Don’t be fooled by the nod to nostalgia inside Piccadilly’s four Baton Rouge restaurants.
Change has been thrust upon this iconic brand that simultaneously clings to its roots of providing Southern comfort-food cafeteria-style while also evolving to remain relevant—and profitable—in a restaurant world undergoing seismic disruption, as Business Reports writes in its latest cover package.
Some of the chaos has been self-inflicted, like the ill-fated decision to acquire a branch of Morrison’s Cafeterias in the late 1990s. But most of the upheaval can be traced to changing customer habits and lifestyles.
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The company, after twice filing for bankruptcy in the early 2000s, has stabilized its finances and is now embarking on an aggressive expansion and growth strategy.
“Today, consumers want convenience; they want speed,” says Max Jordan, Piccadilly’s vice president of marketing. “They don’t always want to go into a restaurant and sit down and spend an hour making a meal.”
Read on for the rest from Business Report‘s latest cover story.