrofit.
And then now the franchisees arefrustrated about it,
Anne Pritz (32:38):
Yep.
No, it we're, we've been verypurposeful about the decisions
that we've made, and we'reseeing a lot of success with all
of our partners.
and if we find down the line,Jeremy, we have one of those Oh,
no moments.
The thing that I am superconfident about with the team
that I work for and work withevery day is.
We'll evaluate it, we'll make achange, we'll make it right, and
(33:00):
we'll move forward,
Jeremy Julian (33:01):
Yeah.
Anne, thank you so much forsharing more of the story of
where Bobby's came from, whereyou guys are going, really how
you guys think about thesethings.
Is there anything that we missedon today's show that, that you
would wanna share with ouraudience?
Anne Pritz (33:13):
I would just say again, we look forward to
franchising and growingthroughout the United States and
internationally.
there's some news.
That will be coming out soon.
We have a great pipeline offranchisees and announcements
coming, but we definitely wantto chat with more.
So again, if you're thatmulti-unit experienced operator
and you don't have burger inyour portfolio, Bobby's burgers
(33:36):
might be the fit for you.
So we hope that we'll get totalk with you.
Jeremy Julian (33:40):
hopefully you guys find somebody here in, in
Texas so that, I can go another,another notch on my belt
Anne Pritz (33:45):
There you go.
Jeremy Julian (33:45):
just a little bit higher for those, those shakes
and burgers.
Anne Pritz (33:47):
Perfect.
Jeremy Julian (33:48):
Anne, thank you so much.
Thank you for what you guyscontinue to do To our listeners,
guys, I know you guys got lotsof choices, so thanks for
hanging out with us.
If you haven't already done so,please subscribe to the show.
Give us a rating on yourfavorite podcast player and make
it a great day.
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