YPSILANTI, Mich., Feb. 4, 2014 /PRNewswire/ — Aubree’s Pizzeria & Grill recently announced the opening of two locations expected to open this year in South Lyon and Grand Blanc. The announcement comes shortly after the completion of a $1.2 million renovation of their Marquette restaurant, and puts them on pace to have eight units operating by the end of this year.
Company CEO, Bill French, said that he expects each restaurant to employ approximately 60 people, including both full and part-time positions. He is excited to see the footprint of the franchise expand and remembers just a few years back when Aubree’s was a well-kept secret held by residents of Ypsilanti and nearby Ann Arbor. The original restaurant has been a staple in the historic Depot Town neighborhood since 1982 and in 2005, added another location roughly five miles south of the original.
According to dbusiness.com, Aubree’s is now the 18th largest sit-down restaurant franchise in Michigan. So how did a successful small business seemingly transform overnight into a brand recognized throughout the state? According to company President Andrew French, the formula is simple. “We attribute our growth to three factors – friendly and attentive service, being active in the community and of course, the food.”
French continued, “If you look at most business models for pizzerias, the majority of operators primarily focus on delivery and carry out. We saw an opportunity to compliment our signature pizzas with high quality burgers and a more expansive menu, while focusing on creating a family-friendly atmosphere. That’s what makes Aubree’s different from the rest of the pack and why we’ve been so well received within the communities we chose to make our home.”
Aubree’s growth strategy has been carefully orchestrated noted Director of Franchise Development & Support, Tammy Fiddie. “Before we picked up a pen to start drawing up plans we took a step back and listened to the best consultants we could find, our customers. Those conversations guided new menu offerings, such as gluten-free pizza and also tilted the company’s beer selection towards Michigan craft beers,” Fiddie added. “We also realized it was the right time to take a more hands-on approach within the community by developing a grant program to give back.” She said that the company will continue to look for new ways to appeal to families and pointed out that most locations feature a private room well suited for business gatherings or a place to host a pizza party after a little league game.
Both of the new locations feature a franchisee that will be opening their second location. The chain hopes to add one more restaurant later this year and plans to keep growing throughout Michigan into 2015.
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