Globe and Mail looks to us for advice on CompuFry

The Globe and Mail features different inventors and tries to connect them with industry experts to help them move their business in the right direction. President of the The Fifteen Group, David Hopkins, weighs in on whether or not the robotic deep-fryer invention “CompuFry” can benefit new restaurants looking to lower startup costs.

Restaurant industry expert David Hopkins shares:

The big thing when we are handling new quick-service concepts – especially those wanting to be franchise-able – is keeping startup costs down. This could be huge where you don’t require an exhaust hood. One quick-serve concept we did was only a 900-square-foot concept and I think they spent over $100,000 just on hoods and venting. It would be a phenomenal approach to make the startup costs a part of the CompuFry branding; it’s definitely why we would be interested in such a product.

He should target quick and developing franchises in small spaces by going to the franchises themselves for demos. Also, go to trade shows even though they’re a pain and there are a lot of vendors there. They are still an effective way of getting the product out. Unfortunately, in the space he’s in, I think it’s a lot of hard work, a lot of banging on doors, a lot of doing demos, going to trade shows, getting the product visibility – at the end of the day, sales and marketing are what either makes or breaks it.

Read the full Globe and Mail article here!

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