Beef, Gyros, and Silver Plates | Nick Vojnovic - Little Greek Fresh Grill
3 de ago. de 2021 ·
1h 4m 33s
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Descripción
On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise,...
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On the last episode of the Takeout, Delivery, and Catering podcast series, hosts TJ Schier and Sam Stanovich sit down with Nick Vojnovic, the president of the Little Greek franchise, to explore brand building and how businesses have shifted since the onset of the pandemic.
Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.
“Keep your footprint as small as you can,” says Vojnovic. “We’ve not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”
Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.
“From a marketing standpoint, I think we’re the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it’s all been organic growth.”
Listen to the episode to learn more about mentorship and cultivating a successful work culture!
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Little Greek specializes in fresh, grilled Greek cuisine. The chain prioritizes quality, handcrafted food that is as flavorful as it is affordable.
“Keep your footprint as small as you can,” says Vojnovic. “We’ve not seen a correlation between store size and sales… the future will be smaller boxes, and drive-thrus will be a key element going forward.”
Little Greek currently maintains 44 locations, adding four or five restaurants each year. The company dropped about 30 to 35 percent when the pandemic first hit, but was able to rebound and become even with the previous year by summer 2020. For the chain, the main priority is to offer a wide selection of authentic food.
“From a marketing standpoint, I think we’re the only franchise in the country that does not collect a marketing fee,” adds Vojnovic. “We try to let our food speak for itself. We use our catering to market the brand… for the most part, it’s all been organic growth.”
Listen to the episode to learn more about mentorship and cultivating a successful work culture!
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