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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 TRENDS RESHAPING THE GLOBAL FOODSERVICE INDUSTRY Restaurant trends are moving faster than many chains can even comprehend. Important dynamics are emerging to shape up consumer behaviors and the competitive landscape across geographies globally — from Canada to the Middle East, India and beyond — and across categories of the industry, from burgers to pizza to steakhouses and casual dining; from QSR in Europe to coffee in the UAE (and so 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.
THE BEST EXAMPLES (AND STATS) OF RESTAURANT LOYALTY PROGRAMS Belly, which aims to “help businesses enhance digital connections to strengthen customer loyalty,” has $25.6 million. There are a slew of other companies in the restaurant loyalty space, too: Thanx, Perkville, Dealyze, Brink, and Paytronix among them. 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
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). 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.
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. MENU DESIGN: WHY IT'S IMPORTANT AND HOW TO DO IT RIGHT Menu Design: Why It’s Important and How to Do It Right. A good restaurant menu design is key to any restaurant’s marketing plan. When you design a menu it should express your eatery’s personality, focuses your overall operations, promotes profitability, establishes your budget, and keeps your brand fresh in your customer’s mind. 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
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 TRENDS RESHAPING THE GLOBAL FOODSERVICE INDUSTRY Restaurant trends are moving faster than many chains can even comprehend. Important dynamics are emerging to shape up consumer behaviors and the competitive landscape across geographies globally — from Canada to the Middle East, India and beyond — and across categories of the industry, from burgers to pizza to steakhouses and casual dining; from QSR in Europe to coffee in the UAE (and so 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.
THE BEST EXAMPLES (AND STATS) OF RESTAURANT LOYALTY PROGRAMS Belly, which aims to “help businesses enhance digital connections to strengthen customer loyalty,” has $25.6 million. There are a slew of other companies in the restaurant loyalty space, too: Thanx, Perkville, Dealyze, Brink, and Paytronix among them. 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
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). 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.
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. 100+ MOST INFLUENTIAL RESTAURANT INDUSTRY ASSOCIATIONS Colombia. 6. Asociación Colombiana de la Industria Gastronómica (The Colombian Association of the Gastronomy Industry, Acodres) 60+ years of experience supporting restaurants across Colombia. Acodrés has positioned itself as one of the most important foodservice associations in Colombia. RESTAURANT TRENDS RESHAPING THE GLOBAL FOODSERVICE INDUSTRY Restaurant trends are moving faster than many chains can even comprehend. Important dynamics are emerging to shape up consumer behaviors and the competitive landscape across geographies globally — from Canada to the Middle East, India and beyond — and across categories of the industry, from burgers to pizza to steakhouses and casual dining; from QSR in Europe to coffee in the UAE (and so THE PSYCHOLOGY OF MENU DESIGN The psychology behind menu engineering is backed by science and countless hours of research, and covers aspects such as positioning, color theory, use of buzz words, controlled costing and more. We’ve explored the main techniques menu engineers implement in the psychology of menu design to subtly influence the decisions you make,making for
20 MOST COMMON RESTAURANT SERVICE MISTAKES Here are some of the most common restaurant service mistakes that we see. 1. POOR GREETINGS. Staff who greet guests with “how many?” or “ do you want to sit in the dining room or bar?” rather than a proper welcome. Restaurant employees should be warm, friendly and play the role of “host.”. 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. 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.
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). 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* Home
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