Lucas Mitchell

@McFranchisee @McDonalds Gotcha, we allow for tips, but pay market rates or above in some cases still. We are in high minimum wage states - so the market to minimum difference is narrower.

@LMitchellHQ @McDonalds I’m saying that some fast casual concepts are paying a low min wage with the promise of tips to offset the low wage. You are correct. This doesn’t work in high min wage states.

Pretty bad take: Chris said he supports no tax on tips but this is an edited video—it cut it out. Watch the entire 20 min segment, it’s good, or you can go to minute 11:30 to watch him talk about tips & @McDonalds. Link in second tweet: 🔗👇 My thoughts: 🧠 It’s not a personal problem, it is an issue if you understand how it gets manipulated & abused. QSR & fast casual concepts will pay a low tipped wage AND make the customer tip to makeup an average market wage. So instead of paying market wages, they pay $5 to $10 per hour below market wages and offer tips. Already forget tip fatigue from last year? You order your food at a counter, you pickup your food from the counter and they want 20%? Consumers subsidize lower wages & employers aim it as an employee benefit. It creates an uneven playing field when someone pays $2.13 an hour + potential tips— something that hasn’t change since 1991. I’m not anti tips, this was designed for sit down restaurants. You should tip your servers well. But, fast casuals & some QSR’s use this as a loophole to suppress and avoid paying market wages.

@McFranchisee @iranintoawindow Would love to hear how you determine the attributable uplift in sales to the remodels, and the way you see them be most impactful (closing/not closing etc) Not enough discussion around this and I think most zees view as a huge capex piece that is hard to identify the return

Do I l think that there a few restaurants where I think it could’ve been done better, yes I think we have the most modern looking restaurants in the entire QSR industry and it has led to historical comp sales. We do know that when we remodel, we do see a shift in local demand, for the better. About 15 years ago, we used to always hear that European McDonald’s are so much better and they wish that our Mcdonald’s looked more European. We took those European designs and implemented them in the United States and now some are wishing we had the red and yellow buildings. When I view our current portfolio designs, I don’t get cold and dreary vibes :

I really value X, where you can connect with people from around the world, especially those who truly understand or want to know the day-to-day realities of the restaurant business. I’ve had to block a few toxic voices that bring more noise than value—those who lean on Chat Gpt & bro science versus actual knowledge. I do appreciate the real conversations, honest takes, and practical insights from those who know this business or those who are curious. That’s what makes this platform useful - thanks @elonmusk & all my peeps! 🍔 🍟

@MUnitfranchisee @StevenShortino This is how its done.

@StevenShortino Take over the lease, open a corporate store and then sell it to a zee after opening

I have a franchisee who signed a lease, but all funding efforts have fallen through. Lender she was working with strung her along. She can’t move forward. Landlord vacated a tenant to make room and they’re pissed. Don’t think the Zee can go away quietly. What should we do?

@rdesertdesigner The excel had contractos names and prices they paid for everything.. I dont know how they got that information from the previous seller but they kept the excel workbook going....

@rdesertdesigner looked at a house recently where they gave us an excel list of all updates to the house since 2000 (mind you the seller only lived there since 2014) like I am talking if they replaced a light fixture it was on there. only valuable updates were already 20 years old

Boomers selling their un updated house for same price as nicest recently remodeled comp AND unwilling to take anything less

@jakeradercpa @FranchiseMnA Likely only if its your main business. This is a nice add on when people are picking up cookies already, raises that average check and likely some incremental from people walking around the shopping centers they are already in.

@FranchiseMnA I feel like dirty sodas need a drive thru

Dirty Sodas at Crumbl?! A very credible source claims Crumbl dirty sodas will be rolling out in US locations beginning as early as this month👀 No US locations have drink machines currently and these have only been tested in select locations in Canada Bullish on Crumbl and another strong year! 🚀

@PPC4Liberty This isn’t that deep down the rabbit hole… this is just below the surface. Seems deep because most never pick up the shovel

@strowhiro It’s actually sourdough focaccia with a pomodoro gravy and mozzarella

Or is it sourdough focaccia pizza… or pizza sourdough focaccia…?

Sourdough pizza focaccia in progress

@QSRguy @FlannCasey Sell side let an attorney kill a deal? Or what’s the context? So curious

@FlannCasey Happened to me today!

Who else has been victimized by attorneys killing deals?

