08 Sep, 2017
Cookout Restaurant Franchise
cookout restaurant franchise
For lunch, Shannon and I drove over to Cook-Out, on High Point road after class today. I of course wanted Five Guys, but being money is a bit tight we decided to go the lesser expensive route and go to Cook-Out. I suppose such a statement is a fitting declaration of what Cook-Out is all about: cheap food. What's more, is that growing up in North Carolina I loved Cook-Out, still do, and oddly enough it was this very blog that enticed Mr Reaves to abandon his word of mouth campaign and join the digital age with Cook-Out's new website. The problem is, while I'm re-visiting this topic, I must be honest- the concept of the restaurant, and some of the food is outdated. Cook-Out still has a menu of deliciousness, but it hasn't changed in more than twenty years. Even McDonald's has adapted their menu as tastes have changed, but cookout restaurant franchise? They're still serving the same food I ate in High School. Worse yet is I'm not sure they're really cooking it "Outdoors Style" any more. The website seems to indicate it's all about fresh now. Sound familiar? "Eat Fresh?" Sounds a bit too Subways to me. Fire your marketing team Cook-Out because, I'd be glad to sell you "Menu of Deliciousness", for a semester's worth of lunches.
If you don't know what cookout restaurant franchise is then you're probably reading this from outside of North Carolina. Cook-Out is a chain of privately held restaurants that originated with a double drive-thru design back in 1989. Food at Cook-Out is served in containers, or wrappers often containing hidden patriotic (American) or religious messages. Cook-Out became famous because of their burgers are "Cooked Outdoors Style", yet they're not cooked outdoors. In fact that slogan has quietly disappeared from their newer buildings. Eating today, it's hard to taste the grilled aspect of the sandwich. Perhaps their business model has changed? In fact, now it seems to be all about fresh. Cook-out, I'm told by employees I've interviewed, pride themselves on freshness. The wide-ground beef is never frozen, ground within 24 hours of being sold, and resembles your typical supermarket style hamburger meat. In all honesty, this is what a hamburger would look like if you made it at home So why go to Cook-Out? That answer is simple. Most people can't cook. I cook a lot, but char-grilling a hamburger? Well that's likely to come out burnt on the outside and pink in the middle. If I'm totally honest, all hamburgers should be medium-rare, but I digress. So this is what cookout restaurant franchise has always done right, and what still makes the place, shall we say, awesome? A "Huge" Steak Style, dripping with A-1 and grilled onions for only $2.99 is a bargain. I can't even get a gallon of gas for that.
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