Walgreens to launch business that will connect customers with clinical trials

June 20, 2022

Some Walgreens customers might soon get a new kind of message from the company, asking if they’d like to participate in a clinical trial, reports The Chicago Tribune.

Deerfield, Illinois-based Walgreens announced on Thursday, June 16, that it plans to launch a clinical trials business—in which pharmaceutical companies can hire Walgreens to help them find participants for clinical trials, which are used to evaluate the safety and effectiveness of new potential types of medications and devices.

Walgreens plans to use its rosters of customers and patients to find those who may match a trial’s criteria, and then ask those people if they would like to participate, said Ramita Tandon, chief clinical trials officer at the pharmacy chain.

As part of the new business, Walgreens also may help companies carry out clinical trials by conducting visits for participants at some of its stores, during which patients may fill out surveys or have blood taken, depending on the type of trial, Tandon said. It’s possible nurses, pharmacists, pharmacy technicians or doctors could help with those visits, depending on what’s needed, she said.

Walgreens leaders believe they can help companies get more clinical trial participants, and a more diverse range of participants, because Walgreens has customers in so many different communities.

Including participants from diverse racial backgrounds has long been an issue in clinical trials. In the U.S., 75% of 32,000 participants in the trials of 53 new drugs approved in 2020 by the U.S. Food and Drug Administration were White, according to FDA. Only 8% were Black, 6% were Asian, and 11% were Hispanic.

People from different backgrounds can react differently to some medications and devices, which is part of the reason it’s crucial to have trial participants from a variety of backgrounds, according to the FDA. Also, a lack of diverse participants may mean that people from certain racial and ethnic groups are not getting early access, through clinical trials, to drugs that could help them.

“The therapies that are coming out today are not very representative of the U.S. population,” Tandon said. “As we at Walgreens start to tap into our local communities, (we can) educate and empower these communities on the benefits of clinical trials. Not only are they participants in research, but this is yet another opportunity as a care option, (for) patients who may he exhausted other avenues in their care journey.”

She said Walgreens will be able to “mine the vast foundation of patients and consumers who come to our stores and pharmacies on a regular basis” to match potential participants to clinical trials.

Patient data will not be shared with pharmaceutical companies unless patients give consent to share it, and participation will be voluntary. Doctors will work with Walgreens to oversee the clinical trials, and Walgreens may be able to reach out to a patient’s primary care or specialty doctors if needed, Tandon said.

Research contact: @Walgreens

September 4, 2024

Sizzler is a bit of an anomaly: Despite having shrunk to a fraction of its former size and retreating primarily to the West Coast, it’s a brand that remains a ubiquitous cultural touchpoint—in movies and online, on South Park and Saturday Night Live. And even if you’ve never eaten at one, you probably know what it is.

This made it a dream client for Mike Perry, founder and chief creative officer of Tavern, which collaborated with the beloved yet beleaguered chain on a comprehensive brand refresh spanning from its website to its stores, reports Fast Company.

“This brand is weirdly working backwards—it exists within the mind, but not necessarily in the world or in the hand,” Perry says. “It’s the most fun to take the brand that has been beaten up for decades and restore it. It’s not fun to take the shiny one and push it a little further.”

Digging into Sizzler’s past

When it launched in 1958 in Culver City, California, Sizzler helped invent the casual dining chain restaurant. It had its ups and downs over the years, but for an eatery known as much for its endless salad bar (which accounts for 40% of its business) as its affordable steaks, a global pandemic was not a great development.

The chain filed for bankruptcy in September 2020 and has been building back since. Today there are 75 locations (down from 270 at Sizzler’s peak). Christopher Perkins—formerly of Anheuser-Busch InBev—joined in 2019, and is now president and CEO.

Perkins says the brand had lost its way, and he knew it needed more than just a new coat of paint. He aspired for Sizzler to become a brand not locked in the past, but rather one of Southern California’s regional landmarks, like In-N-Out Burger, or Wawa on the East Coast.

In addition to losing its way, Perkins discovered that Sizzler had also lost its history, quite literally—there was no robust archive of assets and other ephemera. So he began to do a bit of archaeology into the company’s past, at one point sending a marketing intern on missions to the brand’s storage facility to see what could be dug up.

Prior to launching Tavern, Perry had worked on the Budweiser account at Jones Knowles Ritchie, which is where he originally met Perkins. Once Tavern came on board the project, Perry and Perkins immersed themselves in all things Sizzler—from store walk-throughs to the corporate side of the business—and did a bit of brand excavation of their own, buying up everything they could find on eBay.

In the end, Tavern saw the solution to Perkins’s problem as a “modern heritage” approach.

“It’s the search for timelessness,” Perry says. “The real tension between modernity and heritage and finding that is taking the old and ultimately making it new—and making it new so that it can continue to work in the future …. If you’re always trying to balance that, that’s really where the good stuff starts to come out.”

A cast of characters

One archival find was a steak-shucking bull character rendered in a Hanna-Barbera-esque style, which they dubbed Ribby Ribeye.

“All great brands have characters,” Perry says. “[Ribby Ribeye] is exactly what embodies a famous Southern California brand from both the midcentury and today, and it seemed like a no-brainer to bring back.”

Tavern built out a supplementary cadre of characters representing the brand’s other best-known offerings—the cheese toast, the unlimited shrimp, a lobster tail; and Perry’s favorite, the Salad Barbarian, an amorphous blob on a plate representing all the goods available at the beloved bar.

For the brand’s fonts, Tavern again turned to the past. Perry says Sizzler had used cuts of Windsor and Caslon Black Swash from its beginning through the mid-’80s or so, and they felt very Southern Californian in design and aesthetic, so his team utilized Windsor EF-Extra, Emfatick NF (a take on Caslon Black Swash), and Block Berthold Heavy and Condensed. For a contemporary feel, all the elements are blended with modern messaging and photography.

Tavern was given a mandate not to mess with the logo, so the team only slightly messed with the logo. They essentially cleaned it up—ditching the black background and dialing it back to a single color; refining the type in minute ways, and flattening it out. They also slanted it at an angle to drive home the notion of the brand’s cattle-brand element.

The Sizzler glow-up

Of course, all of these aesthetic updates mirror larger—and perhaps more consequential—changes. Tavern also worked on the restaurant interiors, uniforms, the living “brand” of how workers talk and embody the restaurant (think Chick-fil-A and all those “my pleasures”), the plates, and more.

It’s safe to say that if you stepped inside any of the competition in the category—Outback, Chili’s, Applebee’s, etc.—in the absence of a logo, you’d probably have no definitive idea of where you were. They all tend to look more or less the same: dark environments, menus with food shot on dark backgrounds, which Perry says doesn’t exactly convey freshness or taste.

So, the team sought to separate Sizzler from the rest of the pack by resurrecting the brand’s ownable red color, aiming for a bright and friendly overall vibe. The new website is now live, and Perkins says the changes will be rolling out to physical restaurants in phases.

In many ways, the rebrand is an attempt to remind the world that Sizzler is an anomaly. It exists in a space between chain restaurant and steak house, not to mention past and present. As for the future, the team says the key to all that nostalgia not feeling dated is to maintain a constant understanding of what is culturally relevant today—and then looking to the brand’s heritage and seeing what resonates with it.

As always, time will tell. For now, Perry says, “[After working] on big brands, we get bored of the brand a lot faster than the consumer. And just frankly [with Sizzler] I’m not—and that’s what I think a successful rebrand is.”

Research contact: @FastCompany