Arby's Introduces 'Restaurant of the Future'

Arby's, Inc., d/b/a Triarc Restaurant Group, announced that the company will introduce the "Restaurant of the Future," an entirely new consumer-driven concept that will enhance the system's position for future growth well into the 21st century. This major initiative is the result of two years of consumer research that indicated clear customer preferences, from restaurant ambience and speed of service to variety and quality of food. The first Arby's® "Restaurant of the Future," located in Allentown, PA, will open its doors for business on November 21, 2002.

Driven by the desire to elevate every aspect of customer experience, Arby's challenged a multi-disciplinary team of food technologists, ergonomic engineers, equipment designers, restaurant owners and consumer researchers to completely reinvent the Arby's restaurant.

"Arby's modernization effort is all about the future, meeting and exceeding the needs of the customer of the 21st century," said Arby's president and CEO Michael Howe. "Companies that anticipate the direction of the consumer and act swiftly and decisively will have a competitive advantage - and win in the marketplace."

The full sweeping program includes across-the-board changes from restaurant image to technology; ultimately altering and enhancing the customer experience. New technologies, developed in cooperation with equipment manufacturers, have been introduced to provide faster service for the customer, from advanced order confirmation boards in the drive-thru to equipment that toasts a sandwich bun in just eight seconds. The result is hotter, faster, fresher food, in an inviting environment that features the latest trends in decor.

After Arby's® set very ambitious service objectives based on consumer desires, the company did extensive time and motion studies in the kitchen and service areas. To reduce what the team called "line stress," the Arby's researchers viewed hours of videotape of customer lines in fast-motion. From the insights they gained, the team developed a totally new system of ordering, payment and pickup that optimizes Arby's ability to rapidly serve its made-to-order Arby's Market Fresh™ deli-style sandwiches and its menu of Sidekickers® side orders, as well as its flagship Arby's Roast Beef Sandwich.

To speed up product delivery, the workstation was reconfigured to dramatically reduce the number of footsteps and distances between "work cells" traversed by employees. This allowed the implementation of the "slide deployment theory" which is a labor utilization benefit. The only process that won't be expedited is the three-hour daily task of roasting the beef - Arby's 38-year-old recipe for assuring oven-fresh goodness. A new digital temperature probe system is now used to assure precise slow-roasting consistency.

The physical relationship of the kitchen to the front counter has also been totally reinvented. Counter employees can assemble a meal in one spot, without wandering around for drinks and fries.

The Allentown restaurant, as the first prototype, will showcase and test the entire package of "Restaurant of the Future" improvements. The complete package will be evaluated through consumer and operational research. Depending on the needs of existing units, franchisees can incorporate certain elements or adopt the entire program.

"I'm very proud to be the first owner of an Arby's Restaurant of the Future," said the Allentown unit's owner, Dave Bhasin, who has developed and operated a number of Arby's restaurants in the Northeast, including the first dual-branded Arby's and T.J Cinnamon's® restaurant. "And also to lead the system and execute a program that was based on listening and responding to Arby's customers. The restaurant's more comfortable, and the meals are faster, hotter, and fresher," said Bhasin.

Arby's Inc., d/b/a Triarc Restaurant Group, a subsidiary of Triarc Companies, Inc. (NYSE:TRY), services more than 3,300 single- and dual-branded restaurants worldwide, including Arby's, T.J. Cinnamons®and Pasta Connection®brands.

WHAT'S NEW ABOUT ARBY'S RESTAURANT OF THE FUTURE?

Eight-second bun toaster (manufactured by Round Up) speeds the toasting of buns, eliminates bun oil and reduces cleanup time.

Humidified roast beef cabinet (manufactured by Winston) keeps beef moister and more flavorful.

Heated sandwich pass-through unit (manufactured by Frymaster) replaces sandwich-holding bins, and utilizes hot convected air to preserve sandwich quality at the point of serving.

Bag-in-box cheddar cheese dispensing system (manufactured by Star) replaces cans of cheddar cheese for faster service, less waste and optimum food safety.

Chicken pass-thru cabinet (manufactured by Frymaster) delivers a hotter, moister chicken fillet.

Self-service beverage system produces its own ice, thus eliminating loading of ice by employees.

Portion-controlled drive-thru beverage system reduces time to fill soda cups, and portion-controls both ice and soda for beverage consistency.

Beef roasting probe system (manufactured by Fastron) replaces stem thermometers, ensures consistent slow cooking of roast beef and elevated food safety.

Roast beef production slicer (manufactured by Hobart) delivers consistent, high quality slices of roast beef at high speed.

New automatic self-serve sauce dispensers (manufactured by Server Products) replace mechanical sauce pumps for improved food safety and faster cleanup time.

Roast beef steamer scale (manufactured by Cleveland Range) delivers a hotter and moister roast beef sandwich.

Single line service system organizes customer flow, reduces equipment needs and elevates customer satisfaction.

Fried food holding station (manufactured by MercoSavory) delivers hotter, crisper fried food.

Drive-thru order confirmation system (manufactured by Techknow) contains advanced graphic imaging that simplifies and speeds up drive-thru order taking.

FAST FACTS ABOUT QUICK SERVICE RESTAURANTS - TODAY AND TOMORROW

Almost 54 billion meals are eaten in restaurants, schools, and work cafeterias each year. There are over 858,000 restaurant locations in the United States, with sales projected to be $577 billion by 2010. (National Restaurant Association)

Restaurant patronage by consumers over 50 is higher than other age groups. As the "empty nester" population grows by 43 percent by 2005 (vs 1998), this will have a major impact on the future of quick service restaurants. (NPD FoodWorld)

The average expenditure for food eaten away from home is 4.1 percent of household income. (USDA)

Four out of 10 meals eaten away from home are served at "fast food" places. (Alabama Cooperative Extension System)

Off premises, takeout and delivery traffic account for roughly 51% o the total restaurant traffic. (National Restaurant Association)

Meals purchased for consumption out of the home have doubled per capita since 1985. (NPD FoodWorld)

August is the most popular month to eat out and Saturday is the most popular day of the week for dining out. More than 50% prcent of all consumers visit a restaurant on their birthdays, making this the most popular occasion to eat out, followed by Mother's Day and Valentine's Day. (National Restaurant Association)

In 2001, nearly half of quick service operators posted an increase in business from 2000. The most optimistic operators were those with average checks of less than $5 or chains with 11 or more units. (National Restaurant Association)

According to a National Restaurant Association consumer survey, convenience and speed are the most important factors in selecting a restaurant. One-third of the respondents said they believe restaurants allow them to be more productive. (National Restaurant Association)

According to National Restaurant Association board members and other industry experts, by 2010, successful restaurateurs will readily incorporate high tech applications into everyday operations. Those who find ways to use advanced technological applications will have a competitive edge in an increasingly fast-paced business environment. (National Restaurant Association)

One-third of Americans have worked in a restaurant at some time in their careers. (National Restaurant Association)