Restaurantchains.net fields and criteria

Fields and Criteria

Group headings 1-19, correlate with field group headings on the criteria selection page. Special note on choosing criteria: The all box must be un-checked in each category in order to select specific fields.

1) Company Type. Select by company type.  A company could be a franchisor, franchisee, unique brand and public company

A) Franchisor- A company who franchises their restaurant concept.

B) Unique Brand – A company operating under their own flag or brand with same name and operation types in 2 locations or more. For example-Outback, Friday’s.

C) Multi-Concept Companies are operating more than one restaurant type. Locations may be similar or different concepts in name, type and style. If they are owned by the same parent company they are in this category.

D) Franchisee. A company who is franchising units of a franchisor. They may also be multi-concept companies if operating more than one concept. For example- XYZ Corp may own, (10) Taco Bell’s & (8) Pizza Hut’s.

(E) Public Company. A publicly traded company on the stock exchanges.  

2) Size of Business. There are many ways to approach size using this criteria selection. You must fill out a “from and to” for this selection. Seats, square feet, check average and AUV are average per location. Some companies have multiple concepts with a variety of sizes and types, researchers apply an appropriate average considering all variables.

A) Seats.  Average number of seats per location.

B) Square Feet. Average number of square feet per location.

C) # Of Units. Number of company units, including out of U.S. locations.

D) Average Unit Volume (AUV). Annual average sales per location (unit). If the company is public their information is gathered on-line from company financial disclosures. If private (most are) an algorithm is applied considering size, style, type, additional services offered and region, state, city of operating units.

E) Annual Sales.  Sytem-wide sales of the company worldwide, multiplying number of units worldwide by their AUV.

3) Location Geography. States in the U.S. and Canadian provinces. Note: the availability to look up by county is limited to headquarters states.

A) Headquarters States. Company headquarters state.

B) Counties. Counties within a headquarters state.

C) Trading Areas. States where companies have operating units. Counties search is not available with this field selection.  

4) Alcohol. Choose locations limited to specific sale of alcohol types: Full Bar, Beer, Wine.  

5) Service Type. Style of service offered:

A) Buffet. Service is mainly buffet style throughout the entire day.

B) Family Style. Service is casual. The largest segment. For example- Red Lobster, Outback, Olive Garden, Applebee’s.

C) Upscale Dining. Service is semi-formal to formal. Imagine restaurants with white tablecloths and dinners for a minimum of$25 and up per person. Example- an upscale steakhouse like “The Palm”.

D) Fast Casual. Restaurants combine family/casual with a quick service method. (i.e.) Atlanta Bread Company, Chipotle Mexican Grill.

E) Quick Service. Service is quick and fast. Typically customers will stand across a counter in front of a register and order, waiting in line or using a drive-through or kiosk. For example- Burger King, McDonald’s, Taco Bell.  

6) Per Person Check Average. Average cost of one person eating one meal averaged over all meal day-parts. Averages can often be much higher due to alcohol, specials, etc. We have considered pizza may be offered only by the pie in some companies and may be for multiple people as well as for leftovers.  

7) Meal Periods. Meal service day-parts: B, L, D.  

8) Cuisines. The overall cuisine of a company. Special note: there are some companies offering multiple cuisines, we pick the cuisine with the greatest weight.  

9) POS Equipment. Point of Sale most used by most units. Companies often use multiple POS systems and  can change.  

10) Primary Food Distributor. Broad line distributor used by most units.  Companies often use multiple and can change.  

11) Services. A variety of services offered at units within each chain.

A) Banquet. Banquet space available on-site at locations.

B) Catering. On and off-site catering service.

C) Take-out.  Take-out food services.

D) Delivery.  Provide delivery.

E) Online Reservations. Reservations online through their website or a third-party website.

F) Merchandise. Selling of hats, t-shirts and other private label (or other) retail products. Products sold at locations or web.

G) Internet Shopping. Users transact purchases using with electronic forms of payment. Purchases typically include private label merchandise, gift cards/certificates and food products.

H) Gift Cards/Certificates. Either in a card or paper.

I) Online Food Ordering. Via website or a third party websites, order meal day-parts for pick up and/or delivery. May include companies offering catering online. 

13) Key Word Search. Look up any key word or a persons name. Spelling and special characters are important. Try less is more (characters) when searching to obtain the broadest result possible.  

14) Restaurant/Concept Name Search. Look up a restaurant by corporate name or concept name (trade name, D/B/A name).  Spelling and special characters are important. Try less is more (characters) when searching to obtain the broadest result possible.  

15) Contact Title Search. Personnel with specific titles at the VP level.  

16) Websites. Website available.  

17) Email Addresses. Companies with at least one email address.  

18) Franchise Percentage. Percentage of units operating as franchisees of a franchisor.  

19) Last Verified Date. Enter in date range and find records researched by calendar date. Displayed is the (most recent) date the company was re-verified.  

Also,

  “In Store Office” and “Office Only.” Two fields that are not available for selection however are displayed on the output. Each record has a field called “office only” or “in-store office.” This is a delineation between an office that may be located inside an actual restaurant versus a freestanding corporate office with a separate address. Smaller chains often have owners or decision makers who float between units. We use the address and phone considered the BEST place to find the owners and decision makers, even though they may be at other stores.

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