RETURN of Partners with a Number of the Big- Taurant Dining Chain in Colorado Called Black- Gesta Brands in the Industry, Including Burger Eyed Pea

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mRest Holdings is one of the venture into brand management. largest publicly listed restaurant “When I initially returned to the States, I groups in Europe and currently became a partner and president in a nine-res- RETURN OF partners with a number of the big- taurant dining chain in Colorado called Black- gestA brands in the industry, including Burger eyed Pea. At the time the brand really needed King, KFC, Pizza Hut and Starbucks. a turnaround and we set about brand building, Established in Wroclaw, Poland, over 25 menu building and developing restaurant staff. years ago, the company has grown into a lead- I found this all very inspiring and it was some- ing restaurant operator that, along with a num- thing I thoroughly enjoyed doing. So, when the ber of franchisees, currently manages over opportunity arose to rejoin AmRest, operating 2000 restaurants in 26 countries. in a similar role with Burger King, I jumped at Alan Laughlin assumed the role of President the chance.” THE KING of AmRest’s Burger King interests just over a Alan was quick to make his mark and imme- Alan Laughlin spent three years preparing year ago, but this was not his first job at the diately set about expanding the company’s de- company. velopment into other regions. AmRest for an IPO, before heading home After gaining a BS in accounting from Colo- rado State University, Alan moved to Poland Expansion plans to his native America. Now, 13 years later, and spent over ten years working in various With Poland and the Czech Republic, plus one he has returned with aims to expand finance and CFO positions in the capital. This store in Bulgaria, being the only countries that included a three-year stint at AmRest, as their AmRest was franchising Burger King, Alan se- AmRest’s Burger King franchise Chief Financial Officer, where his job entailed cured development exclusivity and manage- co-leading a successful $60 million IPO of the ment of advertising in Slovakia, Bulgaria and throughout Central Europe. company, before he decided to return home to Romania, although he admits he did have a America. slight advantage over his rivals. “When I was CFO of AmRest, back in 2005, “AmRest already had KFC and Starbucks it was a much smaller business with 150 restau- businesses in Bulgaria, as well as some interests ALAN LAUGHLIN ∕ rants and 150 million US dollars in revenue, but in Romania. Because we have that infrastruc- PRESIDENT Burger King/AmRest things are very different today,” says Alan. ture and expertise in place, we do have a clear With a background steeped in finance, this advantage as an operator over most and there- new position seems somewhat of a departure fore it makes it a lot easier for us to step in.” for Alan but, as he explained, this is not his first Incredibly, before the development agree- ment had even been implemented, Burger King had already managed to open 10 restaurants in those regions. Alan explained the reasons for this fast pace of expansion. Scale is so important “Scale is so important in the restaurant busi- “ ness and we knew we had to expand as quickly in the restaurant as possible. Since the day I took the job, we have business and we knew we been incredibly focused on this.” This demand for scale means Alan and his had to expand as quickly team have some extensive growth plans to im- plement over the next few years. They aim to as possible “ open around 200 new restaurants, with

