Fat Brands recently announced the opening of its first tri-branded restaurant in Roanoke, Texas, featuring Great American Cookies, Marble Slab Creamery, and Pretzelmaker. This move is part of the company’s strategy to capitalize on the growing interest in snacking occasions among consumers.

The concept of combining multiple brands under one roof is not new to Fat Brands, as they have been exploring hybrid locations since 2013. The company sees co-branding as a way to offer customers a diverse menu while generating additional revenue. In fact, Fat Brands currently has around 200 co-branded restaurants in its network, with plans to further expand this model.

In addition to the Roanoke location, Fat Brands has also signed a development deal to integrate Fatburger into 40 Round Table Pizza locations in California over the next decade. This initiative demonstrates the company’s commitment to leveraging its brand portfolio to create unique dining experiences for customers.

Co-branding has proven to be a successful strategy for Fat Brands, with the potential to increase sales by 10% to 20%. By combining different concepts under one roof, the company is able to appeal to a wider range of customers and drive incremental revenue growth.

The tri-branded restaurant in Roanoke is just the latest example of Fat Brands’ innovative approach to expanding its footprint in the competitive restaurant industry. With a focus on nontraditional locations and strategic partnerships, the company is well-positioned for continued growth in the years to come.

Overall, Fat Brands’ foray into the tri-branded restaurant concept is a testament to its commitment to innovation and strategic growth. By combining multiple brands under one roof, the company is able to offer customers a unique dining experience while maximizing revenue potential. As the restaurant industry continues to evolve, Fat Brands’ willingness to adapt and experiment will serve it well in the competitive landscape.