MAR
22
5
The Path: Idea –> Your Mouth

The Path: Idea –> Your Mouth

March 22, 2010 by Charley's

R&D TestingChung is the head of Research and Development at Charley’s. She’s responsible for coming up with awesome crazy ideas… and then refining them so we can get them into a Charley’s near you. (more…)

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DEC
08
0
Heat Lamp Victims Support Group

Heat Lamp Victims Support Group

December 08, 2009 by Charley's
Every other Tuesday, 6pm-8pm. The basement.
Don’t feel ashamed. There are thousands of people just like you out there. Remember: It’s not your fault. You are not to blame. You can’t help those circular burns on your forearms. You, like all those others, were just trying to serve probably-frozen and pre-cooked food out of heat-lamp-warmed bins to those poor souls forking over their hard earned money.
Heat lamps have been the cause of millions of burns over the years. As far as we can tell it’s not genetic, but environmental. Heat lamp burns are caused by management and traditions committed to non-fresh food.
This is a condition that afflicts many. But, we are here for you. We’re here to ease your pain; to listen to all of your ‘but what if we grilled our food fresh’ stories; and to help you on your road to recovery.
The first step is to stop. Just stop. Stop serving food from beneath heat lamps. After that, let us introduce you to The Master (link to grill master post). He’ll teach you the ways of the grill and hot fresh food. The path becomes clear from there. (link to careers).
You can make it. We’ve seen others travel the road to recovery. 1 step at a time, 1 day at a time, you’ll get there and even out the color of your forearms.

Heat Lamp Victims

Every other Tuesday, 6pm-8pm. The basement.

Don’t feel ashamed. There are thousands of people just like you out there. Remember: It’s not your fault. You are not to blame. You can’t help those circular burns on your hands. You, like all those others, were just trying to serve probably-frozen and pre-cooked food out of heat-lamp-warmed bins to those poor souls forking over their hard earned money. (more…)

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NOV
04
2
Charley’s Newness in Rockford, Illinios

Charley’s Newness in Rockford, Illinios

November 04, 2009 by Charley's

Charley's Rockford Opening

We’re trying out some new style. A few weeks ago we rolled out a new look and feel in Rockford, Illinois.

The restaurant looks great. We’ve got a new interior design with some big signage and classic philly shop visuals. Come check it out. We set up shop at 7038 Walton Street, Rockford, Illinois 61108. (more…)

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OCT
27
11
The Grill & The Master

The Grill & The Master

October 27, 2009 by Charley's

Grill Master

“I had someone come to work for Charley’s who had previously been with another QSR [quick service restaurant] concept. This person was shaking and sweating because they were used to seeing a frozen burger run through a chain broiler for 2 minutes and drop into a bin for 1 hour. Now, they had a hot plate of steel in front of them, fresh ingredients and less than 90 seconds with a customer staring at them. Little different, huh?” (more…)

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SEP
11
3
The Artist, The Visual Brand Guardian

