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Senior Vice President of Famous Dave’s, Al Hank, on how the brand’s new smaller footprint gave it a leg-up during the coronavirus pandemicSenior Vice President of Famous Dave’s, Al Hank, on how the brand’s new smaller footprint gave it a leg-up during the coronavirus pandemic

Famous Dave’s had recently launched a smaller footprint and fast-casual concept, along with new ghost restaurant, which has helped them pivot to a tech-focused future after COVID-19

Joanna Fantozzi, Senior Editor

April 22, 2020

2 Min Read
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Before COVID-19 shook the American economy and restaurant industry to their core, Famous Dave’s had already been investing in an off-premise-focused future. Following a challenging few years — including major store closures and selling all of their company stores in 2017 — the Minnetonka, Minn.-based casual-dining barbecue chain plotted a turnaround strategy, complete with investment in technology, a new ghost kitchen intuitive, and a fast-casual concept that would give the brand a smaller footprint to work with.

Al Hank, senior vice president of Famous Dave’s, believes that these investments, most of which were launched in 2019, gave their company a much-needed boost to ride the wave of uncertainty during the pandemic.

“We’ve been tech focused for the past two years, which stems from kiosks to mobile, off-premise and tech solutions,” Hank said in a Zoom interview with Nation’s Restaurant News. “We were focused on not only doing that for our new counter service restaurants, but also implementing those into our full-service restaurants. So that gave us a leg-up, because when COVID starts, things are changing every hour. All of these things we were working on become turnkey solutions. Only instead of having them in five restaurants it was, ‘okay we need these in 130 locations…tomorrow.”

Not that it was easy, with 85% of their staff furloughed as of March 17. But as Famous Dave’s is implementing these solutions, and adding drive-thrus and curbside pickup locations where they had previously not been before, they are slowly able to hire back more employees.

Check out our Zoom interview with Al Hank to learn more. 

This is part of our Stories from the Front Lines series.

Contact Joanna Fantozzi at [email protected]

Follow her on Twitter: @JoannaFantozzi 

About the Author

Joanna Fantozzi

Senior Editor

Joanna Fantozzi is a Senior Editor for Nation’s Restaurant News and Restaurant Hospitality. She has more than seven years of experience writing about the restaurant and hospitality industry. Her editorial coverage ranges from profiles of independent restaurants around the country to breaking news and insights into some of the biggest brands in food and beverage, including Starbucks, Domino’s, and Papa John’s.  

Joanna holds a bachelor’s degree in English literature and creative writing from The College of New Jersey and a master’s degree in arts and culture journalism from the Craig Newmark Graduate School of Journalism at CUNY. Prior to joining Informa’s Restaurants and Food Group in 2018, she was a freelance food, culture, and lifestyle writer, and has previously held editorial positions at Insider (formerly known as Business Insider) and The Daily Meal. Joanna’s work can also be found in The New York Times, Forbes, Vice, The New York Daily News, and Parents Magazine. 

Her areas of expertise include restaurant industry news, restaurant operator solutions and innovations, and political/cultural issues.

Joanna Fantozzi has been a moderator and event facilitator at both Informa’s MUFSO and Restaurants Rise industry events. 

Joanna Fantozzi’s experience:

Senior Editor, Informa Restaurant & Food Group (August 2021-present)

Associate Editor, Informa Restaurant & Food Group (July 2019-August 2021)

Assistant Editor, Informa Restaurant & Food Group (Oct. 2018-July 2019)

Freelance Food & Lifestyle Reporter (Feb. 2018-Oct. 2018)

Food & Lifestyle Reporter, Insider (June 2017-Feb. 2018)

News Editor, The Daily Meal (Jan. 2014- June 2017)

Staff Reporter, Straus News (Jan. 2013-Dec. 2013)

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