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Explore more posts
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Danny Klein
There's a lot to unravel in this broader "phygital" world (never thought in life I'd write multiple articles on this word), but I think the key point is consumers own the terms of engagement in today's quick-service experience. And if the tech is disjointed, they'll head elsewhere. Let's pull out one data point: What consumers wanted from a restaurant’s digital offerings: More exclusive offers and discounts: 47 percent Better order tracking: 34 percent More customization options: 32 percent Faster checkout process: 30 percent The truth is, we all have personal relationships with the restaurant brands we frequent. That's part of what makes this category what it is. It's just branching out. It's not only saying hi to the cashier every day who learns what your "usual" order is. That engagement extends through multiple points of access, and each one has to deliver to what matters in that moment. Not an easy task, but one that's loaded with opportunity.
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Danny Klein
I took a dive into some recent results from Culver's. Since 2019, the brand has opened 262 locations and should finish 2024 with just short of 1,000 restaurants. Meanwhile, stores are averaging nearly $3.5 million, which is significantly higher than pre-COVID, when the figure was $2.435 million. That $3.5M performance, going off last year's QSR 50, would trail only Chick-fil-A, Raising Cane's, Shake Shack, Whataburger, and McDonald's among the top 50 grossing quick-serves in America. And Culver's continues to do all of this without straying from its founder-led principles dating back to 1984—food made to order, hospitality first, and a commitment to employee care. Interesting how in this business, while never easy to execute at scale, brands often win by delivering on the ticks of hospitality guests have always cared about, no matter what crazy thing is going on in the world.
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Craveworthy Brands
Make sure to sign up and dive into the "Monthly Dish" from Craveworthy Brands to read the latest buzz in the restaurant industry! Our June newsletter serves up fast casual dining thought leadership with Gregg Majewski on our Room for Seconds Podcast to craveable press highlights like Dirty Dough being chosen to compete in Nation's Restaurant News "Dessert Showdown" and much more. Don't forget to also test your *Craveworthy* knowledge with our trivia for a chance to snag some delicious prizes. Sign up on our blog below to receive news straight to your inbox every month! #Restaurants #FoodNews #Newsletter #Leadership #Entrepreneurship #Foodies #FoodFranchises
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Jim Guttau
"Sober Curious" Trend: Our resort, Mii amo, a destination spa, was included in this Rolling Stone article about bars and restaurants embracing "sober curious" menus designed remove the stigma of not drinking. One bar offers 12 drinks based on 12 core flavor profiles, each available as alcoholic and non-alcoholic iterations. https://lnkd.in/gAPJaUkK #foodandbeverage
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Edible, Inc, a Daniel J. Edelman Holdings Company
The final installment of our 4-part series on the key takeaways from attending the 2024 National Restaurant Association show covers the continued importance of reaching Gen Z for #restaurantmarketers. Reaching Gen Z is still So Fire 🔥 🔥 🔥 Restaurant brands are still seeking to welcome this generation with open arms. Many are taking a “we’re in the entertainment business” approach to reaching the Gen Z customer as restaurant marketers need to constantly be searching for new information, gaining insights, and finding next big thing to capture the minds, hearts and stomachs of this important customer group. Brands are reaching Gen Z by -- 🔥 Offering flexibility and customization in the menu and experience to allow for flavor combinations/menu hacks and changing flavor profiles 🔥 Developing real world/virtual crossovers like Gen Z ambassador programs, where they can gather as groups, attend VIP tastings, etc. to create and share user-generated content 🔥 Embracing Gen Z fans by creating listening/feedback programs to learn what they are doing, how they are enjoying your brand, what they love most, etc. 🔥 Engaging Gen Z employees to share what they see as opportunities locally, regionally and nationally, ultimately, having them feel part of the process for the next big thing 🔥 Being transparent in everything the brand does, from telling stories of commitments to why decisions were made for a variety of factors important to the Gen Z customer At Edible, Inc, we understand the importance for brands to reach this generation and executed PR and influencer programs reaching the Gen Z consumer. We can tap into Edelman’s The Gen Z Lab, a unique dedicated advisory comprised of 250+ Gen Zers from around the globe designed to help brands across all sectors and disciplines future-proof their business for the next generation of consumers. Learn more: https://lnkd.in/gKHe6xZN #2024RestaurantShow #EdibleInc #EdibleAgency #PublicRelations #GenZ #Restaurants #Menu
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Danny Klein
In about three hours-ish (2 p.m.) eastern, Liz Moskow and James O'Reilly will share their thoughts on the state of restaurant technology and where it's headed. We had a catch-up call a couple of days ago and I think we could have talked for four hours. I'm ready for this one. Just going to ask some questions and get out of the way. You, too, can come and ask whatever's on your mind. Register below for the (free) program and share your thoughts. The setup of this program is more like a town hall style podcast than your general slide-by-slide webinar. In fact, there are no slides. Just one with our faces on it. And as always, if you can't make it, you can still sign up and we'll send you the program to watch on-demand after. Going to be the best hour I spend all week. Register here: https://lnkd.in/dQjQTsWx
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Joanna Fantozzi
