Goodcents Franchisees Are The Big Winners In Menu Change That Adds 30% More Meat To Subs
January 26, 2021 // Franchising.com // DE SOTO, Kan.- Goodcents franchisees are excited about a menu change launching today that will add 30% more meat to its popular sub sandwiches - and potentially draw a lot of new customers.
Goodcents, known for its freshly baked bread and hand-sliced deli meats and cheeses, is increasing the amount of meat on subs of all sizes and party trays. The change comes in response to guests who have expressed interest in getting more protein into their diets. Goodcents has been testing the new menu at two corporate locations since September to rave reviews.
“Our guests have overwhelmingly loved the sandwiches with 30% more meat,” said Jami Bond, vice president of franchise development. “And our franchisees love it, too, because they know customers will be excited to taste the new sandwiches.”
Franchise owner Holly Trice, who took over an existing Goodcents location in Apple Valley, Minnesota, in November, rolled out the 30% more meat menu then. “Our customers have just been wowed by the change – especially people who were unaware of the new menu,” she said. “We’ve had guests who ordered online and were so surprised when they got home. The next time they come in, they say, ‘I just got a sandwich here last week, and boy, did it have a lot of meat on it!’ They all love it.”
Bond said the corporate team is proud of the support provided to franchisees in advance of this menu change. For any new menu rollout, Goodcents provides franchisees with suggested prices based on cost analysis and competitor comparison. The company also gives each franchisee a location-specific projected change in profit based on the location’s current mix of product sales. Franchisees control their prices, because they must be able to adjust for cost differences, such as minimum wage differences in various states, Bond said.
“Our operations team will be in restaurants for the next week to make sure the right amount of meat is being served on sandwiches and that all signage reflects the change,” she said.
To market the menu change, Goodcents has a new commercial on YouTube and radio and has provided new point-of-purchase displays to every location.
Changing the menu offers the brand a great opportunity to attract new customers, said Mary Fox, who owns Goodcents locations in Gardner and Lenexa. “I know it’s going to be a big hit with our longtime customers, who definitely will appreciate getting more meat. I think the change also is going to bring in new people who are interested to see what all the buzz is about.”
Fox said adding meat to sandwiches across the menu, rather than offering an upsize option, will appeal to guests looking for value. “We expect this to be a big boost for our business.”
Bond agreed that adding 30% more meat is a terrific marketing opportunity, but she is more excited about the consistency it brings to the brand. “This will solidify that the sandwich you get at a Goodcents in Phoenix is the same as one you get in Kansas City,” she said. “Without consistency, we cannot grow as a brand.”
The menu change comes at an exciting time for Goodcents. This month, the brand also began launching the Goodcents Certified Clean Program, which equips every restaurant with a no-contact temperature check device and sanitization program for the safety of guests and crew members.
“Between the menu change and Certified Clean, we are really leaning in to support our franchisees,” Bond said. “Our corporate team is in six to seven restaurants every day to lend our support. 2021 is starting out so strong, and we think the menu change will bolster sales even more.”
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