Simon: We made a large investment in training, stopped company growth for a time, and that training investment has paid off. What’s the secret to maintaining quality control? Does their culture match ours? We want someone you want to go out with for a glass of wine, who’s not just focused on ROI. You have the financial side, and territorial side of what areas are open, but more importantly, are the relationship and the culture. Redler: It starts with the selection process. Our agreement protects our brand and supports our franchisees. We don’t pull out a franchise agreement and try to find what sections they violated. I don’t like people pulling franchise agreements out of the draw and telling me what I violated. I learned what’s enjoyable and what causes you to develop new restaurants and what’s not enjoyable and causes you to look for other investment opportunities. Simon: I was a franchisee for 44 years, starting with Long John Silver’s and gravitating to Panera Bread. Since 347 of your 377 locations are franchised, you’re expert at franchising. We see healthy people and we are their cheat day and get them to smile and be happy. Redler: You don’t need to deprive yourself of things you truly enjoy. Our most recent marketing campaign was based on the premise that if you’re going to be bad it better be this good. We don’t think everyone should eat French fries every day. You need to indulge to survive just like you need vitamins. Simon: We’ve never suggested that anyone choose Freddy’s as a steady diet every day. Many Americans are moving toward healthier diets and yet you specialize in bacon and cheese double steakburgers. How appeal to this audience? But offering what we have always seems to be in vogue. We invoke the forties and fifties and patriotism, the family values, and we feel that trendiness isn’t a part of that. Simon: It’s part of our DNA and what we designed our systems to emulate.
You’re an old-fashioned hamburger and custard chain that doesn’t seem trendy, like nearly every other chain. Simon: Freddy’s guests think of us as a family environment. We have a term, the Freddy’s Way, meaning cooked to order food, and hospitality that is second to none in our segment. Redler: Our guests appreciate quality and hospitality, and we think that’s the first things they recognize with us. Starting with two brothers and a business partner wanting food to take them back in time - to a recent surge in sales because of the COVID-19 pandemic - this is the story of Freddy's Frozen Custard & Steakburgers.When consumers think of Freddy’s Frozen Custard & Steakburgers, what comes to mind first? While the company has remained relatively drama-free in its 18-year history, there is still a sweet and simple origin story, a few tales of success, and a number of interesting accounts scattered throughout Freddy's still-happening journey. What we're trying to say is Freddy's is special, prompting long drive-thru lines, a vast expansion, and a die-hard fanbase of Fredheads. And that's in addition to cheese curds, chicken tenders, onion rings, chicken sandwiches, even a veggie burger. Sure, it's burgers and fries, but they're burgers with crispy, layered pieces of steak, shoestring fries with special seasonings and secret sauce, frozen custard, and Vienna Beef hot dogs. Though a multi-location, fast-casual restaurant, Freddy's Frozen Custard & Steakburgers has a number of distinct offerings on its menu.
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