Good Times Business Model Canvas

Collaborate with DoorDash (≈57% US share), Uber Eats (≈22%) and Grubhub (≈13%) to maximize reach and convenience while negotiating commission bands (typically 15–30%), data-sharing terms and promotional placements tied to ROI. Integrate menus and POS to ensure accurate quoting and reduce order errors — integrations can cut mismatches by ~40% and lift on-time fulfillment. Use real-time dashboards to throttle availability and dynamic pricing, targeting margin uplift and delivery-time reductions based on live GMV and conversion metrics.

Good Times secures all‑natural suppliers with 3–5 year contracts for antibiotic‑free beef, cage‑free eggs and traceable produce to stabilize cost and provenance. Cold‑chain distributors and regional DCs cut spoilage ~20% and logistics cost ~15%; preventive maintenance lowers downtime ~25%. Delivery partners DoorDash 57%, Uber Eats 22%, Grubhub 13% expand reach while cloud POS penetration is ~88% (2024).

Audit suppliers for welfare and environmental metrics, prioritizing partners with traceability systems and third-party reporting. Optimize cut yields and seasonal menus to lower procurement and waste costs while maintaining margins. Verify claims using certifications such as MSC, Fair Trade, Rainforest Alliance and USDA Organic (as of 2024). Communicate measurable impact to guests via menus and QR-linked reports.

Test new burgers/LTOs to drive 5–15% weekly visit lift; aim 3–7% AUV uplift and sunset failures in 6–8 weeks. Standardize prep to ≤120s ticket time, waste ≤3% food cost, and track order accuracy. Sync app/POS, target checkout fixes vs 70.9% cart abandonment (2024), and certify suppliers (USDA Organic, MSC).

Good Times sources from a curated network of 12 trusted ranchers, 8 dairies and 5 artisan bakeries to secure consistent quality inputs; multi-sourcing reduced stockout risk by ~40% in 2024, forecasting accuracy reached 85% to align supply with promotions and cut promo waste by 12%, and strong relationship capital extended average payment terms by 10 days, saving roughly $0.5M in 2024.

Brand equity and registered trademarks support premium pricing; Bad Daddy’s ~50 locations in 2024 anchor craft-burger scale. Proprietary recipes, SOPs and equipment drive unit economics and repeatability; global foodservice was ~$3.5T in 2024. Curated suppliers (12 ranchers, 8 dairies, 5 bakeries) plus multi-sourcing cut stockouts ~40% and forecasting hit 85% in 2024.

Guests build meals by choosing proteins, toppings and sides, driving personalization that aligns with 65% of diners who request dietary accommodations; simple allergen and vegan swaps are standard. Bundled meal options lift average order value by 14% while offering clear value. Digital ordering saves preferences for 28% of repeat customers, speeding reorder and loyalty.

All-natural, clean-label burgers and fresh custard deliver premium taste at fast-casual price points, aligning with 72% of 2024 consumers citing transparency as a purchase driver. Chef-inspired builds and sub-10-minute service tap a $307B U.S. QSR market (2024) while $14 average checks keep accessibility. Customization drives a 14% AOV lift and 28% saved digital preferences grow repeat rates. Sustainability targets: 80% responsibly sourced by 2026, 70% waste diversion.

Fast issue resolution across app, social and in-store is governed by SLAs: 95% of cases resolved within 24 hours and 99% response for high-priority tickets within 2 hours. Make-goods are issued to restore trust and protect NPS. Continuous feedback loops drive quarterly training, targeting a 30% YOY reduction in repeat issues.

Loyalty program drives 12–18% higher spend with tiered offers and seamless cross-channel redemptions; personalized promos lift average ticket. Local partnerships and manager-led community outreach boost weekday volume by ~10–20%. SLA-backed omni-channel support resolves 95% cases within 24h; SMS feedback (98% open, 30–40% response) fuels continuous CX improvements.

Native mobile app and web ordering with saved favorites and targeted offers drives repeat business; in 2024 mobile orders made up about 58% of restaurant digital sales, boosting AOV and retention. Time-based push notifications lift conversion during slow hours, with segmented promos improving open-to-order rates. Curbside and managed pickup slots smooth throughput while secure, PCI-compliant payments build customer trust and reduce chargebacks.

Comfortable seating, focused bar and TV/music lift dwell and checks while table service increases AOV via suggestive selling. Drive‑thru (≈65% QSR transactions 2024) and dual lanes (+20–30% throughput) deliver speed and volume. Mobile orders (≈58% of digital sales 2024) and third‑party delivery (≈50% off‑premise 2024; 20–30% commissions) plus catering (avg $420, 62% corp share 2024) round out channels.

Health-conscious diners prefer clean-label, customizable builds and pay 10-20% premium for transparency; 2024 NielsenIQ reports 61% of consumers consider ingredient transparency important. Transparent sourcing builds trust, lighter sides and protein swaps drive repeat visits, and clear nutrition panels speed ordering decisions.

Families (23% of US households with kids, U.S. Census 2023) drive repeat visits via value bundles and kid menus; spacious seating and fast service boost turnover. Young professionals (>90% smartphone penetration, 2024) favor craft burgers, app ordering and late-night visits (late-night +15–25% revenue). Health-conscious diners (61% value transparency, NielsenIQ 2024) pay 10–20% premium for clean-label options. Franchisees seek proven unit economics and rapid ramp-up.

Rent and CAM typically drive 8–15% of unit EBITDA, with location choices balancing higher traffic against rent premiums; site selection aims to maximize sales per sq ft while controlling occupancy cost. U.S. commercial electricity averaged about 16.6 cents/kWh in 2024 (EIA), and energy runs roughly 3–5% of restaurant sales, so energy-efficiency lowers bills and protects margins. Flexible lease terms and cap on CAM pass-throughs add resilience to EBITDA.

All-natural inputs cost 10–25% more; sustainable packaging adds 3–7% to unit cost. Labor drives 25–30% of sales with 65% turnover; scheduling cuts labor variance 8–10%. Rent/CAM equals 8–15% of unit EBITDA; marketing averages 4% of sales; POS SaaS $100–300/mo.

Ongoing royalties (2024 industry averages 4–6% of gross) plus ad-fund contributions (2024 avg 1–2%) provide steady, predictable cash flow and marketing scale for Good Times.

Upfront franchise fees (2024 quick-serve median about $30,000–$50,000) monetize unit growth while remodel and technology fees finance brandwide upgrades and POS/online investments.

Performance-based incentives and tiered royalty structures align franchisee and corporate goals, improving unit-level profitability and systemwide same-store sales.

Core company sales: burgers/sides/custard/bevs drive margin; custard/bevs focus raises store margins. Alcohol (≈20% sales, +15% check in 2024) and daypart expansion (breakfast/evening) increase AUV. Off-premise/delivery ~55% of sales (2024) with 20–30% third-party commissions; catering multiplies checks 3–5x.