BUSINESS MODEL
We Didn't Reinvent the Food. We Reinvented the System.
We have developed a business model that is streamlined, efficient, vertically integrated and horizontally integrated between menu items, allowing us to do the impossible. Angie’s is not a restaurant brand -- it's a system-level disruption to the restaurant industry! Think of what Walmart did to retail, what Amazon did to logistics, what Costco did to margin compression. We are doing this in the restaurant space.
The restaurant industry, while innovating within the current paradigm, has really been stagnant in real innovation. They are getting more expensive, they are not getting better and the consumer is losing trust. We rebuilt the entire system so food can cost less. At Angie's, we don't chase revenue, we chase efficiency -- flipping the entire restaurant industry model. We control the supply chain to reduce costs, remove labor through self-service, increase throughput through efficiency and compete on price and quality simultaneously. Same food you eat every day. Better ingredients. Half the price. Because we changed the system -- not the menu.
We are 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.
EFFICIENCIES
01
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.
02
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.
03
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
04
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.
05
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!
06
We process our beef, chicken, dressings, sauces and drinks at our own facility and then deliver to our restaurants ourselves.
07
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.
08
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!
09
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
01
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.
02
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!
03
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).