Golden Corral Feels Like Home
May 15, 2018
Golden Corral is pleased with the new look. More important, customers are responding well, especially at the first prototype location. Their response, the chain hopes, will be echoed as more stores are rolled out.
How Golden Corral is Dominating the Buffet Segment
April 11, 2018
The chain is making decisions for the long term because it is a privately held company that will likely stay in the same hands for a long time. Rather than cut back on service or maintenance to improve profits or pay off debt, Golden Corral is making investments in its business.
“We’re constantly making decisions that are consistent with us being around 100 years,” said Golden Corral President and CEO Lance Trenary. “We don’t shortcut anything. Don’t get me wrong, we’re constantly working on margin improvement and how we can reduce complexity without taking away from any of the quality aspect of our business. But we’re not going to reduce any quality aspect. We have this commitment to ongoing product improvement, and the guest appreciates that.”
Giving and Growing
April 1, 2018
On the business front, Holm has been busy growing and diversifying since he was last profiled by Multi-Unit Franchisee Magazine in 2015. “I’ve added three more Golden Corrals and have another scheduled to open later this year,” he said. He’s excited about the new location because it will feature the brand’s new Gateway restaurant design.
Gateway to a New Era
February 15, 2018
One detail of Golden Corral’s new prototype that guests will immediately notice are the reduced views into the kitchen from the buffet area. This change was a deliberate strategy to hide some of the more functional aspects of the operations, while still creating “cooking theatres” to display visually appealing menu items in areas such as a carving station, smokehouse and cake decorating preparation.
Golden Corral Ranked a Top Franchise in Entrepreneur’s Highly Competitive 39th Annual Franchise 500
January 22, 2018
Golden Corral recently ranked #54 in Entrepreneur magazine’s Franchise 500, the world’s first, best and most comprehensive franchise ranking. Placement in the Franchise 500 is a highly sought-after honor in the franchise industry, as evidenced by the fact that Entrepreneur received more than 1,000 applications this year, making it one of the company’s most competitive rankings ever.
Golden Corral’s placement in the Franchise 500 was based on its outstanding performance in areas including unit growth, financial strength and stability, and brand power.
The key factors that go into Entrepreneur’s evaluation include costs and fees, size and growth, support, brand strength, and financial strength and stability. All franchises are given a cumulative score based on more than 150 data points, and the 500 franchises with the highest cumulative scores become the Franchise 500 in ranking order.
Over its 39 years in existence, the Franchise 500 has become both a dominant competitive measure for franchisors and a primary research tool for potential franchisees. Golden Corral’s position on the ranking is a testament to its strength as a franchise opportunity.
To view Golden Corral in the full ranking, visit www.entrepreneur.com/franchise500. Results can also be seen in the January/February issue of Entrepreneur.
Golden Corral Prototype Focuses on Efficiencies
January 3, 2018
On December 21, Golden Corral reopened its restaurant in Greensboro, NC featuring the first of the building redesign, called Gateway. The prototype incorporates a contemporary appearance for the interior and exterior of the building, with improved layouts for the dining room, service bars and kitchen areas. The new facility design also enables greater customer service and dining room comfort, as well as increased energy efficiency.
Golden Corral Franchisee Eric Holm interviewed on Fox Business Network
November 22, 2017
Golden Corral franchisee Eric Holm appeared on the Varney & Company Show on Fox Business Network to discuss his annual Helpings from the Heart event. For the 25th consecutive year, Holm and the Salvation Army hosted the event to provide more than 20,000 Thanksgiving meals to deserving residents in Orlando.
Golden Corral Hosts Military Appreciation Night
November 19, 2017
For the last 16 years, Golden Corral restaurants have been saying thank you to veterans throughout the nation by hosting Military Appreciation Night, during which the men and women who have served our country are invited to enjoy a free meal.
Golden Corral Rolls Out Smokers
September 26, 2017
Golden Corral has completed the rollout of smokers to its 485 restaurants when it also introduced a new line of barbecue items at the buffet chain.