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most of these outlets planned for Poland which country of operation, you have minimal cur- is their largest and most productive market. rency exchange risk, reduced transportation Hundreds of With any restaurant business, especially the costs and guaranteed freshness, so it just makes new stores QSR (Quick Service Restaurant) sector, Alan financial sense,” insists Alan. are planned believes that, along with scale, the two most Alan openly admits Burger King has been important factors are people and the brand slow to embrace digital technology over the itself. past few years. With customers demanding en- From a personnel point of view, Burger King hanced services, this is the one area where they currently has around 250 managers operating are playing catch-up with some of their com- in these regions but, within the next five years, petitors. As he pointed out, this was a situation this will grow to over 1250 as the expansion that needed immediate attention. plans take shape. “I jump started this last year, with a real sense “We spend a vast amount of time getting of urgency. We want to be a multi convention- our people in place,” says Alan. “With such a al restaurant that offers ordering kiosks to our fast-growing industry, it is imperative we both customers, a mobile order and pay facility, as find and secure the right employees, so the fo- well as our in-store business. We also need to cus on people cannot be underestimated.” develop a delivery platform as soon as possible and these are the key things that are really driv- Vital ingredients ing us right now.” From a brand point of view, Burger King’s rep- Operating under the AmRest umbrella, as utation speaks for itself. It remains the only well as in conjunction with an organisation as major QSR where the burgers are flame grilled high profile as Burger King, gives Alan and his rather than fried and it also maintains its repu- team a number of advantages. However, tation for slicing all vegetables in-store, rather than buying pre-cut and pre-packed. With regards ingredients, like many restau- rants in today’s market, both QSR and fine din- ing, the sourcing of local produce is high on the agenda. Alan wants Burger King to continue down this route, especially as there are such consid- erable opportunities in supply chain consoli- dation. “With AmRest operating on such a vast scale, this gives us incredible opportunities in supply chain integration that we have yet to truly max- imise. We need to continue to focus on local suppliers wherever possible,” he maintains. The main ingredients, and therefore the main keys in the supply chain, for the Burger King business are meat (beef and chicken) and veg- etables. Alan is determined to optimize these items in terms of logistics, quality and price. “When the product is sourced from your

We need to continue Opening day “ at the Avion to focus on local Centre in Slovakia suppliers wherever possible “ 4 | #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE PROFILE #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSI CHALLENGE Alan is proud of the brand... and the TASTE #PEPSI CHALLENGE burgers #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSITASTE CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI#PEPSI CHALLENGE#PEPSICHALLENGE CHALLENGE #PEPSI CHALLENGE#PEPSITASTE CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI#PEPSI CHALLENGE#PEPSICHALLENGE CHALLENGE #PEPSI CHALLENGE#PEPSITASTE CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE working with such a well-known brand also well as that of AmRest, who have won multiple this is such an integral thing to do but, more im- means adhering to incredibly strict and rig- awards in this sector recently. Having recently portantly, the right thing to do. The customer #PEPSI CHALLENGE#PEPSI CHALLENGE orous standards, that apply to all Burger King become CSR certified himself, at the Universi- demand for such practices is also growing and outlets throughout the world, and this creates ty of Colorado back in the States, Alan is well I believe it will only increase in time”. its own challenges. aware how important maintaining this good One of the biggest challenges when growing TASTE #PEPSI CHALLENGE name can be. a major brand at such a pace is maintaining that Rigorous tests “It starts with your food and your ingredients high level of service and quality. Making mis- #PEPSI CHALLENGE#PEPSI CHALLENGE “Whenever we uncover a new supplier, there and goes right through to all your staff. Today, takes along the way is not an option, especially is a rigorous and lengthy process followed in when attempting to establish yourself in a new order to get them approved,” says Alan. “We territory. With a wealth of experience behind TASTE #PEPSI CHALLENGE recently partnered with a new local meat sup- him, Alan is ideally placed to take the brand for- plier in Poland and, after passing all the tests, ward and is lucky enough to have the backing of #PEPSI CHALLENGE#PEPSI CHALLENGE they have just gone through a rigorous re-test Burger King prides an experienced and loyal team. after just 6 months of being onboard. This in- “ itself on being an Burger King prides itself on being an all-in- cludes regularly taking beef patties to the lab clusive brand, where all are welcomed, regard- TASTE #PEPSI CHALLENGE and testing for both quality, fat content, meat all-inclusive brand, less of race or sexual orientation. Alan is doing content, size and performance in our Burger his best to enforce these beliefs, making sure King grills.” where all are that Burger King continues to cross as many #PEPSI CHALLENGE#PEPSI CHALLENGE Alan is proud of Burger King’s CSR (Cor- borders as possible, ensuring quality food is porate Social Responsibility) background as welcomed “ delivered by top quality trained individuals. TASTE #PEPSI CHALLENGE 6 | #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE #PEPSI CHALLENGE#PEPSI CHALLENGE TASTE #PEPSI CHALLENGE