Now that the school year is coming to a close, https://allfoodmenuprices.org/red-robin-menu-prices/ is providing free burgers today to teachers as well as others who work with students. The free burger deal is for anyone who works for or with a school. Diners must show a sound school ID when ordering. The restaurant chain said the offer includes counselors, administrators, bus drivers along with other educators employed by any level of school, from nursery school through senior high school and college. Retired teachers can get the free burgers as well with an ID.

Diners can decide on among five Tavern Double burgers and bottomless steak fries. Burger options include the Cowboy Ranch Tavern Double and also the Taco Tavern Double. The burgers usually opt for $6.99. Simultaneously, executives detailed initiatives to counterbalance the damage by repricing the burger specialist’s everyday-value menu and pushing for more catering business.

Chain officials attributed the concept’s weak performance for your quarter ended July 15 to fewer guests dining on-site during peak periods, particularly at restaurants located in departmental stores. “The continued weakness inside our dine-in traffic caught us unawares, while it is impossible to parse precisely how much is due to change in guest behavior and what is self-inflicted,” said CEO Denny Marie Post.

Red Robin’s fault is considerable, she indicated. Post explained that shoppers would view a crush of individuals waiting for tables and walk away. Even when they stuck it, she continued, tables were turned more slowly, cutting into guest counts on weekends. “Seventy-five percent of the loss of dine-in service has come from peak periods,” she told financial analysts, as recorded in a transcript from SeekingAlpha.com.

The glut, subsequently, was the result of operational changes undertaken by Red Robin two years ago, a recast known internally as Maestro, Post said. With the installation of a whole new kitchen display system, two bussing positions were eliminated from each store. The purpose of collecting dirty dishes was shifted to servers.

“Unfortunately, we did not execute this well whatsoever. Plus it impacted us most during peak periods,” she said. “We have witnessed both our wait time as well as the amount of people leaving without getting seated increase year over year.”

Guest-satisfaction gauges and a surge in customer complaints pointed to your problem, but “we were lulled into complacency,” because ticket times improved, Post said. Overall, traffic was down .7%.

Upgrading hosts and hostesses.“Today, these hosts are required to do a lot more as our takeout and third-party delivery businesses grow,” Post said, noting that personnel holding the task are generally very junior. “We are moving rapidly forward with required new host training and improved selection criteria.”

Increasing staff levels at peak times “to capture the unmet demand we percieve within our restaurant lobbies,” Post said. Yet she noted that Red Robin continue to look at ways of reducing labor through the adoption of brand new technology, particularly in five Western states where labor costs are increasing in a gallop. She did not name the states, but said that Red Robin features a preponderance of stores there.

Bolstering delivery and catering sales at mall units, which make up 16% in the Red Robin chain. Post also mentioned the potential of trying new signage and location-specific deals to draw more dine-in patrons. In particular, she noted that Red Robin is forming a catering sales team to promote the chain’s signature Burger Bar, a mini buffet for ofosii and offices, as being a delivery option.

Trying alternative modes of promotion, including reductions for individuals Red Robin’s loyalty program. Post noted that $1.99 kids meals were offered during the quarter 1 day a week, to great effect.

Red Robin CFO Guy Constant stressed the chain will not believe dine-in business was cannibalized by takeout and delivery, though he acknowledged, “we have almost no visibility to that because the third-party delivery proprietors don’t share their data.”

Although most of Red Robin’s Q2 woes were attributed to the drop-off in on-premise business, Post noted that a 2.6% decline in same-store sales was a direct result the decline in the average check. At fault, she said, was the achievements of the chain’s Tavern Double Burgers menu, a collection of burgers priced at the bargain rate of $6.99. The everyday-bargain items currently generate 15% of orders, up from 6% a couple of years ago, when advertising was put behind the array. This mixture was raised by an expansion of the menu during the quarter to five burgers, through the three that were offered during Q1.

Post explained that this everyday value afforded from the menu has indeed drawn customers, nevertheless they tended to become current guests who traded down, as opposed to newcomers to the brand. Responding, Red Robin will vary the values from the burgers contained in the line, and definately will move cautiously on expanding the menu. In case a burger is included in the Tavern menu, another will more than likely disappear, Post said.