More efficient kitchens are key to the goal of boosting restaurant-level profits to $300,000 on average by the end of 2025 from $210,000 last year.
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It’s also introducing predictive software that tells cooks what to make and when to avoid telling customers they’ll have to wait 12 minutes for a new batch. Popeyes is automating the multistep process required to make the frying batter, one that Siddiqui estimates only 20% of restaurants get right. The idea is to eventually implement it in new stores, and details on whether franchisees will foot the bills or the chain will provide support are still being sorted out.
Popeyes is testing the improved setup in four locations, and it’s planning to extend the pilot to 30 by year-end. This type of kitchen is already common in the fast-food world, including at sister brand Burger King. After going to a “landing zone” for a final check, the order’s “ready” notification is fired. Mini printers spit out stickers to attach to bags or boxes with the order’s details - classic chicken sandwich, no pickles, extra mayo. New kitchen planĪt Restaurant Brands’ Miami offices, operations geeks built a mock-up kitchen with five sequentially arranged modules with all the necessary tools and ingredients. This made orders harder to put together and deliver quickly to the counter or drive-thru. As Siddiqui toured kitchens, he noticed many had the sandwich prep area in the back or off to the side. Achieving perfect orders every time was more complicated. Part of the solution was obvious: open more restaurants. In fast food, “you want it to be an everyday occasion.” “We’re hearing these people talk about Popeyes like a special treat,” Siddiqui said in an interview at Restaurant Brands’ Miami offices. On average, diners had to drive 10 to 12 minutes to get to a Popeyes, which Siddiqui has called “too far.” The average customer in the US only stopped by three times a year, far behind the 18 or so visits paid to McDonald’s, he said. Through consumer panels and store visits, Siddiqui and his team discovered that Popeyes orders weren’t always right and that many potential guests had never seen a location. Meanwhile, competitors, including KFC, launched their own new fried chicken sandwiches. Then, in 2021, the pandemic made it again hard to fill orders due to supply-chain disruptions and a scarcity of workers, which hit Popeyes harder than burger chains since its chicken is hand-battered and breaded. See also: Ruffled Feathers hot chicken restaurant is now open at Morongo Casino We had maybe two poultry plants set up to make the fillets the way we wanted them to.” “We had no idea it would do what it did,” said Amy Alarcon, Popeyes’ head of culinary innovation. Because Popeyes couldn’t get enough of the small birds used for the recipe, it didn’t return until November. Popeyes expected locations to sell about 60 each day some ended up churning out 1,000. People stood in line for hours to try the chicken sandwich. Chick-fil-A responded that it had “the original,” to which Popeyes responded “… y’all good?” Popeyes, until then known mostly in a few pockets of the US, broke through in August 2019 when it tweeted that it was now selling fried chicken on a brioche bun. See also: From barbecue to billions and billions served: McDonald’s turns 75 In 2017 the chain was sold for $1.8 billion to Restaurants Brands International Inc., which also owns Burger King, Tim Hortons and Firehouse Subs. Popeyes was founded as a single fried chicken restaurant in 1972 in Louisiana three decades later annual sales crossed the $1 billion mark.
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