If you have operational issues you need resolved, call me at 1-877-GameOn1 to talk about how we can help you build a better restaurant!
The first one who does this in your market is going to win big. It might as well be you!
Also, check out my online store and see what products and services you can use to help you coach yourself to greater success!
Monday, July 17, 2006
Friday, July 14, 2006
Dietary fats: the good, bad and worst
What works great in the kitchen doesn't always work so well in your body. In the culinary arts, fats make food taste good. In the medical arts, it isn’t so simple. Some fats, namely mono- and polyunsaturated fats, are good for long-term health. Other fats, namely saturated and trans fats, aren’t so good and, in fact, can be downright unhealthy. The collision between what’s good in the kitchen and what’s good in the body poses problems for restaurants across the country.
On Eliminating Trans Fats
With a scarcity of adequate substitutes, it's easier said than done. Trans fats contribute 4 percent to 7 percent of calories from fat. Yet for many years they were largely invisible, detected only by people who knew that the terms “partially hydrogenated vegetable oil” or “vegetable shortening” in a list of ingredients indicated their presence.After a lengthy review, the Food and Drug Administration mandated that starting Jan. 1, 2006, food labels must list trans fats along with total and saturated fats. A number of U.S. companies, including Kraft, Cargill and Frito-Lay, have responded to this rule by working to remove trans fats from their products. On the restaurant front, upscale restaurants as well as some quick service restaurants have switched to trans-free oils for deep frying.
Read more here!
Read more here!
Dining Out is a Quintessential American Pastime, According to Report
Ninety-six percent of U.S. adults dine out at a restaurant at least once per month. Two-fifths(40 percent) of the population visited a Quick Service Restaurant, such as McDonald's, Wendy's or Subway, six or more times during the past month, according to a new report on the restaurant industry from Scarborough Research. About one-fifth (19 percent) of U.S. consumers visited a sit-down restaurant (such as TGI Friday's or Chili's) six or more times during the past month. These are just three of the findings in "The Restaurant Report," an analysis released by leading market research firm Scarborough Research.
Read Article
Read Article
Thursday, July 13, 2006
Catering boosts profits
Restaurants like Au Bon Pain, Firehouse Subs, Mr. Goodcents and Mama Fu’s Asian Grill say catering accounts for roughly 5 percent to 15 percent of net sales.
Read on...
Read on...
Defining fast casual
By Fred Minnick
What is fast casual?
As editor of Fast Casual magazine and (its) Web site, I am frequently asked this question. Sometimes I have to correct people who claim their restaurant is fast casual when it’s really a QSR or casual-dining restaurant. I can’t blame them for miss-categorizing their outfits; fast casual is a hybrid and, well, it’s the hip thing to be called.
With that said, it’s important we are very selective in who we call fast casual.
Here’s the formula I use:
Restaurant service model (food is brought to the table or food is picked up) + food is made to order + price points + nice décor = fast-casual restaurant.
Three out of four are required for me to call a restaurant “fast-casual.”
Is this an exact science?
No.
And now fast casual is more than just a segment; in a sense, it’s a culture-wide trend. Many top retailers are testing financial cafés and retail cafés.
For the expressed intent of providing fast-casual operators a quality resource, we have to set parameters for what we dub fast casual. You would be amazed at how many QSRs call themselves fast casual. And when you acknowledge that it sounds better than fast food, I guess I can see why. But if 80 percent of the menu items are born in the fryer or on the grill, and there is a 99-cent “value menu,” the restaurant is not fast casual.
Restaurant consultant Arlene Spiegel said it best: “You can’t just put in a sofa or an upscale design and call fast food a fast casual.” In other words just because McDonald’s now has upholstered seats does not mean it has evolved from quick service to fast casual.
That’s not to say, this Web site will not cover QSRs, coffeehouses or casual-dining chains that influence the fast-casual segment. Starbucks is a perfect example. One could peruse through FastCasual.com and find numerous Starbucks-related stories because Starbucks follows a fast-casual model and fast-casual operators can learn from Starbucks’ efficiency. And let’s face it: Starbucks is exceptionally well run and most people in this industry want to know what it’s doing.
Another example of a non- fast-casual segment we cover is ice cream stores. Cold Stone has a fast-casual model; the ice cream is freshly made, the décor is upscale and customers customize their selections. We write about Cold Stone when learning about its practices would benefit fast-casual operators. Interestingly, last week’s news story “Cold Stone hires former VP as president” was FastCasual.com’s most widely read piece.
However, we won’t typically run a news item that details Cold Stone’s latest limited-time offer because an LTO shake at Cold Stone has less impact on a fast-casual operator than if Panera Bread Co. tested shakes. We view operators like Starbucks and Cold Stone as peripheral rather than direct competitors while acknowledging their important impact on fast-casual dining
Hybrids of the hybrid
There are a few chains that are hybrids within the hybrid. We call these restaurants the 10 percent.