The most widespread trend on the National Restaurant Association Show floor this year was mostly invisible. Here's my story on how and why data is king in the food tech space for Nation's Restaurant News With insights on new products from Toast Powerhouse Dynamics and RoboChef https://lnkd.in/gsAEsJdb #restaurants #data #foodtech #RestaurantShow
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HHS, LLC
Great leaders adapt and learn. "Bridging that gap with my knowledge and understanding and experience is really gonna help me to be able to deliver a better service for them." We sent our Director of Brand & Creative, Will Hawkins, to culinary training so that he could better collaborate with our culinary teams. Along the way, he also picked up valuable leadership skills like… ➮ Improved Communication: Effective dialogue across departments fosters innovation and clarity. ➮ Stronger Team Building: Hands-on experiences create a deeper understanding and stronger team cohesion. ➮ Enhanced Problem-Solving: Immersive training sharpens the ability to tackle challenges creatively. ➮ Greater Empathy: Walking in another team’s shoes builds empathy. ➮ Commitment to Continuous Improvement: Embracing feedback and learning drives ongoing excellence. Listen to the full episode of The Outsource Advantage with Derek Kissos to learn more about Will’s experience and how hands-on experiences can shape leadership skills. Find the episode wherever you listen to your podcasts. #OneHHS #Leadership #ContinuousImprovement #GainTheAdvantage #TheOutsourceAdvantage #HHSDifference
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Pine Tree
We were happy to offer some of our insights into changing consumer trends and the restaurant industry for Kate King's latest The Wall Street Journal piece. Shout out to Matt Lougee (President, Capital Markets) for the quote. A few years post-pandemic, the #restaurant industry is now seeing robust #retail #leasing and sales on track to top $1.1 trillion in 2024 – 5.4% higher than 2023's record high. https://lnkd.in/gDswVEdU
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Danny Klein
CAVA Q1 status check, just announced: The brand grew its revenue 30.3 percent to $256.3 million, as compared to $196.8 million in the prior-year quarter. That was mostly driven by 86 net openings during or subsequent to Q1 2023. Net new openings of 14, bringing total store count to 323, a 22.8 percent increase in total CAVAs year-over-year (the Zoes conversion process is now behind the company). Same-store sales growth of 2.3 percent (3.5 percent price, -1.2 percent traffic). On a two-year basis, that comps number is up 30.7 percent. Average-unit volumes of $2.6 million. Restaurant-level profit of $64.6 million, or growth of 29.3 percent over the prior-year quarter, with CAVA store-level profit margin of 25.2 percent. Net Income of $14 million compared to net loss of $2.1 million in Q1 2023. To note on the above, this was CAVA's fourth consecutive quarter of net income and first of positive free cash flow ($4.7 million). Digital mixed 37 percent of sales.
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Alicia Kelso
The restaurant industry is expected to pass $1 trillion in annual sales this year for the first time and, after 4 (exhaustingly) challenging years, we’re hearing the word “normalize” more frequently. No doubt we should celebrate this resiliency, but it's also important to be pragmatic. By no stretch of any imagination are things back to “normal,” given inflation, high interest rates, labor shortages and costs, and so on... All these factors have contributed to a sort of redefinition of “growth.” Check out what that means in the Nation's Restaurant News Growth Report, which takes a look at current pinch points, geographic variations, segment variations, and how four wildly different concepts are navigating this "reality reset" environment. Special shoutout to Sharon Zackfia, Blake Kaplan, Hudson Riehle, Lauren Fernandez, R. J. Hottovy, CFA, Lisa W. Miller, CSP, Richard Shank, and Joe Pawlak for distilling a complex confluence of trends.
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Danny Klein
NEW REPORT: In this past year's Drive-Thru Report, in addition to our typical mystery shop approach, we also took a look at some of the most innovative builds on the market, like Taco Bell's Defy. But in the weeks that followed, we decided we needed to go deeper. Because one of the big questions these days isn't whether the pandemic sparked asset evolution across the quick-service category, from drive-thru-only stores to multiple-lane setups (it did); it's are these evolutions actually working? Do restaurants like Burger King's Sizzle, Wendy's NextGen Global, or Chipotle's Digital Kitchen deliver on investment? And because we're a magazine that gives back to the people, here are the answers, provided in a (free) brand-new report in partnership with our friends at Intouch Insight. You'll see metrics from speed of service through different channels to how easy it was customize orders. It paints one of the most illuminating pictures of how disruption has come to settle in the wake of COVID and where it's headed. So dive in, let us know what you think of the results, and we'll figure out what to check out next year.
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Donald Burns
In the relentless pace of restaurant life, your most valuable asset is time. Yet it's often the first casualty, sacrificed at the altar of unending demands. Reclaim control by asserting boundaries. Block off sacred periods on your calendar solely dedicated to self-care, family, or strategic planning. During these intervals, remain firm - you're unavailable, period. Train your team to respect these off-limits windows by reinforcing the importance of work-life balance. Lead by example, encouraging them to also safeguard their time. An understanding of culture goes a long way in preventing burnout. When you prioritize and intentionally protect your time, you'll operate from a position of power rather than depletion. Follow for more tactics and instill a healthy time-management philosophy. #RestaurantLife #Boundaries #SelfCare
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