“The chill, treat-only stores are folks that are more of our legacy franchisees that have been around and are the backbone of what built this entire brand.” So, when something works as well as it does you just kind of make sure you’re bringing innovation into the kitchen and innovation into the products to continue to delight our fans,” she adds. “That’s a model that is tried and true, and well oiled. There’s nothing wrong with the chill model, either, Davis says. “Funny enough, the Grill & Chill is our main growth engine, but it’s actually been around for almost 20 years, but it is our main growth project ,” Davis says. For Davis, this model is the most beneficial for franchisees when it comes to opportunities and growth within specific units. Moving forward the brand will lean even further into the design. Then you really get to interact with the best people who are looking for their piece of the world where they can leave a legacy with a brand, but also a legacy for their family.”ĭespite being known for its frozen Blizzard treat, Dairy Queen has seen tremendous growth from the Grill & Chill model.
“It’s just very intellectual-you know you have to be very knowledgeable about economics, franchise systems, franchise law. “It’s just absolutely the dream job for me,” she says. Bagels, Davis’ knowledge of franchising touches on everything from real estate to franchise law, all of which will help accelerate Dairy Queen’s expansion in the right direction. Having worked for brands like Schlotzsky's, Popeyes, Dunkin’, and Einstein's Bros. With more than 20 years of experience under her belt, Davis believes her knowledge of the franchising industry will help Dairy Queen’s growth in the future. To help propel the Grill & Chill side of the brand even further, Dairy Queen recently brought on Julie Davis as its new franchise development director. unit count by 62 to total 4,455 stores (all but two are franchises). From 2016–2017, Dairy Queen trimmed its U.S. We definitely have a high-quality dessert product and we have a high-quality food product,” said Jim Kerr, executive vice president of development, at the time.
#DAIRY QUEEN GRILL AND CHILL PLUS#
has improved plus 40 percent over five years. Two years ago, Dairy Queen opened 82 locations in the U.S., and all but one of those was a DQ Grill & Chill restaurant. With almost 7,000 units, the brand has refined its growth strategy over the past few years to focus on specific markets and open more Grill & Chill restaurant models rather than the traditional frozen treat side.
For almost eight decades, Dairy Queen has been a leader when it comes to frozen treats.
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