Goodcents Promotes Mike O’Toole To Chief Growth And Support Officer

September 21st, 2018 by

Former Goodcents franchise owner and industry veteran promoted to lead Goodcents growth and expansion

DE SOTO, Kan. –Goodcents® announced the promotion of Mike O’Toole to lead the company as Chief Growth & Support Officer. O’Toole will direct the strategic vision of the business, including continued franchise growth, franchise support, menu innovation, and overall customer experience.

“Mike is a seasoned veteran who has worked in the franchise and corporate realm for many years,” said Joe Bisogno, chairman and founder of Goodcents. “He uniquely understands the needs of our business and has a clear vision for our growth moving forward.”

O’Toole has been part of the Goodcents leadership team for more than 12 years, most recently as the company’s Executive Director of Operations. Starting as a Goodcents franchise owner, he’s also worked with the company as a Regional Trainer, Franchise Business Consultant and Director of Training and Operations. Prior to joining Goodcents, O’Toole also worked in various leadership roles for KFC, Taco Bell, and Yum! Brands.

As part of the Goodcents leadership team, O’Toole has played a key role in a variety of recent successful initiatives for the business that have contributed to its success and growth.

Franchise Satisfaction and Awards

Overall franchise satisfaction for Goodcents is the highest it’s been in more than three years. Goodcents was recently recognized as a top franchise for 2018 by Entrepreneur Magazineand Franchise Business Review, the leading market research firm in the franchise industry. Goodcents was also named one of the Top 50 Best Franchises by FitSmallBusiness.com in 2016 for positive financial performance.

Digital and Enhanced Ordering Strategy

Goodcents launched a new digital consumer interaction and ordering strategy has helped significantly boost sales. This includes a new website, mobile app, online ordering, digital loyalty platform, and a new ‘Goodcents of the Future’ restaurant prototype featuring some of the industry’s first in-store and drive-thru digital ordering kiosks.

Digital Training and Support

The Goodcents Franchise Support team developed its own video and text-based digital training tools that significantly improved operational quality and efficiency. New employees no longer reference training materials through a traditional printed binder or guide. All training materials are optimized for mobile and tablets through an interactive text-to-learn program, as well as a self-guided training and support platform called Goodcents University.

Business Growth

Goodcents announced its first restaurant to surpass $1 million in annual sales across its system of more than 80 locations across the United States in 2017.

“I’m honored to have the opportunity to lead the Goodcents business, together with our amazing staff and franchise owners,” said O’Toole. “After nearly 30 years, our brand is stronger than ever and I’m excited for our continued growth and expansion opportunities ahead.”

To learn more about Goodcents Franchising opportunities, visit https://goodcentssubs.com/franchising/.

 

From Burnout to Breakout: How One Goodcents Franchisee Discovered Success

April 18th, 2018 by

If you ever have the chance to meet Hardip ‘Singh’ Dosanjh, you’ll know right away that he was meant to work in the restaurant and food service industry. His passion for good food combined with his positive, outgoing personality is the perfect recipe for success.

Singh was born in Punjab, India and moved to the U.S. with his parents in 1978, then to Kansas City in 1979.

As a young teenager he worked at various restaurants and became the youngest General Manager of Furr’s Cafeteria in the company’s history at the age of 19. Working 70 hours per week for more than 10 years, he was determined to work his way up into higher leadership positions, but the demanding hours of the job were taking a toll.

While working at Furr’s, Myron Green (now TreatAmerica) approached Singh and asked him to help manage a variety of its corporate cafeterias across the Kansas City area.

“This opportunity couldn’t have come at a better time,” said Dosanjh. “Joining Myron Green was a key turning point in my life and my career, allowing me to make more money and have more time to help raise a family.”

Singh spent more than 16 years leading and managing numerous cafeterias for TreatAmerica, including HR Block, Yellow Freight, Commerce Bank and Powell Gardens. He had a unique entrepreneurial approach and was very successful building and growing the cafeterias he managed, quickly becoming one of the top performers across the company.

He originally began investing some of his extra earnings into real-estate, but sold out of those right before the downturn in 2008. Shortly after, a friend reached out to him and his wife, Inderjit, about the possibility of owning their own Goodcents restaurant.

“I had always dreamed about owning my own restaurant, but I didn’t want to start something from the ground up,” said Dosanjh. “Goodcents provided a unique turn key opportunity that I knew would be a steady, consistent investment for our family.”

Singh and his wife Inderjit purchased their first Goodcents restaurant at 87th and Antioch Rd. in Overland Park, Kan. in 2012 where they were able to more than double revenue within the first three years. And subsequently purchased a second Goodcents restaurant shortly after off I-435 and Roe Ave. in Overland Park, Kan., both of which they still own and operate today.