Golden Corral’s new Smokehouse menu features slow-cooked, smoked meats such as pork, chicken, ribs, turkey, and brisket. It also includes several flavorful side items and a variety of barbecue sauces – Sweet BBQ, Spicy BBQ, and Smokehouse BBQ, as well as regional BBQ sauces.
Golden Corral announces plans for major restaurant redesign
September 15, 2017
Golden Corral’s new design is centered on making guests feel like they are in a cozy, comfortable environment, said President & CEO Lance Trenary. Larger windows, new lighting fixtures, stacked stone and wooden panels are being incorporated to give the space a sophisticated, but homey quality.
Some version of Golden Corral’s new design will be incorporated in 15 new restaurants in 2018 as well as at least four pre-existing locations, Trenary said. The company is using the Greensboro location as a test to see what elements of the design work best and what can be tweaked in future iterations.
Past Disasters Show a Long Recovery for Small Businesses
September 6, 2017
After Katrina, the city of Kenner, Louisiana, west of New Orleans, resembled a ghost town. The Golden Corral franchise restaurant there suffered extensive damage. Managers were able to hire a crew for repairs, and within 10 weeks the restaurant was fixed up enough to reopen. But there were few residents around, and only nine of 70 staffers were in town to run the place, says Malcolm Clark, the restaurant’s director of operations.
IFA Franchisee Spotlight – Q&A with Mickey Chance of Golden Corral
August 23, 2017
Golden Corral franchise owner Mickey Chance was featured on the International Franchise Association’s Franchise Opportunities blog.
Golden Corral Names Darryl Webb Sr. as Senior Vice President of Operations
August 1, 2017
Golden Corral, the nation’s largest grill-buffet chain, announced restaurant industry veteran Darryl Webb Sr. has been hired as Senior Vice President of Operations.
GOLDEN CORRAL ROLLS OUT BRUNCH SYSTEMWIDE
May 19, 2017
The breakfast-and-lunch offerings at the Raleigh, N.C.-based buffet chain will be available every day from 9:30 a.m. to 2 p.m. They include new strawberry cheesecake French toast, made-to-order eggs and omelets, biscuits and gravy, sausage-and-egg skillets and carved glazed ham, as well as fried chicken, pot roast and miniature burgers.
FINDER’S KEEPERS – BECOME THE EMPLOYER OF CHOICE IN YOUR MARKETS
May 1, 2017
After 25 years in the restaurant business, Mike Richey knows that an offer of a dollar more per hour from a competitor can be too much for an employee to refuse. Richey, who operates five Golden Corrals, wishes his employees well when they leave. But that’s not the end of the story. A couple of weeks later he calls them to ask if they’d like to return to their old job–a practice that has paid off for him over the years.
FORMER GOLDEN CORRAL PRESIDENT AND CEO TED FOWLER NAMED WINNER OF THE THAD AND ALICE EURE AMBASSADOR OF HOSPITALITY AWARD
April 15, 2016
HOW TO KEEP COMMUNICATION OPEN WITH FRANCHISEES
September 1, 2015
Like most relationships in life, a strong bond between a franchisor and their franchisees is built on several core values of communication. Availability and consistency. Open, honest interaction. Trust and support.
SECRETS TO SUCCESSFUL FRANCHISING
August 1, 2015
How are some of the top franchises successful? There is no one-size-fits all philosophy. What works well for one franchise may not for another one in a different industry. But there are some traits many franchises share that establish a solid foundation and continue to keep brands successful and relevant over the years.
A LOBSTER IN EVERY POT
March 18, 2014
Lobster, long considered a luxury, is becoming a little more ordinary.
Soaring supply and falling prices for whole live lobster, along with new food trends, are changing how people eat the crustacean—perhaps for the long term.
Sandwich shop Quiznos, like other inexpensive chains, is adding more lobster dishes alongside its subs. Golden Corral, the buffet-style restaurant, has put lobster on the menu for the first time.
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