Roostar's dine-in experience is friendly and family-oriented, and this approach to customer service and engagement is part of its DNA. The company has built a truly loyal following because of this laser focus on company culture.
Under Linda and Ronnie's leadership, the team relentlessly dials in on training and team culture, innovating on its products, and methodically streamlining its operations to ensure that it is positioned for expansion over the long-term. Since Roostar opened its first location in 2013, the company has systematically grown the business through its dine-in services, catering, and growing take-out and delivery. Through that growth, it has continued to lean into technology and innovation to be a core part of its strategy.
The expansion with Roostar Factory is continuing in line with its evolution. Fundamentally, the kitchen and commissary space will be processing delivery and to-go orders from its popular menu (more below). However, it is also serving as workspace that will facilitate the transition that business is making.
Roostar began developing its mobile app in 2017, working in conjunction with its POS provider HungerRush. The app is fully customized to its menu and options, and it is serving as a driver for growth. The app has been critical to the company's ability to accept remote orders throughout the pandemic.
A new loyalty and rewards program is being developed within the app for a launch in 2021, and will be part of its continued growth strategy.
Delivery revenues have tripled since the pandemic started. Roostar has been able to effectively transition its business through the current crisis, and the production and efficiency offered by Roostar Factory will help it grow further.
The company is available across Uber Eats, Grubhub, Postmates, and DoorDash.
Prior to the pandemic, Roostar had established strong relationships and repeat business with companies in the Energy Corridor and throughout Houston. Since companies have been reconvening with employees slowly returning to offices, catering has picked back up. This will continue to improve as corporate and private events return.
With their dine-in experience, the team is continually seeking out ways to improve and streamline the customer experience. Ordering kiosks are in development with an aim to launch in their restaurants by early next year.
The company is also hoping that its success through NextSeed will also be a valuable new marketing opportunity and a way for it to connect on a different level with loyal customers and new clients alike.
The banh mi sandwich, a staple “street food,” is the star offering, with a build-your-own style menu. It starts with the protein, cut and marinated in house. There’s something for everyone, with options like pork, chicken, chopped ribeye, tofu, and salmon. All sandwiches are served with an assortment of traditional accompaniments like jalapenos, pickled carrots, cilantro, soy sauce, cucumber, and garlic aioli.
Calling on their family recipes, the Nguyens have taken extra care to prepare most ingredients from scratch. Linda Nguyen learned how to make these dishes from her mother - passed down from her grandmother who owned a sandwich shop in Vietnam.
Fresh, high quality food delivered quickly is a hallmark of their business, one they aim to improve on even further with the dedicated Factory space. Not only will Roostar Factory serve as a distribution hub for completed meals, it will also provide extra storage capacity for dry goods and homemade sauces. These items can be made or ordered in bulk and stored without sacrificing quality. The location of Roostar Factory next door to one of the dine-in locations makes it easy access key ingredients when the need arises.