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starting to level off , as a brand that has always focused on value and overdelivering on our price points , it ’ s an ongoing battle to minimize the impact that has on our guests .
“ However , staffing levels have continued to improve . For a while , it seemed like every restaurant was always hiring and no one ever appeared fully staffed , looking to technology to replace roles that people once held . Like everyone else , we felt the strain for a bit but have been fortunate that with our large percentage of tenured team members here , the staffing landscape wasn ’ t as harsh for us and rebounded quickly .
Ongoing growth
“ Innovation will always be a focus and a place for constant improvement . Whether it ’ s us looking to improve the quality of our core products to carry the next hot trend in food or beverage , or finding ways to simplify execution to improve products delivered to our guests , we will always be searching for that next big idea to help support our ongoing growth . Through all of this , we have to evolve to remain relevant to an ever-changing consumer base , but still maintain authenticity to our roots and who we are as a company .”
With these thoughts at the back of his mind , Brent is still excited for what lies ahead . “ We will be opening our second Sidecar Social location , and we ’ re looking to break ground on two new BoomerJack ’ s Grill locations in Houston . Regardless of what happens , customers can always expect great value without compromising standards or quality , and I am determined to see us achieve our five-year goal to be a $ 200 million company ,” he says .
For Brent , On Deck Concepts is set for success and he believes the business is in a great position . “ I am very excited for what the future holds for us as we continue our company growth ,” Brent concludes . ■
www . ondeckconcepts . com
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