Frequently Asked Questions


1. Johnny Rockets has been in business for over 25 years. How has the business changed?

We have a business model consisting of popular menu items and easy operating plan that allows our concept to succeed in almost any environment. Our Founder created a well-lit restaurant where patrons could enjoy classic comfort-foods and timeless music in a clean, fun environment. Although our marketing methods have evolved to keep up with customers' lifestyles and we've tweaked the design options, a bit, you can still find the same core attributes at all of our 300 restaurants, around the world.

2. What kind of trends are you seeing with customers in terms of the size of their order and what they are choosing?

As with most things, consumers want value. We've learned that value doesn't always mean getting more food for your money...sometimes it means getting a higher quality of food and greater attention to the overall dining experience. We strive, every day, to give above-and-beyond customer service and to serve only the best ingredients possible, making each order by-hand. We constantly work on improving the taste, texture and satiety of our core menu items: Hamburgers, Fries and Shakes.

3. How is international expansion? Which countries show the most promise?

In a word, it's phenomenal. We've opened 130 restaurants, added 41 new Franchise Partners and entered 8 new countries - all during the past three years. In addition to the U.S., there are now Johnny Rockets restaurants in 16 countries, including 14 in Mexico, 7 in Kuwait, 6 in U.A.E and 4 in Canada. The most recent additions include Philippines, South Korea and Panama. Our goal is to open 40 new restaurants this year, and 200-300 within the next 3-5 years, 50-67% of which will be outside of the U.S. Currently, there is tremendous interest in our brand, internationally. This year, we will open restaurants in Dominican Republic, and are working on selling franchising rights in China, Indonesia, Australia, Brazil, India, Singapore and Vietnam.

4. Many restaurants are revamping their look and dining ambiance. How would you characterize the fast food wars right now in how restaurants are trying to beef up profits?

We have a number of new color schemes, floor plans and design elements that provide more variety for the venues we occupy to stay competitive in the marketplace and attractive to retail developers. In recent years we've also launched a number of new looks in non-traditional locations that include casinos, airports, military bases, cruise ships, theme parks and sports arenas. Obviously, we realize the importance of providing the look, feel and operability that developers demand and our Guests prefer.

5. Is rising inflation eating into your margins?

Of course, inflation affects us on every side, from commodities and utilities to marketing and employment costs. Hopefully, however, we've implemented enough pre-planning and negotiated enough cost efficiencies, this past year, that we - and our Franchisees - will still be able to make comfortable profits. And, due to the fact that a number of our restaurants are located in somewhat "inflation-proof" venues - entertainment centers that benefit from year-round revenues - the balancing effect is pretty favorable. We have nothing but good news in our current long-term forecasts.