BUSINESS MODEL
How Angie's Makes Luxury Foods Affordable to Everyone
Efficiencies
We have developed a business model that is streamlined, efficient, vertically integrated and horizontally integrated between menu items, allowing us to do the impossible.
We are disrupting the restaurant space by changing who has access to luxury foods like Maine lobster, USDA Prime steak, antibiotic-free chicken, wild-caught seafood, premium and organic ingredients, house-made sauces and gourmet foods made without preservatives and additives. To be able to achieve this mission, we had to think outside the box and innovate, breaking the legacy restaurant business model.
Vertical Integration
Angie's Food Concepts is a collection of disruptive restaurant concepts with a shared mission to make luxury foods affordable to everyone. We have developed a business model that is streamlined, efficient, vertically integrated and horizontally integrated between concepts, making them stronger—together! Combined, the restaurants create a juggernaut of efficiency, allowing us to do the impossible. We are disrupting the restaurant space by changing who has access to luxury foods like Maine lobster, USDA Prime Steak, premium and organic ingredients, house-made sauces and gourmet foods made without preservatives and additives. To be able to achieve this mission, we had to think outside the box and innovate, breaking the legacy restaurant business model. With Angie's Lobster, we were able to gain end-to-end control of our entire supply chain. We went deeper into the vertical by purchasing lobster right off the boats from our own lobster wharf on Bailey Island, Maine. We process the lobsters ourselves in our own Maine processing facility and then ship to our restaurants here in Phoenix. We cut out every middle-man possible. We have created an efficient drive-thru where customers self-pay and pick up their own food off the shelf. Our interior restaurant space is streamlined and efficient allowing for the fewest steps possible between movements. By needing only a few people working at a time, we are able to pay them the highest in the drive-thru industry in our market. With the launch of Angie's Prime Grill in the Fall of 2023, controlling the supply chain was a bit more difficult. We were able to apply the same streamlined and efficient operation principles to this concept, but to offset the high food costs of USDA Prime Steak and premium and organic produce, we had to go about it a bit differently. We are buying direct and cross-utilizing ingredients from Angie's Lobster, but this still isn't enough. We need more efficiencies. After opening Angie's Prime Grill we discovered a huge, game-changing opportunity in front of us. All our USDA Prime Steak trimmings were going into the trash! We realized that these trimmings are exactly what go into making an incredible Prime Burger. In fact, we need even more trimmings because we are already using a substantially trimmed piece of Prime Steak to begin with. This means we can purchase a primal cut of steak and significantly lower our food costs at Angie's Prime Grill - and subsequently - Angie's Burger! We are offsetting the high food costs of Angie's Prime Grill with Angie's Burger and Angie's Chicken, allowing the three to feed off each other. If we are going to make luxury foods like Maine Lobster, Wild-caught Mexican Colossal Shrimp, USDA Prime Steak, Antibiotic and Hormone Free Chicken and Prime Steakhouse Burgers, affordable to everyone, we cannot apply the traditional restaurant business model. We are a disruptive restaurant model changing what and how the average American eats.
1.
We have a streamlined operation inside the kitchen, optimized at every step. This allows for the most efficient number of team members working at any one point.
2.
Our restaurants are set up for self-service. In the drive-thru, the customer processes their own payment and picks up their food and drink off the shelf. We use self-ordering kiosks and QR codes for placing walk-up orders.
3.
We don’t give receipts, unless requested, and we don’t automatically give out utensils or stacks of napkins, but rather ask that customers take what they need
4.
We have the fewest people working per hour in the drive-thru industry, but we pay our team the highest wages. Our team is incredibly dedicated and produces more per hour than any other fast-food business.
5.
We don’t invest in fancy packaging. We use non-branded bags and use cups with strawless lids. Just essential packaging here, because after all, it’s what’s in the bag that matters!
6.
We process our beef, chicken, dressings, sauces and drinks at our own facility and then deliver to our restaurants ourselves.
7.
Our stores systems are designed to reduce the number of deliveries each week; thus, we save money on fuel, trucks and labor. We do this with our own trucks, drivers and warehousing.
8.
We are not only vertically integrated, but also horizontally integrated. This means we cross utilize ingredients. For example, we use the trimmings of our USDA Prime Steak to make our USDA Prime Burger Patties!
9.
We buy direct, removing the middleman whenever possible. From organic romaine direct from the farm, to buying lobster right off the boats to even sourcing our pepper direct!
Help Us Keep Prices Low!
How an Angie's Drive-Thru Works:
1.
After ordering, self-pay using a credit/debit card or phone tap at the card reader. We do not accept cash! Please note: paper receipt available ONLY upon request during ordering to avoid waste.
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At the drive-thru pick-up window, simply grab your food right off the shelf. Team member interaction is limited by design - they are focused on making our amazing food! If you need help, just ask!
3.
We don’t invest in fancy packaging! Please take only what you need from the window, where we provide napkins, forks, and straw-less lids (no straws available).