4/26/2023 0 Comments Goodtimes fast foodGood Times said its main goal with Coleman, however, is attracting customers who otherwise wouldn't eat there, like Lauretta Smethills of Denver. "The guacamole is kind of spicy," Raugust said. Mike Raugust of Denver said he couldn't tell any difference, but he admitted that's hard with a guacamole bacon burger. The chicken the restaurant uses isn't raised naturally, but Good Times is considering it, Hoback said.Īsked if there was any flavor difference, Dinzes chewed slowly before uttering, "possibly." That's the kind of reaction Good Times is trying to create, and Hoback said customers can look for other food changes, like loftier buns and a switch from shredded to green leaf lettuce. He said he'll probably frequent his favorite drive-through more often. "They use real red onions, and the tomatoes - the quality has always been better," Dinzes said. But he said he gives in to the temptation of a "Double Good Time" burger about once a month. "I was driving to work today and saw the Coleman sign, so I came back for lunch," said Lakewood resident Steve Dinzes, 54, from his old Mercedes convertible, with plates that read "Deadhed."ĭinzes said he rarely eats fast food and typically brings a sack lunch to work. Already the Coleman name is grabbing burger eaters' attention. "It's a key start into a new industry."Ĭoleman, whose father founded the company, said most customers interested in natural beef want steaks - a small portion of the total meat that comes from a cow. "The Good Times volume is going to be very important business," he said. But this is Coleman's first venture into fast food, and already CEO Mel Coleman Jr. Good Times hopes to convey that change by using the Coleman name - known to many consumers who shop at Wild Oats Markets and King Soopers stores - in radio commercials and on restaurant signs.įor Coleman, Good Times is relatively small potatoes, accounting for less than 5 percent of the company's meat production. Previously, the chain used a 50-50 blend. The burgers have been reformulated to include 85 percent USDA Choice grade beef, mixed with the next lower grade, USDA Select. What's more important is that the burgers taste better, Hoback said. Good Times has 34 Colorado stores and one unit in Idaho.Ī Good Times burger costs from $1.49 to $3.49, and those prices aren't changing with the switch to Coleman, even though the meat is a bit more pricey. The company has reported a net loss the last two quarters. While Good Times' frozen custard sales are increasing, now accounting for 20 percent of Good Times $17 million in annual sales, burger sales are flagging. He hopes that will set Good Times apart from McDonald's, Wendy's and Burger King, which have spent the last year battling for customers with 99-cent deals. The growing support from fast-food chains certainly packs punch into arguments for eating "naturally."īut don't expect Good Times to start calling itself "natural fast food." Hoback said the partnership with Coleman's is a move not only for safety but better quality and flavor. The news follows McDonald's June declaration to sell antibiotic-free meat by the end of 2004.įor years, environmental and health groups have decried the use of antibiotics in raising food animals, because they diminish effectiveness of antibiotics when used to treat human illnesses. "With the concern over of mad cow disease in Canada and health concerns in general, we think it's the right thing to do and the right time to do it," said Good Times chief executive Boyd Hoback. Good Times Burgers and Coleman Natural Meats, both Colorado companies, announced Thursday that all Good Times burgers are now Coleman burgers - free of antibiotics, growth hormones and other byproducts. Good Times' hamburgers are going natural, in response to growing concerns over how cattle are raised and in attempt to revive sales crushed by supersized price wars.
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