The Artist, The Visual Brand Guardian

September 11, 2009 by Charley's
The Vitals: Ben LaPlaca – Creative Director: Charley’s Grilled Subs
Has been with the company for 2.5 years and consulted for 6 months prior to that
Degree in illustration with a minor in graphic design.
What does the creative director of a QSR concept do?
Anything that bares the Charley’s logo comes across my desk… or at least it’s supposed to. Of course in a franchise model sometimes it doesn’t, which means a franchisee is putting their own feet on the street for promotion. I can’t hate that, but I still own the visual brand.
Talk about the differences between being an artist and a visual brand guardian in a corporate environment.
My artistic process is meticulous. If I’m painting, there’s a consistency to my attention paid to the entire canvas just as there is a consistency in my attention paid to every aspect of the visual representation of this brand. So, the jump isn’t as abrupt as you might think.
How did you go from illustration and an artist to a corporate creative director?
One: I’m still an artist [smiles, but makes it clear]. Two: I never wanted to show in galleries. I want to tell stories, visually. I love editorial illustration because you can read the text, but  a job well done takes the consumer from A to Z in one visual. When a logo can convey a brand, it’s truly incredible. So developing and evolving a brand, visually – telling that story to a customer and guiding their experience – it works for me.
What are some brand’s that are telling great stories?
There are definitely some brands that I love, but I don’t know if they are telling great stories. I might be bias though – I live in this world but I don’t believe the hype. I feel like I’m being sold by most brands, and then I judge how well they are doing on their sell.
There are a few brands that I do buy because I like their product. Nike, Lifted Research Group, Mac [Apple] – though I refuse to put the sticker on my car [note that there is a Detroit Tigers sticker on his car]. Also, sports are a huge part of my life. I view each league as a brand and each team as a brand within that brand. Some individual athletes are brands too.
What is your medium of choice, outside the office?
Graffiti was a huge part of my life. I’ve been writing this town for a long time. The thing about graffiti… it’s about everything that surrounds it: street and urban culture. Active participants see it as a true art form. It’s kind of like skateboard art – a mix of pop culture and graphic design. Urban textures help to define current styles, many of which are used in mainstream design. I stopped graffiti when I moved to New York years ago. It was like quitting heroin.
I did a Art Al Fresco this year at Art Al Fresco that integrated graffiti, graphic design, hand cut stencils, textures and more in a controlled, legal manner. It’s “sellout” from my true graffiti days, I know, because I got down on a wall legally, but oh well.
Art Al Fresco? What’s that?
The event started in Columbus last year. The concept…well I never read it [the mission statement]. I see it bringing art into the real world. Art is too often reserved for, or at least perceived as, galleries, museums and private collections. It’s elitist. Some people are afraid to go into the Wex Art Al Fresco is the opportunity for people to interact with art in a space where they feel comfortable; where they can talk as loud as they want and interact with it however they want.
What made you get involved this year?
Actually I got involved last year with 2 friends, all of us are from the graffiti and skate culture. Our piece last year won best-in-show. It was nice to find some recognition from a city we’ve contributed our talents to for many years.
This year the event nearly got canned. There were budget issues. I’m glad it didn’t because I suspect it’s great for local businesses.
Ok, so give us a tip here Mr. Best in Show and Brand Guardian
Specific to digital design: Keyboard shortcuts. Learn them. Love them. If I never have to touch a mouse, I’m a happy person.
Ben lives in Columbus, Ohio (home of Charley’s HQ) with his wife who is also very active in the arts.

Art Al Fresco

The Vitals: Ben LaPlaca – Creative Director: Charley’s Grilled Subs

Ben has been with the company for 2.5 years and consulted for 6 months prior to that

Ben has a degree in illustration with a minor in graphic design. (more…)

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AUG
29
0
The Cheesesteak is Born

The Cheesesteak is Born

August 29, 2009 by Charley's
It’s true. We’ve been the source of the biggest hottest Philly Cheesesteaks in the entire galaxy (and probably the universe) for almost a quarter century. However, contrary to popular belief, we did not invent the Philly “this-might-be-what-heaven-tastes-like” Cheesesteak.
1930, Philadelphia, United States of America: Pat and Harry Olivieri have what can only be described as a stroke of genius and start making steak sandwiches on the flatiron grill at their hotdog stand. Now, nothing against hotdogs, but how happy are you that Pat and Harry expanded their horizons? Everyone who tried it loved it and a few years later they added provolone cheese (apparently you CAN improve on perfection) The rest is history.
The competition for the perfect cheesesteak is fierce. After the Olivieris opened Pat’s King of Steaks, Geno’s Steaks opened directly across the street. The two have been rivals ever since. Pat’s serves a sandwich with thicker pieces of steak and Cheeze Whiz, while Geno’s sticks with provolone and sliced and chopped steak. In the home of the Philly steak (Philadelphia), aficionados order it “wit” “or witout” onions, and everyone has their own taste with toppings.
We haven’t changed a thing since we served up our first sandwich 24 years ago. Its roots are in Philly, but its perfection is the product of Charleys taste. Anyone who’s makin’ a Philly Cheesesteak has got to pay tribute to the beginnings in the City of Brotherly Love, and we definitely do. That said, and maybe we’re biased, our take on the Philly Cheesesteak could definitely be in a museum. We’re makin’ history here!

1930 Philly

It’s true. We’ve been the source of the biggest hottest Philly Cheesesteaks in the entire galaxy (and probably the universe) for almost a quarter century. However, contrary to popular belief, we did not invent the Philly “this-might-be-what-heaven-tastes-like” Cheesesteak. (more…)

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