182 | Business World Magazine |
December 2013
hering to brand standards and things like
that, but we’re not in there running the
business on a day-to-day basis.”
The Oggi’s corporate chef visits each
store location each month to consult on
menu items, and each location undergoes
an in-house health inspection – separate
from those mandated by local regulatory
bodies – to make sure standards are being
kept high. Other guidelines for proprie-
tary products are set from the top down as
well, to maintain a uniform flavor profile.
On the beer side, each store is man-
dated to have the eight Oggi’s beers and
two rotating seasonal varieties on tap, but
the newest locations often have 26 taps
available, so they’re free to rotate in 16
other beers as they see fit. Hadjis views
the openness as both a chance for the sig-
nature beers to distinguish themselves by
comparison, and a chance for the business
to add to the bottom line.
“If you have more beers available,
you’re going to sell more beer, and that’s
