Ben Salisbury

The chicken segment is one of the most dynamic and competitive among the large restaurant chains in the U.S. And while Chick-fil-A continues to dominate and Popeyes is taking over the 2nd in the rank, there has been significant movement in the rank among other mid-size leading chains over the last ten years. It goes to show that in the restaurant industry, you can never rest. Leaders are waking up to the realization that if they’re not growing fast they’re dying slowly.  Outgrowing and outsmarting your competitors requires using the power of long-term thinking. #restaurants #chicken #strategy #leadership

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McDonald’s is cranking up the heat on the discount wars next week, as they roll out a $5 meal deal promotion aimed to draw in value-conscious customers. With economic anxiety on the rise, and our recent data showing a notable pullback in consumer spending across dining, entertainment, and retail, will the move be enough to pull customers away from competitors? Thanks again Nation's Restaurant News for featuring my article! Curious to see which chains might feel the heat and which ones are better positioned to weather the storm? Click the link below for the full insights! #restaurants #discounting #customerexperience #value #nrn

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Working in the spirits industry for 24 years, I've had the pleasure of being the voice that amplifies many highly desired bourbon brands. This insightful piece from Food & Wine gives more background on allocated bourbons, and also contains one of my favorite quotes ever, "Buzz doesn’t hurt either. These days, listing the technical details of a great whiskey simply is not enough,...𝗧𝗵𝗶𝘀 𝗶𝘀 𝗺𝗼𝗿𝗲 𝘄𝗵𝗲𝗿𝗲 𝘁𝗵𝗲 𝗺𝗮𝗿𝗸𝗲𝘁𝗶𝗻𝗴 𝗮𝗻𝗱 𝗣𝗥 𝗱𝗲𝗽𝗮𝗿𝘁𝗺𝗲𝗻𝘁𝘀 𝗰𝗼𝗺𝗲 𝗶𝗻 𝗮𝗻𝗱 𝘀𝗵𝗶𝗻𝗲. Of course, these whiskeys are going to be great, but if bourbon influencers start to go nuts over a new product, then true demand does tend to balloon much more." 𝗜 𝗳𝗲𝗲𝗹 𝗦𝗘𝗘𝗡! #bourbon #publicrelations https://lnkd.in/eakiFrjY

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Offering a unique blend of convenience and premium appeal, these top-rated RTDs present a lucrative opportunity for businesses looking to capitalize on consumer preferences.

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You may order sauce on the side but it's still the main attraction. 🎡 Don't take it from me! Peep this Nation's Restaurant News article highlighting the QSR sauce BOOM 💥 → According to Innova Market Insights, 39% of consumers are most likely to try new flavors through sauces, seasonings + toppings. → Technomic, Inc. reports that 34% of consumers consider what sauces are available before deciding on a place to eat. → And Datassential shows that more than half of consumers have purchased a new sauce or condiment from a restaurant in the past 3 months. In a foodservice climate starving for new traffic, sauce-centric LTOs featuring new + exciting flavors on familiar menu items (e.g. 🍗 + 🍟 + 🍔 + 🌮) can be your most operationally friendly + craveworthy solution. Something I know for sure: There is one midwesterner who will *always* drive through for a new ranch flavor extension. 🙋‍♀️ -- What's your go-to, gotta-have-it, will-go-out-of-your-way-for-it sauce? 👀👇

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2023 saw, non-alcoholic beer, wine, and spirits sales over $565M. That’s a 35% boost in dollar sales vs. the year before—but who’s buying these options? Gen Z is leading the trend in the sense that they are opting out of drinking alcohol. However, they are not the demographic purchasing off your NA menus. So, who is buying? Mostly women ages 34-55. They are looking for products that provide inclusivity. They want to participate in celebrations and feel included in social gatherings with their friends and loved ones. According to NIQ’s 2023 Consumer Outlook, 46% of consumers identified physical or mental wellness as one of their top priorities. And, with 47% of Americans having at least one of three risk factors that contribute to heart disease, it’s no surprise that consumers are increasingly seeking beverages that do more than just quench thirst. Healthy, low sugar options are being requested. Sober October is coming. My community and I want at least 15 solid locations to send our following/customers to for low sugar, crafted non-alcoholic beverage menus. Who's in? Email me to get your menu set, products in and offerings promoted. Andrew Schools Brian Neubauer Zaneta "Zee" Peragine William Harrison George Beattie Buddy Edwards George Beattie Tish Atkins Oatis Smith Priscilla Eich

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From Morning Brew early today: ECONOMY What’s going on with US consumers? Welcome to understanding the American consumer, where everything feels made up and the analysts’ interpretations don’t matter. A spate of recent disappointing earnings reports from fast-food chains hints that consumers are stretched way too thin. But companies like Shopify and Carnival are touting stellar Q2s and painting a very different picture. So, what’s the state of everyone’s wallets? Well—and you’re going to hate this—it’s complicated. One thing to keep in mind is that the US economy GREW more than expected last quarter, jumping 2.8%. Strong consumer spending helping it get there. How people spent their money tells a story: >> Chicken nuggets don’t feel worth it >> McDonald’s reported its worst sales since the start of the pandemic, blaming its price increases. >> Yum Brands said KFC and Pizza Hut also saw same-store sales drop last quarter, while sales at Taco Bell (the fast-food chain that pops into your head when you think “value”) increased. >> Chipotle sales grew 18% from April to June, demonstrating that it’s not about the lowest price point, it’s about the most bang for your buck, including operational excellence and consumer experience. People are still shopping: Amazon, Etsy, and Wayfair have all blamed everything from the Olympics to picky customers to explain why shopping on their sites has slowed down. But people are still shopping somewhere because Shopify, which powers much of e-commerce, beat Wall Street expectations last quarter. Execs chalked it up to a more diverse set of businesses on its platform despite “a mixed consumer spend environment.” Big picture: Despite a flop in the July jobs report last week and a scary reaction from the stock market, most economists (not Jamie Dimon) agree that we aren’t on the verge of a recession...signs are more than likely pointing to normalization after a tumultuous pandemic recovery. If interested in considering Morning Brew as one of your early daily reads, you can sign up here: https://lnkd.in/dfeMNM5t

