Job Spotlight: Our Guest Relations Specialists are empowering, positive, empathetic. Promoting a positive image for our internal and external customers is an important role. Do you have what it takes? http://glassdoor.com/slink.htm?key=vMC88 #DineBrandsJobs #GuestRelationsSpecialistJobs #CustomerServiceJobs
Serving up successful careers! See Dine Brands Global CEO Stephen Joyce, IHOP President Darren Rebelez, & Applebee’s President, John Cywinski discussing what it’s like to lead a few of the largest restaurant companies in the world: http://glassdoor.com/slink.htm?key=vMC0m #ProjectTasteTest @ProStartProgram @NRAEFFoundation
Established in 2007, DINE brings together Applebee’s (established in 1980) and IHOP (founded in 1958), celebrating and supporting each brand’s individuality, and leveraging their nearly 100 years of hospitality experience and expertise so that guests feel welcome, satisfied and eager to return, every visit, every restaurant, every time.
With more than 3,700 locations in over 18 countries, DINE empowers, supports and grows the world’s most-loved restaurant brands because we believe community happens when people eat together.
Applebee’s started in 1980 in Atlanta, Georgia with the same philosophy we follow today – focused on serving good food to our guests and neighbors. Today, Applebee’s has grown to become a popular restaurant in neighborhoods around the globe – with nearly 2,000 restaurants across 50 states, Puerto Rico, Guam and 14 other countries. Applebee’s is one of the world’s largest Casual Dining brands.
Applebee’s draws people of all ages and lifestyles with its fun, family-friendly atmosphere and signature bar and grill menu combining simple, craveable American fare, classic drinks and local drafts. At Applebee’s, Eatin’ Good in the Neighborhood, means guests enjoy a great dining experience with the satisfaction of an abundant and delicious meal. We’re further building upon our heritage and leveraging our scale to differentiate Applebee’s and maintain our brand position at the top of the Casual Dining segment. We expect to generate sustainable same-restaurant-sales momentum by significantly increasing the effectiveness of Applebee’s marketing efforts, making meaningful improvements to the operational performance of our restaurants, and continuously introducing fresh, innovative dishes for our guests to enjoy.
All Applebee’s restaurants are owned and operated by entrepreneurs dedicated to serving their communities and offering quality food and drinks with genuine, neighborly service.
When Al and Jerry Lapin opened the first International House of Pancakes in Toluca Lake, California on July 7, 1958, they never dreamed that five decades later the family restaurant they founded would become the American icon it is today. From humble beginnings, we have grown to become the leading Family Dining brand with 1,752 IHOP restaurants in 50 states, the District of Columbia, Puerto Rico, Guam and Saipan as of June 30, 2017, the end of the Company’s second quarter. As of that same date, IHOP’s international locations included Bahrain, Canada, Guatemala, India, Kuwait, Mexico, Panama, Philippines, Qatar, Saudi Arabia, Thailand and the United Arab Emirates. Today, IHOP is the place where people connect over breakfast, enjoy study breaks, grab a bite before or after sporting events, and so much more. And no matter what menu items they order, there’s one ingredient that’s always constant—a smile. And as the leader in Family Dining, our 100%-franchised system delivers strong free cash flow results that have been the hallmark of the brand’s financial performance for more than half a century.
Dine Brands unites great franchisees, brands and team members to create the world's leading restaurant company, one guest experience at a time.
We believe our corporate responsibility begins with our employees. We're proud of programs we've designed to attract, retain and engage a diverse and talented workforce programs like tuition reimbursement and the benefits package we offer:
We value, encourage and recognize the diversity of our workforce. We embrace our personal differences - whether it be race, gender, age, religion, culture, ethnicity, sexual orientation, veteran status, national origin or physical ability - and the benefits that an array of backgrounds, cultures and thinking styles bring to our organization. After all, the heart and soul of our brands are the people who take pride in their job and help those around them. Our employees are integral to our success. While the world and our business change rapidly, respecting individual differences will continue to be essential to our long-term success.
