Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Voodoo Doughnut's New CEO To Develop Brand Culture For Emerging Brand

Whichever way you spell it, you can’t deny specialty doughnuts (or donuts), have increased in popularity in recent years. So much so, that in August of last year Foodable went as far as determining which are the top three shops in the United States.

Well, this week, a former pizza brand executive, Chris Schultz was appointed as the new chief executive officer for a cult-favorite, doughnut brand— VooDoo Doughnut.

Last year, Paul Barron, Foodable’s CEO and Editor-In-Chief, sat down with Schultz, the former Senior Vice President to MOD Pizza to discuss what are the secrets for an emerging brand to be successful.

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How Emerging Brand Honeygrow Stays Scrappy To Maintain Momentum

How Emerging Brand Honeygrow Stays Scrappy To Maintain Momentum

Honeygrow writes the program on how to bubble through the surface as an emerging concept. The mid-Atlantic (and beyond) group is potent with grabbing a devoted audience and positioning their brand on the foundation of all the touch points that excite diners. The hip factor of their food, setting, and ordering interface has made them the emerging restaurant brand to experience.  

Honeygrow’s Chief Brand Officer Jen Denis credits Honeygrow’s success to “staying true to our scrappiness to maintain our momentum.” That healthy resiliency is evidenced in four areas that make Honeygrow ooze with prosperity.

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Emerging Restaurant Brands Set New Pace for Growth While the Rest of the Industry Implodes in 2018

Emerging Restaurant Brands Set New Pace for Growth While the Rest of the Industry Implodes in 2018
  • Foodable Labs releases the Top 150 Emerging Restaurant Brands report.

  • These emerging brands saw 8.2% spike in social traffic and are millennial favorites.

The industry is facing a major slump in 2018, quite possibly the greatest reduction in traffic for total restaurant locations in the past 30 years.

Foodable Labs research reveals this trend based on a combination of three factors – industry sentiment, a transitioning consumer base and slowing social restaurant visits (SRVs.) These factors combined will attribute to the impending doom for the restaurant business in 2018.

This is where the Emerging Brands come in to save the day.

What seems to be a bulletproof approach to brand building, we have found that there are 150 brands that seem to be bucking the trends of slowing traffic, closing locations and a consumer shift. In fact, these emerging brands are breaking the norms of the restaurant business of the past by creating a new approach for an entirely new type of consumer.

These 150 restaurants are leading the industry in a variety of categories. On average, they are up 8.2 percent in SRVs versus the rest of the top 1,000 brands we have indexed, which is down 5.9 percent.

These brands also have an average Sentiment score of 86.5 compared to the industry average at 76.2.

What is even more impressive is the breakdown of consumer base. These brands average a staggering 63.5 percent of millennial consumers, a segment of the population with super buying power.

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