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Willie Wheeler
Ella Voltz
UWRT 1202
October 7th 2015

EIP Proposal What is Cookouts secret to success?

I am choosing this subject because I am a big fan of Cookout and Ive always thought
about what exactly is it that sets it from other fast food restaurants and why do I love it so much.
Others also share my love for the food chain, so I figured it would be cool to get more insight
into the restaurant. I would say its compelling to me because its exclusive to southern states in
the east coast specifically and to some extent; it has turned out to be a phenomenon. There are
many fast food restaurants that different people either hate or love, but many have a mutual
likening for cookout.
I already have prior knowledge of the food chains popularity. I also have knowledge of
their extensive menu and options. I know that their main attraction is their five dollar trays. The
tray deal is what sets them apart from their competition; comprised of an entre with two sides
and a drink. This alone is very appealing to the appetite of many and also its a cheap alternative
to spending more money at another restaurant. Cookout is more bang for your buck in a sense
because one is able get a lot of food for a small amount to pay. The pay is most likely the second
attraction because nothing on the menu is terribly expensive. The third main attraction may be

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their impressive wide variety of milkshakes. I believe that Cookout has a way of appealing to
all.
I would like to know how they execute their success. For example, I would like to know
how they get the food to the customers so fast. The speed in which they prepare the customers
food is remarkable considering there are a great number of options on the menu. Why is it that I
may wait five minutes for my meal at Zaxbys with no line but wait two minutes for a complete
tray at Cookout? Also, finding out some background information about the chain would be
pertinent to my research. Although a restaurants origin may not be a main reason why
customers decide to dine there, there is usually a common conception of the restaurant in which
people have. What is this conception? Another question I would like to figure out is the average
crowd at Cookout. What age group is dominantly at Cookout more often? Is it high school
students, college students, families, or all of the above? Im not sure if this would be an
important aspect to consider, but the content of the food. Just how unhealthy is it and despite its
health facts, why do people still gravitate to this restaurant?
Questions:
1. Who: Cookout (entire company, reputation), employees, customers
2. What: Why cookout is popular; extent of popularity/success; who are they appealing to
the most; what sets them apart from competition; why is it so cheap; inquiry about the
food (to some extent; culture of Cookout
3. When: when was it started/created; period of popularity/success
4. Where: where did it start (how); where is it (most) popular
5. Why: Why is it prominent (same as what)
6. What has been its impact over the years?
7. How does it change the meaning of social eating?
8. Why is it so cheap?
9. What are the main points of cookout that captivate people?
10. Whos the main attraction and how do they contribute to the success of cookout?

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I think I will find the answers I need from bloggers, articles on the subject, and asking
others in person. I say bloggers because bloggers usually write about what they enjoy or
dont enjoy, and they usually have a well number of followers who agree with their opinions.
Examining the opinion of these bloggers will give me more insight into how people actually
feel about the restaurant. Bloggers, who usually express their views clearly, can tell me what
they like and dislike the most about this subject. Also, credible articles on the subject will
help me to gain a concrete understanding on the subject. The actual website of Cookout may
help me to better understand their background. Asking fellow peers will also serve as a
strong contributing factor as they are immediate and know well of the subject. It may be
difficult to find out questions such as why is the food so cheap? and how do people get
their food so fast? because these are questions that will prompt me to go into further
research such as going behind the scenes. It may be an obstacle to find a manager who will
have the time to answer some inside questions that I have or will answer the questions I have
if they arent allowed to disclose certain answers to the public. If the results of my initial
research is too numerous or broad, I will narrow it down to focusing more on its impact
rather than the technical parts of the restaurant such as the (un)healthy benefits of the food.
If the results of my research is too limited, I will look for more outside opinions about the
subject and include further inside (behind the scenes) research that will contribute to the
point. The target audience will most likely be college students. Although this is not a deep
subject, people should care about it because it will provide insight to the restaurant chain and
will be entertaining, yet informative, of how the success of this restaurant has been defined.