MULTI-BRAND
“ I have worked hard to get where I am , but I had a lot of smart and caring people guiding me along the way .”
their growth ,” he says . “ Purchasing the Phoenix area Pizza Patróns made great sense to me and my company because we were already growing the Wingstop brand in Phoenix .” In addition to owning the brand outright , Loflin also owns the development rights for the state of Arizona where he currently has 15 locations in Phoenix , 5 in Tucson , and 1 in Yuma . “ I built a 3,200-square foot office for my team in Phoenix last summer and have an office person and a marketing person in the office full-time ,” he says .
Loflin believes his organization is the right partner to run these stores and to operate the brand as franchisor . “ The infrastructure and the knowledge are there . We just have to execute like we always have ,” he says .
When we last profiled Loflin in Q4 2013 , he had just entered the Phoenix market with the Wingstop brand . He was the first franchisee to take Wingstop outside the Dallas market and was keeping all 35 of his units humming along . He ’ s now doubled his number of Wingstops to 70 , while operating 33 Pizza Patróns in addition owning the brand .
A native Texan , Loflin is familiar with the Hispanic consumer and culture . “ It ’ s a dynamic and growing demographic and I understand their love of the Pizza Patrón brand ,” he says . And while he has no plans for major changes to the product line , he hopes to add some technology improvements to enhance the efficiency of the business . For example , he ’ d like to add online ordering and an app for the brand ’ s pizza-loving customers .
Nearly tripling in size during the last four years and becoming a franchisor to boot , there ’ s no telling what lies ahead for Loflin . The multi-brand franchisee and franchisor never sits still : when we spoke he was in the middle of opening another six Wingstops .
First job : Washing dishes at a full-service restaurant . This is where the love of the food business started for me . I loved washing dishes . There was a task and a beginning shift and an ending . I could get instant gratification washing dishes and knew when I did a great job .
Formative influences / events : Antonio Swad , founder of Pizza Patrón and Wingstop . My mother who raised me and my sister .
Key accomplishments : My wife and my two children . Biggest current challenge : Spending quality time with my family . Next big goal : To grow the Pizza Patrón brand into something special . First turning point in your career : After I built my third Wingstop . Best business decision : To buy into Wingstop and then Pizza Patrón . Hardest lesson learned : Learning to trust and rely on others . Work week : 50 hours .
Exercise / workout : I need to get back into a routine . My son plays competitive basketball and I help coach , so that helps a little .
Best advice you ever got : One was to look people in the eye and shake their hand . Another was to listen and treat people how you wanted to be treated . I try to treat people as equals and encourage working as a team . It has made me very successful for the last 20 years .
What ’ s your passion in business ? The quality of our food and service .
PERSONAL
Developing the younger generation into hard-working people .
How do you balance life and work ? It is tough , but I do not work weekends and try to be home by 5 or 6 most nights .
Guilty pleasure : Cars and our lake house . Favorite book : Don ’ t have one at the moment . Favorite movie : “ The Hunt for Red October .”
What do most people not know about you ? I like to have fun . If I am not working I am with my family . I love the Dallas Cowboys and the San Antonio Spurs .
Pet peeve : Not telling the truth and not trying in life . We are all here for a short time and we need to make the most out of what we were given . I do not mean by building an empire . Figure out your passion in life and fight to keep that fire burning for it .
What did you want to be when you grew up ? After I washed my first dish and I smelled the back of the house I knew I would always be in the restaurant business in some capacity . I have worked hard and smart to get where I am today , but I had a lot of smart and caring people along the way guiding me and having the faith in me to join me on this ride .
Last vacation : Germany , Switzerland , and France .
Person I ’ d most like to have lunch with : It still would be my grandfather !
26 MULTI-UNIT FRANCHISEE ISSUE II , 2017