Goodcents became the Dosanjh’s family business. Inderjit left her career as a nurse at St. Joseph Medical Center to run the restaurants, while Singh was still working with Treat America. Their son and daughter also worked in the restaurants with their friends after school and every summer throughout high school and college.

“The thing I have loved most about running our Goodcents restaurants, is having something our family could do together and providing a platform for people to grow and learn both personally and professionally,” said Dosanjh. “I was fortunate to have some great people looking out for me along the way and now I enjoy paying that forward.”

Despite growing pressures across the fast casual industry, both of Singh’s restaurants revenues have continued to grow year over year. Singh attributes the majority of his success on having a great core team of employees and focusing on the basics of customer service. He always puts a huge focus on treating everyone equally and training his employees to know their customers.

“Our industry has lost its eye on true customer service,” he said. “All people really want is for people to make them feel wanted by remembering their name, who their kids are and they will be loyal to your business.”

Goodcents Launches Second Centsable Kitchen Concept

February 8th, 2018 by

Goodcents announced the launch of its second Centsable Kitchen concept today in Lawrence, Kan. Located at 2233 Louisiana St., the new Centsable Kitchen concept features a new line of hearty meal options that are available in grab-n-go style refrigeration units alongside the traditional Goodcents menu of freshly-sliced sub sandwiches and pastas.

The first Centsable Kitchen concept debuted in October inside the Goodcents restaurant located at 10432 S Ridgeview Rd. Olathe, Kan. 66061 (K-10 and Ridgeview Rd.).

Centsable Kitchen features a wide variety of pre-packaged meals including options like: Tri-tip, steak with roasted potatoes, Classic Lasagna, Chicken Parmesan, Chicken Carnitas Tacos, Grilled Alaskan Salmon, Mac & Cheese and more. It will also include special soup varieties. The meals are custom recipes developed by the Goodcents Culinary Team.

The meals are available for fast and convenient pick up in-restaurant, as well as delivery via the Goodcents website (within three miles of the 23rd and Louisiana location). They range from $5-9 per meal.

“We’ve had great feedback from our customers at the first Centsable Kitchen concept that launched in Olathe late last year and we are excited to continue expanding,” said Scott Ford, president of Goodcents Franchise Systems.

“We realize people’s lives are hectic and how hard it is to find hearty, nutritious options when you are on the go,” continued Ford. “Our goal with Centsable Kitchen is to deliver delicious meal options that compliment our established menu of sub sandwiches and pastas. These can be an alternative choice to in-restaurant dining or easy take-home options for later meals.”

Goodcents uses durable, leak resistant, BPA-free packaging that is FDA & CFIA approved. The containers are microwave, dishwasher and freezer safe that can easily be reused and or recycled.

For a limited time, Goodcents is running a special introductory offer of 5 meals for $20. To order online go to https://order.goodcentssubs.com/, select location #1025 and use code MEALPREP.

To see a full menu of the Goodcents Centsable Kitchen menu or to learn more, visit www.centsablekitchen.com.

 

How This 24-Year-Old Built His Own Successful Franchise Business

October 25th, 2017 by

Devinder Singh is the definition of the American dream.

He was born in Punjab, India and moved with his parents to Kansas City when he was just 9-years-old. They sought a better quality of life and good education for their children. His parents worked a variety of jobs trying to make ends meet, while Singh and his younger brother attended school in the Olathe, Kan. district.

After his father was laid off from one of his jobs, his family was introduced to Goodcents Franchise Systems. They had never been exposed to the world of franchising, but were intrigued by the opportunity to own their own business and control their own destiny.

They purchased their first restaurant in 2004. Singh spent most of his early teenage years inside the restaurant working with his parents.

“I learned a lot about entrepreneurialism and work ethic watching my parents,” said Singh. “They worked hard to give me and my brother the best life they could.”

After graduating from Olathe North High School, he went on to the University of Missouri, Kansas City (UMKC) where he earned a degree in finance, while also working two jobs. He always knew that he wanted to explore the chance of owning his own restaurant with Goodcents as well.

“I knew the business and the Goodcents Franchise team had become family to us, so I knew they would be there to support me,” Singh said.

So, in July 2016, Singh partnered with the Goodcents franchise team to open his first restaurant (776 N Ridgeview Rd, Olathe, KS 66061) in the same Olathe community where he had grown up. While he wanted to be his own boss, he also wanted to give back to the community that had supported his family.

“The community here in Kansas City and Olathe has been so important to me and my family and I wanted the chance to give back,” said Singh.

In just the first year, Devinder has grown his restaurant to be the top performer in Kansas City, and second in the system. Most days you will find him at his restaurant prepping food or training employees, but he also spends a lot of time building relationships with local schools and community organizations. He also loves spending time with his family, including his wife and one-year-old son, as well as working out at the gym.

Singh plans to open additional locations in the near future.