Who is the founder of ihop

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Follow Us Facebook Twitter Instagram. Unit renovations often also included the implementation of a double-galley kitchen, which consisted of two identical smaller-scale kitchens, one of which could be closed down during slow periods in order to avoid excessive operation expenses. While the unit renovations were taking place, Herzer also began a long-term program to broaden the menu selections by adding more non-breakfast items, holding to his belief that success in all three meal segments would be the key to expanding the IHOP chain.

Knowing that the company's earlier attempts to enter the lunch and dinner segment had been ineffective, the IHOP management engaged in an extensive market research program in order to formulate a successful approach. Herzer insisted that the new lunch and dinner items be designed to use each IHOP unit's existing kitchen equipment, so as to avoid the necessity of spending additional money on items such as ovens, which no unit possessed.

Using advertising slogans such as "Man does not live by pancakes alone" and "Good things cooking at breakfast, lunch, and dinner," IHOP introduced 26 new lunch and dinner items to its menu between and , phasing in each item gradually after testing it in the Los Angeles market first.

To ensure the success of the new lunch and dinner program, an extensive training program for all employees was created. IHOP also began offering special breakfast promotions and deals at its restaurants, believing that customers captured during the breakfast hours would be more likely to return at lunch and dinner as well.

Truly Special Breakfast Special , and the Passport Breakfast Combo offered restaurant patrons heaping portions of fresh-cooked food in a full service atmosphere, at prices that were very competitive with those of fast food chains.

Similar dinner specials were soon introduced at most locations at prices that placed IHOP solidly into the budget and fast-food pricing arena. The lunch and dinner menu was also crafted to accommodate the eating habits of IHOP's more nutritionally aware customers by offering vegetarian plates, chicken, and seafood.

Shortly after the commencement of unit renovations and the introduction of lunch and dinner items, IHOP began experiencing a steady increase in sales. Many franchisees attributed this sudden success in the lunch and dinner market to the attractive prices offered at IHOP.

After approximately four years of unsuccessful attempts to sell the company to an outside suitor, Herzer and other members of IHOP's management began planning a leveraged buyout, enlisting the services of several different institutional investors. IHOP went public again in July after four years as a successfully self-owned corporation. This shift back into the public arena paid off for IHOP, and as its month-to-month revenue continued to increase, the value of its stock doubled in less than a year.

Bemis began appearing regularly in nationwide television commercial spots, known only as "Cliff" and using the new promotional tag "Nobody does breakfast like IHOP does breakfast. These efforts were very successful: by the IHOP corporate logo had achieved an 80 percent consumer recognition level, which was the second highest rating among sit-down restaurants in the country. Prior to the acquisition, this geographic area had been almost completely controlled by Denny's, Inc.

In , IHOP introduced the first major addition to its menu since the s, unveiling Country Griddle Cakes in September , pairing itself with Nabisco, whose Cream of Wheat product was a primary ingredient in the pancakes. The partnership between the two companies came on IHOP's 35th anniversary and on Nabisco's th, and provided each with an excellent advertising opportunity. Furthermore, almost 20 million coupons offering a free stack of Country Griddle Cakes with the purchase of an IHOP entree were distributed on Nabisco Cream of Wheat boxes across the country.

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Updated: May. Published: Feb.