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A ROUNDUP OF GLOBAL RESTAURANT INVESTMENT BANKS When Restaurant Brands International announced in February that it would buy Popeye’s in a $1.8 billion deal, the company financed the transaction, in part, with financing commitment from JPMorgan Chase and Wells Fargo. Here is a roundup of some global restaurant investment banks, along with a summary of how investment bank revenuesstack up
20 MOST COMMON RESTAURANT DESIGN MISTAKES 7. DIRTY LAUNDRY. Spending too much money on linens or cleaning services is inefficient, and linen-cleaning services are expensive and often unnecessary. Many restaurants make the mistake of thinking only white tablecloths are up-scale, but nice wooden tables can create asimilar effect.
PIZZA CHAIN TECHNOLOGY AND OTHER CHALLENGES FACING THE The restaurant industry faces a slew of challenges, including the fluctuating costs of commodities and rent and labor inflation. There was a period of time when commodity costs were relatively low. Pizza chains will be especially impacted by higher dairy, wheat, and flourcosts.
MENU MERCHANDISING: HOW TECHNOLOGY IS PLAYING A ROLE The Menu Merchandising Mix. The best menu merchandising is a blend — an analysis of what’s profitable, as well as a knowledge of engineering side, and merchandising techniques. Because so much is involved, it’s not as easy as simply uploading a menu to a website. Today, it’s about optimizing a menu for mobile, for web speeds, etc. 20 MOST COMMON RESTAURANT MARKETING MISTAKES This list could easily be a mile long, but here are a few of the most common restaurant marketing mistakes we see. 1. NEGLECTING BRAND STANDARDS. Lacking a brand promise, brand personality, brand positioning and brand story weakens a restaurant. People like narratives, not corporations – and good marketing and PR tells abrand’s story.
AARON ALLEN & ASSOCIATES, GLOBAL RESTAURANT CONSULTANTSABOUTSERVICESINSIGHTSCONNECTBLOGGEN Z Aaron Allen & Associates is a global restaurant consultancy working alongside the world’s leading foodservice and hospitality companies. RESTAURANT AUDITS: FROM OPERATIONS TO MARKETING TO FINANCE A restaurant audit is a consulting service whereby we do a 300+ point inspection of a restaurant operation. We analyze hundreds of checkpoints covering all the major facets of a restaurant such as operations, staffing, design, menus (the design, engineering, profitability, layouts, yields, turnover, etc), marketing, facilities, profitability, sales performance – we go through everything. 7 ESSENTIAL LABOR OPTIMIZATION STRATEGIES 6. Implement Management by Objectives & Meritocracy. Management by objectives (MBO) is a philosophy developed in the 1950s. While it’s still taught in business schools and widely and generally understood, it’s rarely implemented (or at least implemented effectively). ALTERNATIVE FOODSERVICE FORMATS IMPACTING THE RESTAURANT Alternative foodservice formats are increasing in popularity across the globe. More and more, we’re seeing companies that are looking to provide food via convenient and affordable formats that have attractive unit economics or are more relevant to emerging consumer trends — bringing food to customers where they live, work, eat, play, shop, and so on. RESTAURANT INNOVATION: DISRUPTION IN THE NEXT 5 YEARS The Next 5 Years Will Be More Disruptive to Foodservice Operators than the Last 50. It’s a fascinating time for restaurant innovation around the world. The $3.1 trillion global restaurant industry is relatively predictable in terms of growth (it mirrors that of population and inflation), but what was already one of the mostcomplex businesses
A ROUNDUP OF GLOBAL RESTAURANT INVESTMENT BANKS When Restaurant Brands International announced in February that it would buy Popeye’s in a $1.8 billion deal, the company financed the transaction, in part, with financing commitment from JPMorgan Chase and Wells Fargo. Here is a roundup of some global restaurant investment banks, along with a summary of how investment bank revenuesstack up
20 MOST COMMON RESTAURANT DESIGN MISTAKES 7. DIRTY LAUNDRY. Spending too much money on linens or cleaning services is inefficient, and linen-cleaning services are expensive and often unnecessary. Many restaurants make the mistake of thinking only white tablecloths are up-scale, but nice wooden tables can create asimilar effect.
PIZZA CHAIN TECHNOLOGY AND OTHER CHALLENGES FACING THE The restaurant industry faces a slew of challenges, including the fluctuating costs of commodities and rent and labor inflation. There was a period of time when commodity costs were relatively low. Pizza chains will be especially impacted by higher dairy, wheat, and flourcosts.
