7 things you need to know about Ribs & Burgers
The brand revealed their plans for 2014.
Ribs and Burgers talked to QSR Media on the success of the brand’s ‘100 free burgers’ campaign last year , and their upcoming goals for 2014.
The brand also shared what challenges the industry could face this year.
Ribs & Burgers has a total of eight restaurants in the country.
Below is a Q&A with Chad Rahme, Ribs & Burgers Brand Manager.
QSR Media: Ribs and Burgers the brand, how would you describe it?
Rahme: The Ribs & Burgers brand is based on simply providing quality, tasty, honest and wholesome food to the communities we enter.
Our aim is to provide Hot, Fresh and Succulent food to our customers, both young and old alike whilst offering good value for our customers to enjoy eating with us every day.
It's back to basics for us, we source the best products, cook the food fresh to order in a comfortable environment with service that’s engaging & makes you feel at home.
QSR Media: What differentiates you in the gourmet burger segment?
Rahme: We consider ourselves Boutique rather than Gourmet. Our product is wholesome, basic and fresh.
We do not complicate our food.
We create fresh flavours & share with our customers a char grilling processes that we have used for 30 years
QSR Media: What are some of your goals for 2014?
Rahme: Create consistency within our operation & develop our people to allow us to slowly grow.
Our intention is to continue building a relationship of honesty and trust with our customers and satisfy our guests, both existing and new.
We desire to become the Lighthouse brand that people compare us when they are thinking about Burgers and Ribs. We are striving to be the best, not the biggest. We want to become the employer of choice in our market sector.
QSR Media: Promotion "win free burgers for a year" to first 100 people, how did this go?
Rahme: Across all store openings, the marketing campaign has been a huge success and is now synonym's with our brand.
The reaction of people moves us every time. We have guests who line up from the night before waiting to be the first in line the following day.
We have guests who take time off work just to line up and receive 1 free burger every week for a year.
We are humbled and grateful for the success of this opening brand strategy and we can only thank our customers for making this such a great success.
QSR Media: Are you franchised?
Rahme: No, we are a company owned Brand. This allows us to keep the love and passion flowing with our businesses and people.
QSR Media: Tell us a bit about the owners of the business.
Rahme: The visionary & owner of Seagrass Boutique Hospitality Group Mr Bradley Michael had a vision, alongside his team to provide our communities with what we know and cook very well, ‘MEAT”.
We wanted to take the common burgers and ribs & recreate it in what we believe is very fresh, of rich quality, wholesome, affordable and above all, very tasty and succulent.
QSR Media: What do you perceive as some of the challenges in the industry?
Rahme: Finding, training and motivating great people are the biggest challenge. The industry is changing and the Fast Casual sector of the food market is growing.
Good restaurateurs and Brands are stepping into a market which is growing. People want restaurant quality food at an affordable price and they want it quickly.
We are a time poor society and this offering suits our lifestyles. As this sector of the market grows, it will become more difficult to find the kind of people we need to grow.
We are now cultivating from within and are focusing on people development and serious career paths for the staff within our organization.