@McFranchisee @McDonalds If regular QSR chains adopted to this, it would crush swig IMO better as an add on in QSR than a stand alone concept long term I think. Swig was first and is winning now

I was traveling last week and had Swig for the first time. I have requested customized carbonated drinks at @McDonalds for almost a decade. Operationally we can find a way to make a Macchiato but not currently a Dirty Diet Coke 🤷‍♂️ Recently, I was told it wasn’t a good idea to go after this drink segment and it didn’t have a solid customer base. I inquired about some stats to a key Swig employee - they told me how much they did on a Saturday. They did more in sales than half of my restaurants - only selling dirty sodas and cookies (with less operating hours) Their cookies are frozen (yet great) We have the best sodas I’m still baffled - I could duplicate this concept in 5 days (4 days of that waiting on flavored syrups). IMO - @cosmcs needs to create a dirty soda lineup & run a test. I think if they pivoted - it could be massively successful.

@FranchiseMnA I like the product. I think it a good. Sandwich category is just tough imo. Hard to break through, and easy to replicate in most cases, there are outliers of course but JM owns the category and I don’t think that’s changing anytime soon

@LMitchellHQ What are your thoughts on the brand?

Potbelly making a BIG push for expansion Currently $1.3m AUVs, 346 corporate locations, 96 franchises Goal of reaching 2,000 units systemwide That means ~20 corporate units + 30-40 franchised units opening annually Offering HUGE incentives for large developers including reduced franchise fees, deposit fees and 50% off royalties to get there!

@trentjhughes Split king for us was a game changer we both get our preferences. Also addressing my snoring 😬was hugely impactful. We both sleep amazing now

Sleep divorce: Bad for relationships? Or best thing since sliced bread?

@dirtdog Should probably hit the phones right? In all seriousness my daughter loves to help shred papers, tidy up, both I pay her for. Usually about an hour or so Then give her some free time to read play, occasional screen time.

No school for my 7 year old today so I have a Junior CRE apprentice in my office today. I'm getting lots of stuff done in case anyone was wondering. Tips to keep kids busy while attempting to work?

@leah_walczak So badly needed, we are loving it.

@yoalexrapz Blessed my wife and I didn’t need to go The IVF route but know people that did and their stories. I hear what you’re saying and maybe the right approach is accessibility in the short term while we go down the “why” rabbit hole which is equally as important

Growing up I didn’t know one person conceived by IVF Now almost everyone I know is using IVF to get pregnant Maybe “access” isn’t what we should be discussing but WHY

@jcolesimpson This is super true. The power of the brand and rhe leadership team have to justify the royalties and fees. an operations manual and back office tech (sold as business in a box) aren’t enough. With the right combo - franchising can be a cheat code

Big fan of Franchising It’s all about the brand Brand is to franchising what location is to real estate

@robwynkoop @TheFranDawg They have been at the floor on pricing relative to other QSR, everyone raised and so did they but they are still the floor. I agree much more expensive than it used to be but still inexpensive relative to others

@TheFranDawg I don’t know how they managed to raise prices the way they did but every time I go there I can’t believe how expensive it is.

Taco Bell same-store sales up 8%, targeting $3M AUV's by 2030. Already one of the highest margin (if not the highest) QSR's...live look at their franchisees:

@shortlongdo @McFranchisee @southscanner @robfoot @UberEats Maybe, but I think you have to look at differently because how much of those losses were do the “building” vs selling/scaling? The restaurants already own a huge customer base. Would it be expensive? Absolutely. But think how much these chains are paying in in fees

@LMitchellHQ @McFranchisee @southscanner @robfoot @UberEats Uber accumulated $32B of losses before they generated a profit. It’s functionally impossible to build a competitor at this point.

Last night, I received 2 @UberEats messages within one second of each other telling me that my service has been tuned off at both restaurants — always blaming the restaurant for not having an order ready. These two stores are very close to each other. What are the chances that I missed an order at both restaurants within one second of each other? Or is it bc you don’t have drivers? And to think we can be graded on these 3PO’s…. While I am grateful for the additional revenue generated 3PO’s provide (+10% of my AUV), I will not shed a tear if they were gone tomorrow. The lack of transparency, refunds, missed orders & driver issues does take a toll on the potential benefit of the service it provides. Within the last week the rate of my restaurants getting shut down from UE has gone up 3 x. It’s a bit sus. The second screenshot is from a few days ago - all within about a 30 minute period. It wasn’t this bad even a month ago. How does UE make money if they are shutting down restaurants right and left and BTW, I’m not a small player. One of these McD’s is the #1 UE restaurant in the city. It’s big money for them. How often are you getting shut down?