MENU MERCHANDISING: HOW TECHNOLOGY IS PLAYING A ROLE The Menu Merchandising Mix. The best menu merchandising is a blend — an analysis of what’s profitable, as well as a knowledge of engineering side, and merchandising techniques. Because so much is involved, it’s not as easy as simply uploading a menu to a website. Today, it’s about optimizing a menu for mobile, for web speeds, etc. 20 MOST COMMON RESTAURANT MARKETING MISTAKES This list could easily be a mile long, but here are a few of the most common restaurant marketing mistakes we see. 1. NEGLECTING BRAND STANDARDS. Lacking a brand promise, brand personality, brand positioning and brand story weakens a restaurant. People like narratives, not corporations – and good marketing and PR tells abrand’s story.
RESTAURANT AUDITS: FROM OPERATIONS TO MARKETING TO FINANCE A restaurant audit is a consulting service whereby we do a 300+ point inspection of a restaurant operation. We analyze hundreds of checkpoints covering all the major facets of a restaurant such as operations, staffing, design, menus (the design, engineering, profitability, layouts, yields, turnover, etc), marketing, facilities, profitability, sales performance – we go through everything. 20 MOST COMMON RESTAURANT MARKETING MISTAKES This list could easily be a mile long, but here are a few of the most common restaurant marketing mistakes we see. 1. NEGLECTING BRAND STANDARDS. Lacking a brand promise, brand personality, brand positioning and brand story weakens a restaurant. People like narratives, not corporations – and good marketing and PR tells abrand’s story.
THE QUESTIONS TO ASK WHEN LAUNCHING A NEW MENU Shoddy and anemic analysis – when it comes to menu design – can shave millions in profits (unnecessarily). In fact, in our past work, we’ve consistently been able to add an extra $12,000 for every $1 million in revenue, without changing menu prices or unit costs — just by applying some basic merchandizing techniques. 10 BIG, BIZARRE, AND OUTRAGEOUS RESTAURANT MENU ITEMS 10 Outrageous Restaurant Menu Items. 1. Chicken & Pig: A Love Story. While it is possible to have a burger without bread for those who are all about no carbs, KFC had a similar idea in mind – their chicken sandwich known as KFC’s Double Down contains two pieces of chicken with two kinds of cheese, Colonel sauce and bacon. RESTAURANT DESIGN: 10 COOL EXAMPLES OF PIZZA 5. Don’t Mind if We Watch. If they see it, they will come. That’s the logic behind the Domino’s Pizza restaurant revamp. New store design plans include a viewing area in which pizza lovers can see the art of the dough, first hand. Matto Bar and Pizzeria (Shanghai) 6. AFresh Perspective.
STEAKHOUSE RESTAURANT SALES ARE A BRIGHT SPOT IN THE INDUSTRY Owned by J. Alexander’s Holdings, Stoney River is an upscale steakhouse concept, specializing in hand-cut steaks and gourmet entrees. It currently has locations in seven states in the US, including Georgia, Illinois, and North Carolina. Average Unit Volume: $3.6 million. Check Average: $45.99. Sullivan’s Steakhouse. 10 UNIQUE RESTAURANT CONCEPTS IN EUROPE: WHAT SETS THEM APART Source: FourSquare. 6. Volcanic Cooking. El Diablo, or “The Devil,” is a restaurant that is truly unique – food is cooked over a live volcano. Found on Lanzarote, a Spanish island, this restaurant cooks its meals over an active volcanic hole in the ground, where CANADIAN RESTAURANT INDUSTRY The Canadian Restaurant Industry Is Changing. Here’s How to Keep Up. Last summer, a group of Tim Hortons franchisees, known as the Great White North Franchisee Association (GWNFA), took their parent company, Restaurant Brands International Inc. (RBI), to court. The restaurant owners filed two lawsuits, alleging that RBI misused marketing fees THE LARGEST RESTAURANT ACQUISITIONS OF THE PAST TWO DECADES The Largest Restaurant Acquisitions of the Past Two Decades. In 2015, estimates pegged the value of restaurant mergers and restaurant acquisitions (M&A) in the US at roughly $120.8 billion, jumping 58% from the previous record the prior year. In 2016, the value of those deals was down some 23%, but the number of deals was up, withrestaurant
HENRY MCGOVERN, RESTAURANT INDUSTRY CEO OF AMREST HOLDINGS I’ve been blessed over my career to have met a lot of fascinating and accomplished people in the global restaurant industry. On my shortlist of coolest (and most accomplished) restaurant industry CEOs is Henry McGovern of AmRest Holdings. In May 2011, I made a trip to visit with Henry McGovern at his corporate headquarters in Wroclaw,Poland.
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Aaron Allen & Associates is a leading global restaurant industry consultancy, helping clients around the world solve their most complex challenges and achieve their most ambitious aims. The Aaron Allen & Associates newsletter is one of the most anticipated weekly reads for those in the know. We cover what’s shaping markets, evolving consumer trends and dining behaviors, and solid strategies for understanding and thriving in the future of foodservice. Join 285,000 industry peers when you subscribe.Join
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