QSR Magazine: It’s Going To Take More Than a Pandemic To Stop A&W

While speaking with QSR Magazine, the CEO of A&W, Kevin Bazner, discussed how the 102-year-old brand decided against a ghost kitchen concept when the pandemic hit and how the brand’s comeback was built on quality initiative. Bazner credited the brand’s success to its 2011 acquisition by a group of core franchisees and the fact that a majority of A&W's 550-plus restaurants offered a drive-thru option. While the brand, like many others, experienced a setback when the pandemic hit, A&W restaurants saw a 9.

7% surge in 2020 and marked the ninth year of consecutive growth for the brand. So far in 2021, the brand has experienced a 30% increase in sales from 2019 numbers. Bazner explained that the drive-thru factor cannot be overlooked when discussing a brand’s success.

“Our playbook really hasn’t changed,” Bazner said. “If anything, this past year really supported it. One thing that doesn’t get talked about enough, especially in lockdown stretches, is how drive-thru blares as a ‘WE’RE OPEN’ signal to guests. It’s the herd counter to quarantine life. Is it safe to eat at a restaurant? Well, 10 cars are lined up outside A&W.”

In the past year, A&W restaurants with drive-thrus saw a sales increase of 14%. To handle the increase of customers using the drive-thru, corporate helped with franchisee support in creating a second makeshift lane.