The Applebee's® Heidi Fund was established in 2002 in honor of Heidi Tomassi, an Applebee's server in Olathe, Kansas. At the time, Heidi's 4-month-old son was suffering from a rare heart defect. After two open-heart surgeries, she and her husband were deeply in debt. But when one of her customers accidentally left behind $3,300 in cash, Heidi instinctively did the right thing and returned the money. Her kindness was repaid with an outpouring of financial support from others. To honor Heidi, Applebee's created the Heidi Fund to provide financial assistance to other employees at company-owned restaurants who also find themselves in a financial crisis brought on by a catastrophic life event. The Heidi Fund has also been able to make special grants to team members at franchise locations who have suffered through recent natural disasters such as Hurricane Katrina.
We value the neighborhoods in which we do business and as members of the community, we strive to improve them with our presence. We recognize our success depends not only on the skill sets and contributions of our team members and the relationships we foster with our franchisees, but also on the health and prosperity of the communities in which we do business. We have seen clear and tangible results through our efforts in supporting programs that care for children and improve education.
Together with our franchisees and their team members, we act to make a difference by giving back in the communities where we operate. In its purest form, it is one way we say "thank you."
Every year , we're involved with hundreds of fundraisers and events taking place across the country. Some of these include:
We also seek to engage our team members in community-investment and development initiatives that serve the communities where we live and operate. An annual Philanthropic Day provides paid time off for our team members, giving them an opportunity to volunteer a full day to support a philanthropic effort of their choosing. In 2015, team members at our Restaurant Support Centers invested nearly 2,700 person hours of work in our neighborhoods with organizations like Habitat for Humanity.
From the food we sell to the buildings in which our iconic brands are housed, our business affects the environment. In addition to complying with applicable laws and regulations, our teams work to promote compliance among our suppliers.
We believe in and support efforts within our industry for responsible sourcing and improving the welfare of farm animals. When creating policies and practices related to farm animals we consider impacts on animal health and well-being, the environment, food safety, worker health and safety, consumer preferences and food affordability. We also rely on animal welfare experts to guide our policies:
Our brands accounts for only a small fraction of the animal-based products purchased each year, making our ability to impact industry-wide practices somewhat limited. Regardless, we will continue to explore opportunities to improve the treatment of farm animals within the context of our business and the industry.
We're regularly looking for new ways to reduce our impact on the environment through improvements in how we supply, design, build and maintain our restaurants. Our IHOP® and Applebee's® Restaurant Support Center is housed in a LEED-Certified building.
Our Restaurant Support Center is also engaged in a variety of recycling efforts. In fact, we have recycled nearly 49 tons of paper material over the years. This equates to:
Examples like this are encouraging and reinforce our belief that we are making progress. We gain valuable learning through various pilot programs and tests and will be expanding our learning in the coming years to many of our IHOP restaurants through a series of Green initiatives. Not all restaurants will be able to take advantage of every initiative, but we're excited about this important and broad-reaching step.
*Not all IHOP restaurants will implement all items
We source a large amount of paper and plastic goods for our restaurants. In choosing vendors, we not only consider quality and price, but we are also beginning to look at other factors including the amount of recycled content, the types of bleaches, inks or dyes used, and whether sustainable forestry and production practices were utilized. By working with vendors who share our interest in and commitment to good practices, we hope to -over time- improve the environmentally-friendly attributes of the goods we purchase.
We have removed 95% of all polystyrene packaging products used in our "to go" orders. We have replaced this with 100% recyclable packaging, allowing safe and clean transport and reducing our impact on local landfills. We are currently working on final products that will make us 100% polystyrene free.
We continue working to reduce the energy consumption in our restaurants and our Restaurant Support Center. For example, nearly all offices in our in non-restaurant facilities have motion-activated light switches that automatically lower or turn off the lights if no movement is detected after a period of time.
Many of our restaurants have late-night or 24-hour operations, so we are mindful about eliminating lighting for security reasons. However, we have been aggressive about replacing traditional lighting with compact florescent lighting wherever possible. Each light saves about $30 over its lifetime and pays for itself in about 6 months. It uses 75% less energy and lasts about 10 times longer than an incandescent bulb.
A number of our environmental programs focus on reducing waste generated by our operations. We continue to look for ways to eliminate, reuse or recycle potential waste. One example is the regular recycling of used cooking oil at most of our restaurants.
I applied online. The process took 2 days. I interviewed at Dine Brands Global (Overland Park, KS) in October 2015.
It was a digital interview. It was very unnerving to say the least. I would have rather gone there and interviewed in person. Something about taking a digital online interview is unusual.
Let us know if we're missing any workplace or industry recognition –