Dine Brands CEO says that dual restaurants are Applebeers-IHOP.

The latest brand eating strategy exceeds List renovations, restaurant redesign And social media campaigns, according to its CEO John Bitton.

Instead, the company focuses on the strategic combination of its morning brand, iHOP, with the evening Applebee’s Applebee’s Applebee’s evening. The aim of this is to create a dual brand model that allows it to capture and serve customers all over every part of the day-breakfast, lunch, dinner, late at night-in a way, says Biton, “another restaurant company cannot.”

By integration Applebee’s and IHOP Under one roof, Biton Fox Business told it had created a more profitable model, and is now planning to expand throughout the country.

The company first launched the concept abroad and has already 20 open sites across the Middle East, Mexico and Canada. Dine Brands has witnessed tremendous success through its Applebee and IHOP site in Texas, which was opened earlier this year, looking to test the concept in additional American markets.

Dine Brands aims to obtain 10 to 12 dual brands by the end of the year, although there will be “much more than that in 2026”.

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Beton described the bilateral brand as “beautiful integration” for the understanding. It features one kitchen, their trained front and back staff, and a simplified joint list. The menu includes 105 of the best -selling elements of each brand.

With the new model, Biton said that the owners of the franchise are now getting more than two to three times from the AppleBeEs-Ihop site combined compared to what they previously obtained from one iHop. He said that with every additional dollar of income, about 40 cents ends as a pure profit.

Betton attributed part of the double -style success to the fact that customers ask both breakfast and dinner elements throughout the day. This added flexibility is to enhance the total sales and increase the Applebee sign vision.

This step comes at a time when Dine Brands aims to obtain a competitive advantage in an industry that still is struggling with the debts of the epidemic, slow traffic, labor deficiency and high costs. An increasing number of brands of restaurants try either to re -invent things like thinner lists and new lists, and aspects of new brand changes after years of financial difficulties.

Chains including Chelse, TGI FRIIY, Denny’s, Ruby Tuesday, Rubio’s Coastal Grill and Red Lobster, either closed sites or were submitted to protection in the bankruptcy court of accumulated debt management, especially during the epidemic.

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One of the prominent challenges facing the restaurant industry is to know how to return customers who realize the cost because they contradict the high prices and economic uncertainty, which made them more selective about spending.

While the company witnessed encouraging signs, including the increase in the number of high -income guests and an increase in its most loyal customers in Applebee during the last financial quarter, Peyton admitted this. Customers still feel a pile.

Each of the primary IHOP and Applebee customers earn less than $ 100,000 a year, according to Beton.

Biton said: “We are witnessing some encouraging progress, but certainly, you have to fight for every dollar that guests choose to spend outside their home,” Biton said.

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While Biton said this new concept is an “important growth engine for both brands”, it will not replace Applebee or the old independent iHOP sites.

Biton said: “There is room for both. “There are some markets that have a great meaning for double brands and there are markets where Applebee or iHOP can do revenues of $ 5 million or 6 million dollars and do not mess with that.”