We are always tracking chains that are growing, those that are being acquired and those that are closing units. In addition, where I sit at my desk I typically have CNBC on the TV.
I often wonder while watching the stock channel as well as industry publications regarding buyouts as to what qualifies them to perform this sort of surgery on restaurants. From my perspective some chains and some management groups are suited to certain types of operations. It's almost always a square peg in a round hole and yet it is tried over and over again. However if the goal is to slash and burn by selling off or closing units, or changing trade names and concept operations, and your company is public, this can at times make wall street happy.
As for operators, we have noticed some large multi-concept growth in chains that are not meeting customer standards trying to run different concepts. For example, If their DNA is full service casual without deep formal training in upscale operations, I have found that by and large they simply cannot run them to discriminating levels and visa versa for those who make the addition of quick service to their already casual or upscale concepts.
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