Popeye's 2005 Annual Report Download - page 7

while Southwest Shrimp and Buffalo Nuggets will become
limited time offers at key points during the year, based on
their strong performance and high consumer appeal.
In addition to launching many great tasting new items in
2005, our Menu Development team is also exploring new
ways for our customers to enjoy our existing core menu
items and continues to focus on ingredient improvement,
intensifying flavor, and building a pipeline of new products
for the future, all based on the unique Popeyes flavor
customers crave.
For Popeyes, maximizing choices goes beyond new menu
items. It extends to how consumers make those choices at
the restaurant. In 2005, we made it easier for Popeyes cus-
tomers to order their favorite combinations by rolling out a
completely revamped menu board. The new design places
a greater emphasis on combo meals, providing value
for the customer and significantly improving the
speed of service and overall restaurant experience.
In addition, by putting greater focus on combo
meals, the new boards are designed to increase
beverage sales, which have a significant impact
on restaurant profitability.
Clearly, focusing on our unique flavor profile and
superiority allows for greater innovation, a
wider variety of choices, and more reasons
for customers to visit our restaurants.
Our bottom line: maximizing choices
maximizes profits which maximizes
returns for all stakeholders.
Curb appeal is an essential part of a restaurant’s
success. When faced with a choice, consumers are
much more likely to dine at an attractive restaurant
that appears clean and inviting. But, since the cost of
re-imaging is always a concern, we found ways to
cut the cost while maintaining the heritage and the
attractiveness of the re-imaged restaurant facility. The
result: franchisees did twice as many re-images in
2005 than in 2004. We think that’s an excellent sign
that franchisees are reinvigorated about the brand.
Restaurant re-imaging:
it’s all about looking good.
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