Lone Star Rib House adds pub concept, on the hunt for new franchisees
Lone Star Rib House is on the hunt for new franchisees after launching a brand extension to its popular Texan-inspired restaurant chain.
New to the scene is Lone Star Rib House & Brews. This part-pub, part-restaurant concept appeals to a younger consumer than the flagship brand.
The business has already unveiled six outlets and is targeting franchise recruitment in Victoria, Tasmania and South Australia.
In the Brews outlets there’s a bigger drinks range than Lone Star Rib House customers are used to.. Craft beer ranges, beers and wine on tap, alcohol milkshakes and an extensive cocktail selection are on the menu.
The new outlets also have primary service liquor licenses to allow for alcohol-only sales.
Lone Star Rib House & Brews to boost franchisee profits
Gary Blyton heads up the Lone Star brand. The general manager told Inside Franchise Business the focus of the dual purpose concept will boost franchisees’ profits.
“More alcohol improves our average customer’s spend and profits for our franchisees. The Brews model has proven to help us stay relevant with both consumers and landlords.”
Blyton said the fit-outs are welcoming and suitable for both restaurant and tavern experiences.
There’s also a new menu featuring gluten free and vegetarian options.
Lone Star has also introduced a smaller footprint counter-ordering model to the portfolio. Two stores are open already in Maitland and Orange in New South Wales.
Innovations include delivery
Another innovation is a stand-alone South American cuisine offer soon to launch.
“We have been developing a second cuisine ghost kitchen offering to allow franchisees to maximise the use of their kitchen and overall resource,” he said.
“We are confident our franchisees will be able to use this second intra brand via home delivery as a permanent part of our future operations. There is no cost to the franchisees other than the usual stock and we will be providing full training and systems. “
Lone Star has also successfully adopted its own delivery platform.
“This has allowed our franchisees to self promote their store locally to drive sales in this area and avoid the very large fees that come with the big delivery platforms,” Blyton says.
The in-house delivery system is now outperforming the sales previously achieved through Uber Eats, Deliveroo and Menulog.
Lone Star has also looked to adapt its in-restaurant ordering process.
“We are now almost ready to launch at table contactless ordering so customers will have this option and given social trends we see this as a crucial new development long term.”