Excitement abounds for Bridgeman’s new St. Louis restaurant conversion
When the team from Bridgeman Foods lists the reasons that they decided to take on a Wendy’s restaurant conversion in south St. Louis, it’s easy to understand why they jumped at the chance.
“The lot sits in front of one of the major local grocery stores,” says Royce Simpson, Bridgeman’s Division Vice President. “It’s also in a strip center with a number of other out lots. It’s fully occupied. There’s always traffic. There’s retail close by, and there are some residential neighborhoods within blocks of the restaurant.”
Oh, and it used to be a Jack in the Box.
“There are many factors as to why conversions are attractive. One, it cuts the cost down for us as a franchisee. Second, real estate in today’s world. A lot of the good spots – especially in developed spots – are taken. So, in this case, we’re getting a piece of property in a fully developed trade area."
Royce Simpson
Bridgeman Foods
“It’s a location we would’ve chosen even if it was a just an open lot,” Royce says. “Taking a competitor’s business is even better.”
Although built specifically for QSR, the building came with a unique quirk that the Bridgeman team had to work through.
“The one anomaly is where the drive-thru speaker is located,” Royce says. “It’s very unusual because it’s in the front of the building, instead of on the side or around the back. So, this Wendy’s will look a little different.”
Given the organization’s sports lineage through founder Junior Bridgeman and its resulting competitive spirit, Bridgeman’s Chief Operating Officer Scott Thompson says restaurant conversions continue to be an attractive option.
“There are many factors as to why conversions are attractive,” Scott says. “One, it cuts the cost down for us as a franchisee. Second, real estate in today’s world. A lot of the good spots – especially in developed spots – are taken. So, in this case, we’re getting a piece of property in a fully developed trade area.
The third piece that’s appealing is that sometimes buying real estate and building ground up can really extend the process these days. In general, these conversions allow us to get these restaurants open quicker and serve the community faster. It’s a win-win for everyone.
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