Restaurant Development & Design

NOV-DEC 2017

restaurant development + design is a user-driven resource for restaurant professionals charged with building new locations and remodeling existing units.

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1 4 • r e s t a u r a n t d e v e l o p m e n t + d e s i g n • N O V E M B E R / D E C E M B E R 2 0 1 7 Peer to Peer BY REBECCA KILBREATH, Editor in Chief Q&A with Paula Vissing Senior Vice President of International and Global Procurement for Little Caesars R ecently, Little Caesars opened its first-ever South American restaurant in Santiago, Chile. The chain and its area franchi- see, Premier Caesars Chile SpA, have plans for an additional 30 locations in Chile. With the opening of the Santiago location, the chain now has a presence in 6 out of 7 continents (North America, South America, Asia, Australia, Europe and Africa). Paula Vissing has been with Little Caesars for six years and in the restau- rant business her entire career. She dis- cusses some of the pizza giant's current priorities and global expansion plans. What's your favorite thing about international development? For me, I love the opportunity that we have to take Little Caesars to parts of the world that we don't currently exist. Little Caesars is such a great brand; we have a fabulous value proposition. We're selling a product — pizza — that people all around the world love. We've got great quality ingredients for a great value, so for us to take that product, value, message and brand to other parts of the world and share that with them, I think that's what I enjoy the most. You recently opened the first Little Caesars in Chile. In what other regions are you currently pursuing openings? As we move forward, our approach to development is two parts: First of all, obviously for the countries we are already opening in, we'll continue to develop and build out those markets. Canada is a big market for us. Mexico is a big market for us. We've got a lot of opportunity to continue to build in those and other countries where we exist. But we're obviously focused as well on opening in new markets and expanding our footprint. Over the last year, we've opened new stores in Jamaica, Trinidad and the Bahamas, and this year, we opened our first store in Chile. It wasn't only our first store in Chile — it was our first store in South America, so as we move forward, our focus will be in those markets we operate in, but additionally, we are con- tinuing to expand our footprint into Latin America and South America — r ound- ing out that region from a development standpoint. You'll also see us push into opportunities in the Asia-Pacific region as well. We're excited that the product we are selling has universal appeal. And with a great focus on value, we think those are going to be great places for us. From my perspective, pizza has universal appeal, so we're fortunate to offer a product that everybody loves and wants to participate in. It's a family event — something great is going on. For us in particular, the combination of value and great quality resonates with people. Those two attributes of our brand have universal appeal. What steps do you take to assess proposed locations? From our standpoint, one of the first things we need to be successful in any market we operate in is a great partner. That's as important to us as anything. We know that pizza is universally appealing, so we have the benefit of that, and we know that our product will be acceptable in the markets we go into, so we want to

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