Because Culver’s units have drive-thrus, many industry analysts classify them as a QSR even though the chain’s food is made to order. We, however, acknowledge that the food is brought to the table and the average ticket is in the $9 range. Sure, they have a QSR component, but they are fast casual.
Back Yard Burgers’ average check is $6.50, which is low for a fast casual, but by our equation it meets three out of our four requirements. The food is made to order, brought to the customer and the store interior design and décor is quite comfy.
Many people think Subway is fast casual because the food is prepared before the customer. However, its low price points (in the $4 to $5 range), and informal décor place it firmly in the QSR category.
Like Subway, Quiznos has a couple of fast-casual components, but we consider both chains QSR. However, Fast Casual magazine and this Web site have covered sub restaurants because of their efforts to produce more premium sandwiches. Plus, we believe fast-casual sub chains, like Penn Station Subs, consider Quiznos and Subway competition. Again, QSR sub chains are peripheral competitors whose practices justify occasional attention.
With all that said, this site and the Fast Casual magazine exist to help operators attract more customers and get a chunk of the $511-billion restaurant industry.
We may debate what fast casual is within the industry, but at the end of the day, consumers don’t care what we call it. They just want to eat.
The history and the future
Where did fast casual come from? We believe as the Baby Boomer generation grew older they desired better food quickly. And now fast casual is more than just a segment; in a sense, it’s a culture-wide trend.
Many top retailers are testing financial cafés and retail cafés. These express concepts are certainly unconventional for these industries, but so were Panera Bread and Starbucks at first.
Fast Casual magazine publisher Paul Barron believes fast casual is a business component similar to drive-thru when it originated. After drive-thru was invented, it proved effective in variety of disparate businesses like banks, drug stores and dry cleaners. Today, it’s hard to imagine life without drive-thru.
I’d be willing to bet that in 10 years consumers won’t be able to live without the convenience and quality of fast casual, especially the restaurants. There are already scores of fan Web sites dedicated to favorite fast casuals like Chipotle and Atlanta Bread. Simply put, consumers love these restaurants, and they love this service model.
What is fast casual?
As editor of Fast Casual magazine and (its) Web site, I am frequently asked this question. Sometimes I have to correct people who claim their restaurant is fast casual when it’s really a QSR or casual-dining restaurant. I can’t blame them for miss-categorizing their outfits; fast casual is a hybrid and, well, it’s the hip thing to be called.
With that said, it’s important we are very selective in who we call fast casual.
Here’s the formula I use:
Restaurant service model (food is brought to the table or food is picked up) + food is made to order + price points + nice décor = fast-casual restaurant.
Three out of four are required for me to call a restaurant “fast-casual.”
Is this an exact science?
No.
And now fast casual is more than just a segment; in a sense, it’s a culture-wide trend. Many top retailers are testing financial cafés and retail cafés.
For the expressed intent of providing fast-casual operators a quality resource, we have to set parameters for what we dub fast casual. You would be amazed at how many QSRs call themselves fast casual. And when you acknowledge that it sounds better than fast food, I guess I can see why. But if 80 percent of the menu items are born in the fryer or on the grill, and there is a 99-cent “value menu,” the restaurant is not fast casual.
Restaurant consultant Arlene Spiegel said it best: “You can’t just put in a sofa or an upscale design and call fast food a fast casual.” In other words just because McDonald’s now has upholstered seats does not mean it has evolved from quick service to fast casual.
That’s not to say, this Web site will not cover QSRs, coffeehouses or casual-dining chains that influence the fast-casual segment. Starbucks is a perfect example. One could peruse through FastCasual.com and find numerous Starbucks-related stories because Starbucks follows a fast-casual model and fast-casual operators can learn from Starbucks’ efficiency. And let’s face it: Starbucks is exceptionally well run and most people in this industry want to know what it’s doing.
Another example of a non- fast-casual segment we cover is ice cream stores. Cold Stone has a fast-casual model; the ice cream is freshly made, the décor is upscale and customers customize their selections. We write about Cold Stone when learning about its practices would benefit fast-casual operators. Interestingly, last week’s news story “Cold Stone hires former VP as president” was FastCasual.com’s most widely read piece.
However, we won’t typically run a news item that details Cold Stone’s latest limited-time offer because an LTO shake at Cold Stone has less impact on a fast-casual operator than if Panera Bread Co. tested shakes. We view operators like Starbucks and Cold Stone as peripheral rather than direct competitors while acknowledging their important impact on fast-casual dining
Hybrids of the hybrid
There are a few chains that are hybrids within the hybrid. We call these restaurants the 10 percent.
Because Culver’s units have drive-thrus, many industry analysts classify them as a QSR even though the chain’s food is made to order. We, however, acknowledge that the food is brought to the table and the average ticket is in the $9 range. Sure, they have a QSR component, but they are fast casual.
Back Yard Burgers’ average check is $6.50, which is low for a fast casual, but by our equation it meets three out of our four requirements. The food is made to order, brought to the customer and the store interior design and décor is quite comfy.
