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complex 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.
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 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.
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 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. 100+ MOST INFLUENTIAL RESTAURANT INDUSTRY ASSOCIATIONSMOST INFLUENTIAL PEOPLE IN USTHE MOST INFLUENTIAL BOOKMOST INFLUENTIAL EVENTS IN HISTORYTHE MOST INFLUENTIAL PEOPLE 100THE MOST INFLUENTIAL PEOPLE TODAYTHE MOST INFLUENTIAL PERSON 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 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
MENU DESIGN: WHY IT'S IMPORTANT AND HOW TO DO IT RIGHTAPP TO MAKERESTAURANT MENU
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. 7 ESSENTIAL LABOR OPTIMIZATION STRATEGIESLABOR STRATEGY DEFINITIONLABOR OPTIMIZATION MODELLABOR STRATEGY ORTHOCAROLINALABOR STRATEGY PARTNERSMANUFACTURING LABOR COSTSUS FORCED LABOR STRATEGY 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). 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
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 VALUATION Frequently Asked Questions 1. How do you calculate the value of a restaurant? The value of a restaurant chain would most likely be calculated with a market approach (either using comparable companies or comparable transactions) or a discounted cash flow approach. 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.”. DOMINO'S PIZZA TOP 10 INNOVATIONS IN DELIVERY & TECHNOLOGY Since 2013, Domino’s stock (DPZ) has risen from $60 per share to almost $250 per share, a staggering 316% increase. Innovation, especially when it comes to cutting-edge delivery technology, has become the number one driver for a company that started with one shop in Ann Arbor, Michigan in 1960 and has grown to more than 14,000 locations in 85 countries. 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. 100+ MOST INFLUENTIAL RESTAURANT INDUSTRY ASSOCIATIONSMOST INFLUENTIAL PEOPLE IN USTHE MOST INFLUENTIAL BOOKMOST INFLUENTIAL EVENTS IN HISTORYTHE MOST INFLUENTIAL PEOPLE 100THE MOST INFLUENTIAL PEOPLE TODAYTHE MOST INFLUENTIAL PERSON 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 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
MENU DESIGN: WHY IT'S IMPORTANT AND HOW TO DO IT RIGHTAPP TO MAKERESTAURANT MENU
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. 7 ESSENTIAL LABOR OPTIMIZATION STRATEGIESLABOR STRATEGY DEFINITIONLABOR OPTIMIZATION MODELLABOR STRATEGY ORTHOCAROLINALABOR STRATEGY PARTNERSMANUFACTURING LABOR COSTSUS FORCED LABOR STRATEGY 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). 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
RESTAURANT VALUATION Frequently Asked Questions 1. How do you calculate the value of a restaurant? The value of a restaurant chain would most likely be calculated with a market approach (either using comparable companies or comparable transactions) or a discounted cash flow approach. 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. 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.”. DOMINO'S PIZZA TOP 10 INNOVATIONS IN DELIVERY & TECHNOLOGY Since 2013, Domino’s stock (DPZ) has risen from $60 per share to almost $250 per share, a staggering 316% increase. Innovation, especially when it comes to cutting-edge delivery technology, has become the number one driver for a company that started with one shop in Ann Arbor, Michigan in 1960 and has grown to more than 14,000 locations in 85 countries. 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. 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
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. 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. 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. 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.
22 BIGGEST RESTAURANT COMMUNICATIONS CRISES IN HISTORY 5. Wendy’s Finger in the Chili. Arguably one of the biggest restaurant crisis communications challenges was one woman’s ploy to get money out of Wendy’s, and how it led to one of the most well-known restaurant “scandals” in history. 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.
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 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
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ONE OF THE WORLD'S MOST SOUGHT-AFTER & ADMIRED RESTAURANT STRATEGYFIRMS
Advisors to Executive Leadership of Emerging and Established Companies Contributing to the World of Foodservice2,000 +
Engagements
6
Continents
100
Countries
$ 200 b+
Client Revenues
SELECT HIGHLIGHTS OF OUR CLIENT EXPERIENCE WE HELP HOSPITALITY BUSINESSES BE BRILLIANT AT BOTH HOSPITALITY ANDBUSINESS
Specialized Practice Areas * Insights & Intelligence * Growth & Expansion * Performance Optimization* Risk & Relevance
* Capital Allocations * Middle East Practice * Future of Foodservice ONE OF THE WORLD'S MOST QUOTED RESTAURANT INDUSTRY AUTHORITIESConnect on a Story
DOWNLOAD A COPY OF OUR GLOBAL FOODSERVICE INDUSTRY MARKET ANALYSIS TO GET INSIGHTS ON HOW TO BUILD A BULLET-PROOF BUSINESS CASE AMONG INTERNAL STAKEHOLDERS WITH 500+ DATA-DRIVEN PROOF-POINTS. Fight Dismissiveness with DataPOPULAR INSIGHTS
LEADERSHIP
Strategic Planning
CEO Concerns
Boardroom
Brand Relevance
Innovation
TRENDS
Coronavirus Impact
Alternative Formats
Restaurant M&A
Gen Z
Restaurant BankruptciesOPERATIONS
Sales Building
Restaurant Robots
Margin Erosion
Hotel Food and BeverageOpening Costs
MARKETING
Brand Audit
Marketing Audit
Earned Media
Marketing Budget
Restaurant Promotions GLOBAL RESTAURANT INDUSTRY EXPERTS We are focused exclusively on the global foodservice and hospitality industry. You can think of us as a research company, think tank, innovation lab, management consultancy, or strategy firm. Our clients count on us to deliver on our promises of meaningful value, actionable insights, and tangible results.WHO WE ARE
Founded and led by third-generation restaurateur, Aaron Allen, our team is comprised of experts with backgrounds in operations, marketing, finance, and business functions essential in a multi-unit operating environment.HOW WE HELP
We bring practical, relevant experience ranging from the dish room to the boardroom and apply a holistic, integrated approach to strategic issues related to growth and expansion, performance optimization, and enterprise value enhancement.WHO WE SERVE
Working primarily with multi-brand, multinational organizations, our firm has helped clients on 6 continents, in 100 countries, collectively posting more than $200b in revenue, across 2,000+engagements.
WHAT WE DO
We help executive teams bridge the gap between what’s happening inside and outside the business so they can find, size, and seize the greatest opportunities for their organizations.SERVICES
* Strategic Advisory* Research
* Growth & Expansion* M&A Advisory
* Risk & Relevance
* Private Equity
* Future of Foodservice* Technology
* Marketing
* Middle East
* Reports
ABOUT
* Our Firm
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QUICK LINKS
* How-To Restaurant
* Restaurant Innovation * Alternative Foodservice Formats * Restaurant Industry Trends * Planning with Purpose* Restaurant CEOs
* Casual Dining
* Menu Strategy
* Pressure-Test Your P&L* Brand Identity
* Restaurant Valuation Multiples * Evolving CEO Priorities * Restaurant Mergers & Acquisitions * Restaurant Board of DirectorsContact Us
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