In North America we've been really good at taking uniqueness and enthusiasm and scaling it over a large number of units. Starbucks has done this really well, and any QSR chain that's a household word has excelled at it too. It's always difficult to bring about original brand value over a large number of units. It's not just a matter of economies of scale. It's also a matter of driving entrepreneurial spirit and brand value.
To start with, there has to be something of special value in… Continue
A deal is a deal. 'Fair' is the deal point in a consensual arrangement. When it is violated - and we've all had this happen - something must be done. Or not.
Sometimes, the customer unilaterally changes a deal you worked hard on. This is almost always unnerving, and usually feels like a violation. It can come in many forms - in a restaurant, the customer for no good reason refuses to pay a tab, or just pays part of it. Or dines and dashes. Does the manager leave the busy restaurant… Continue
We’re in a great industry: no matter what, people have a great love for food. And their love for food is like the air in a balloon – you can crush it on one end, but it comes up somewhere else. Which can be good news.
People are dining out less in many restaurant segments; in others, the growth has slowed to a crawl.
No use whining about it. The love of food is showing up in other areas, and if we follow where people are going, and… Continue
Burgerville, the 39 unit Oregon based QSR chain, supplies food that is home on the range. Local, seasonal and organic food options like theirs can be considered a supply for a small niche of regional demand. But it could be part of something bigger.
To reduce food costs, many of us have applied, in some form or other, the breakthroughs by Wal*Mart in global-sourced supply chain management and optimizing… Continue
Added by Erle Dardick on July 7, 2009 at 11:30am —
Gone are the days when you could put up a site with stock photos and pretend you’re a billion dollar, multi billion dollar enterprise.
I don’t know if this ever worked, anyway. But now it really doesn't work. People know better.
We're all for transparency, as long as we look good. It seems to me that we just have to get better. As fellow Canadian, business writer Dan Tapscott says: in an age of transparency, "you'd better be buff."
To my mind, the Kogi truck story ( see video below) is one of the most exciting movements in the restaurant industry in months. Why? Because 1) it’s a winning, dynamic story about the restaurant industry and the society it serves that is in extreme change and 2) Kigo’s success has been about delivering to the new imperatives of social media.
In this economy, food companies have to continuously find the wave, ride it, and find another one. Because consumers really are in… Continue
"So often, you are not the customer for your product. Yet you market it as if you were. Showing up in your world (or the board's world your staff's world) is not nearly as important as showing up in the world of the person you're actually trying to reach."
- Seth Godin
We met so many quality individuals in Chicago last week. It was really, really encouraging. Attendance seemed down at the NRA, but that simply gave us more time to spend… Continue
a) The business you're in - the market category - is worthwhile, and
b) Your company has a worthwhile offering in that category
We all promote our businesses. But let's talk about promoting the category. It's not only when you're a pioneer that you need to promote the category. When the marketing category is threatened, category promotion can be just as vital. Because relationships and alliances precede sales and…Continue
Added by Erle Dardick on May 12, 2009 at 12:00pm —
If networking is about wearing a nice shirt, keeping secrets, pushing a business card and hard selling, it gets tired pretty fast. And in a connected world, it’s unsustainable, because reputation matters more than ever.
“We no longer care what you say. We care a great deal about what you do…If you network to get, and not to give…. Then we already know who you are” - from Seth Godin's “… Continue
There have been so many good posts here from FOH experts that focus on delivering over-the-top good experience. These posts are important. It’s the hospitality business, after all, and being remarkably helpful to people is what it’s about.That has to be the full and honest intent of your business. It also just happens to make your company’s story spread.
Good service IS marketing, of course. But there is a lot of the standard marketing stuff we do from the marketing department.… Continue
Beneficial investments that can be made, should be made. For instance, if an ad will bring in revenue that more than pays for itself – and it can be done – it should be done. Because it’s a net positive investment. That's what business is all about.
The same applies to staff. As a business owner, right now I can say, “Supply and demand are on my side, when it comes to hiring.” But if employees only have a negative incentive, i.e. they get to keep their jobs if they work hard, the… Continue
‘Whenever a trade association raises the barricades and tries to lobby their way into maintaining the status quo, they are doing their members a disservice. Instead of spending time and insight and effort reinventing what they do and organizing for a better future, the members are lulled into a sense of security that somehow, somehow, the future will be just like today.’
For the past few years, you've invested a considerable amount of time and energy building your retail clientèle. You're still around, meaning you've been able to deliver a consistent and predictable experience. And you have nailed down the service, quality and experience equation. You've got some customer retention and have built up your brand equity.
Especially in these times, it's good to characterize your… Continue
Added by Erle Dardick on February 17, 2009 at 9:29am —
Change is something you have to work at. It takes a strong commitment to create and set off on a new direction. I don’t have to suggest to anyone here that taking on a new direction takes a lot of fortitude, and a little luck as well. But as a career entrepreneur, I've come to realize that it also takes a sustained commitment to looking at things differently in order to develop the aptitude to change the game. And this aptitude doesn't fall out of the sky: you have to train for… Continue
We’ve been in San Francisco this week, visiting the Fancy Food Show. Fancy food manufacturing is a potentially lucrative activity for restaurant brand extension. We’ve seen this at the enterprise level. For instance, Wolfgang Puck, The Cheesecake Factory and the California Pizza Kitchen all make products for resale in supermarkets.
Now we're seeing the same phenomenon among mid level and small businesses.
Last post, I began to talk about catering as a potential new sales… Continue
Taco Bell will test a new fast-casual concept called U.S. Taco Co. -More-
Avocados From Mexico: All New Recipe Brochure Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!
Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.
Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.
Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.
Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?