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Johnny Rockets looks to up college presence with Express concept

Adaptation is flexible enough to range from 150 to 1,100 square feet to accommodate different venue restrictions and requirements.

Mike Buzalka, Executive Features Editor

July 21, 2015

1 Min Read
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The Johnny Rockets diner themed chain has announced plans for further expansion into the college and university market through its Express prototype, which offers flexible floor plans ranging from a 150 square foot free-standing kiosk to a 1,100 square foot restaurant. The move is designed to further the concept’s penetration of non-traditional venues such as airports, malls and other entertainment destinations, as well as colleges.

Featuring an optimized menu that reflects every daypart, a dedicated grab-and-go counter and localized decor, Johnny Rockets Express is designed to accommodate campus location requirements. The chain currently operates three campus restaurants, at Oklahoma State University, Stetson University and Richard Stockton College but also has nearly 45 units across the country that are within a five mile radius of campus locations, giving it presence with the college student demographic.

"Johnny Rockets' premium burgers, sandwiches and shakes have an all-ages appeal, however, we have seen an increased interest from millennials, particularly college and university students making dining decisions for the first time," said James Walker, president of operations and franchise development, in announcing the initiative. "To meet this growing consumer demand, we are targeting more campuses with our new Johnny Rockets Express prototype as a foodservice option for students and faculty. The menu options and flexible footprint ideally fit these venues."

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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