Method
Marketing
Feature
Charlie Brown's
1984-1988
- regional steakhouse chain, losing sales and profit
momentum
- in danger of being overwhelmed by new casual dining
competition
- revamped lunch and dinner menu to introduce new,
more profitable items
- focused on higher-end beef and poultry products
- created an effective "new store" opening
process
- "re-imagined" the concept design
- revamped the lunch
- revised the marketing to institute a series of Food
Festivals"
- increased Average Unit volume $300,000
- improved operating profit over 3 percentage points
|