Many people think Subway is fast casual because the food is prepared before the customer. However, its low price points (in the $4 to $5 range), and informal décor place it firmly in the QSR category.
Like Subway, Quiznos has a couple of fast-casual components, but we consider both chains QSR. However, Fast Casual magazine and this Web site have covered sub restaurants because of their efforts to produce more premium sandwiches. Plus, we believe fast-casual sub chains, like Penn Station Subs, consider Quiznos and Subway competition. Again, QSR sub chains are peripheral competitors whose practices justify occasional attention.
With all that said, this site and the Fast Casual magazine exist to help operators attract more customers and get a chunk of the $511-billion restaurant industry.
We may debate what fast casual is within the industry, but at the end of the day, consumers don’t care what we call it. They just want to eat.
The history and the future
Where did fast casual come from? We believe as the Baby Boomer generation grew older they desired better food quickly. And now fast casual is more than just a segment; in a sense, it’s a culture-wide trend.
Many top retailers are testing financial cafés and retail cafés. These express concepts are certainly unconventional for these industries, but so were Panera Bread and Starbucks at first.
Fast Casual magazine publisher Paul Barron believes fast casual is a business component similar to drive-thru when it originated. After drive-thru was invented, it proved effective in variety of disparate businesses like banks, drug stores and dry cleaners. Today, it’s hard to imagine life without drive-thru.
I’d be willing to bet that in 10 years consumers won’t be able to live without the convenience and quality of fast casual, especially the restaurants. There are already scores of fan Web sites dedicated to favorite fast casuals like Chipotle and Atlanta Bread. Simply put, consumers love these restaurants, and they love this service model.
Thursday, July 06, 2006
Give 'em an inch, and they take a mile!
AMA's proposal to regulate salt in restaurant foods sparks debate
The Baltimore Sun
Americans who push their salt shakers away at home, only to be swamped by salt in take-out and restaurant fare, may get some help cutting back on the condiment. That's important, because we need salt to live - but in high doses, salt can worsen high blood pressure and increase the risk of heart disease and stroke.
Read Article
The Baltimore Sun
Americans who push their salt shakers away at home, only to be swamped by salt in take-out and restaurant fare, may get some help cutting back on the condiment. That's important, because we need salt to live - but in high doses, salt can worsen high blood pressure and increase the risk of heart disease and stroke.
Read Article
Tuesday, July 04, 2006
Top 10 reasons I won't do hourly fees - and why you should never pay them!
One of the top two questions I am constantly asked is, "why don't you charge an hourly rate?" Well after fielding it so many times, I knew I had to blog the reasons. I don't like talking about my job in these pages too much, which is why you don't see a lot about the fact that I'm booked almost every week from now till doomsday! But there are occasions when it is important to address crucial ideas that I am at the center of. So here are my top 10 resons for not charging an hourly rate. If you have comments or question, feel free to email them to me.
- There is a cap on your investment. You know exactly what is to be spent and there are no surprises.
- There is never a "meter running." You do not have to worry each time my help is requested that I might be here for an hour, a day, or a week.
- It is unfair to you to place you in the position of making an investment decision every time you may need my help. Otherwise, you're trying to determine the impossible: Is this an issue that justifies a $2,000 visit or a $500 phone call. No client should ever be in that position.
- Your people should feel free to use my assistance and to ask for my help without feeling they have to go to someone for budgetary approval. This only makes them more resistant to sharing their views, and at best delays the flow of important information.
- If I find additional work that was unanticipated but must be performed, I can do it without having to come to you for additional funds. In those instances, legitimate, additional work would otherwise be viewed as self-aggrandizing and an attempt to generate addition hours or days.
- If you find additional, related work that must be done, you can freely request it without worry about increased costs.
- The overall, set fee, in relation to the project outcomes to be delivered, is inevitably less of a proportional investment than hourly billing.
- If conditions change in your organization, you won't be in the difficult situation of having to request that the project be completed in less time. The quality approach is assured, since the fee is set and paid.
- If I decide that additional resources are necessary, there is no cost to you and I can employ additional help as I see fit.
- This is the most uncomplicated way to work together. There will never be a debate about what is billable time (e.g., travel, report writing) or what should be done on site or off site.
Monday, July 03, 2006
Happy 230th America!
My personal feelings aside, as well they should be on this day, I need to give a "Thank You" to the 2,535 soldiers who made the ultimate sacrifice and to the over 20,000 wounded, who make day's like July 4th more important than ever to remember how we are able to be free and enjoy the bounty of such a great nation.
My appreciation and thoughts also wind their way to the families of those who celebrate this day with a heavy heart but also a proud understanding of what duty, honor and country are all about as well.
Thank You!
My appreciation and thoughts also wind their way to the families of those who celebrate this day with a heavy heart but also a proud understanding of what duty, honor and country are all about as well.
Thank You!
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