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We chat with Allisa Henley, Master Distiller at Sazerac Company on writing a new chapter in Tennessee whiskey. Allisa Henley’s name resonates deeply in the Tennessee whiskey scene, a field she's passionately contributed to for nearly two decades. From starting her journey at George Dickel with an MBA and no distilling background to becoming a Master Distiller for Sazerac, Allisa’s path has been one of relentless learning, hard work, and a love for the craft. Now, with her sights set on the exciting endeavor of A&J Bond Distillery, Allisa continues to carve out her legacy in an industry that's both steeped in tradition and brimming with new possibilities. In this interview, she reflects on her inspiring journey, the challenges she's faced, and the vision she holds for the future of Tennessee whiskey. Here are some of the questions our editor Malvika Patel covers: -Allisa, you've been a key figure in the Tennessee whiskey scene for over 18 years. Could you share some key moments in your journey from George Dickel to Sazerac, and what those experiences taught you about the craft of distilling? -As a woman without a formal chemistry background in a traditionally male-dominated industry, you’ve had quite a few challenges to overcome. How did you navigate your path to becoming a Master Distiller, and what kept you driven throughout? -Starting A&J Bond Distillery is a bold new chapter for you. What makes this venture different from your past projects, and what can whiskey lovers expect from the new Tennessee Whiskey you’re crafting? -Your partnership with John Lunn was a significant part of your journey. How has his legacy influenced the new creations at A&J Bond Distillery? -You’ve mentioned the luxury of waiting until the whiskey is “ready.” How do you know when that perfect moment has arrived, and what does that decision-making process look like for you? -Sazerac has a rich history, and you’re also working on new and innovative products. How do you balance respecting tradition while pushing the boundaries of what Tennessee whiskey can be? -What have been some of the biggest challenges in your role as a Master Distiller at Sazerac, and what have been the most rewarding moments? -You’ve spent a lot of time educating consumers and whiskey enthusiasts. How do you think the perception of whiskey, particularly Tennessee whiskey, has evolved over the years? -The whiskey industry is seeing more women stepping into leadership roles. How do you view the progress for women in distilling, and what advice would you give to women aspiring to become distillers? Allisa Henley’s journey from marketing expert to master distiller showcases her tenacity and love for the craft. Her story shows us that with the right blend of patience, hard work, and a willingness to embrace change, anything is possible – just like a perfectly aged whiskey waiting for the right moment to shine.

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I don't think anyone who follows the restaurant industry will be surprised by the statistics in this article from Restaurant Business Online (https://lnkd.in/ehcs_TFA). In short, restaurants are losing traffic to retailers - particularly supermarkets and convenience stores - which have upped their game when it comes to prepared foods. And while the focus may be on prepared foods, the reality is frozen and refrigerated prepared foods have also improved giving prepared foods overall a run for their money. The longer this situation plays out, the more fundamentally consumer behavior will change for the long-term. Their expectations from restaurants will shift, their perception of value will change, and the role restaurants play in their lives will be altered. There's no easy answer here as restaurants continue to struggle with rising costs and labor shortages. Fine dining restaurants are benefiting as they offer strong value propositions based on consistently excellent hospitality, food and beverages, but this segment can't power the foodservice industry. Ultimately, we need bold innovation not only in menu offerings but operational formats to meet consumers where they are now and where they'll be in the future. #menumatters #foodservice #restaurants #foodandbeverageindustry #consumerinsights #consumerbehavior #cpg #hospitality #trends2024 #innovation #retail

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The Menu affects everything in a restaurant; as our friend and FCSI consultant Bill Main says, “The Menu is your blueprint for profitability.” Let’s start with the segment. What will be your marketing and brand positioning? It depends on what menu items you serve. What type of cooking methods and equipment will you use? GUEST EXPERIENCE = FACILITY (Space) DESIGN + MENU + SERVPOINTS 408-784-7371 SSA Foodservice Design + Consulting #restaurant #foodservice #culinary #hotel #casino #resort #travel #club #design #consulting #speaking #kitchendesign #equipmentspecifications #ServPoints™️ #SequenceofService #TeamExperience #GuestExperience #conceptdevelopment #marketing #salesbuilding #standardsofoperation #profitability #coaching #training #operationsbestpractices #expertwitness #litigationsupport #myfcsi

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"Calculate Food Cost Ratios" Knowing your food cost per dish helps you spot where your margins are highest—don’t ignore this key metric! Also known as theoretical food cost helps you understand what your margins should be.  While industry averages are directional, the margins for every restaurant varies!

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We discussed this on our latest episode of CPG Vibes, BIG BIG news from KeHE Distributors on 11/22, a new program dubbed 'AAP' (administrative allowance program). A flat 2 % off-invoice allowance for specific fees including New item intros, extra performance fees, MCBs, new item set up fees, and lumping fees. My quick thoughts: This is a step in the right direction for sure. UNFI implemented SSI which is a similar program to help brands budget for costs and fees associated with doing business with large national distributors. With all that said, these categories are pretty large and encompassing, so for all the other fees associated with Kehe that can chop down a brand's margin, will this program truly cover it? Likely not, but at least it covers some. What are your thoughts?

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A big acquisition in the works. This will certainly broaden the reach of PFG in the southeast and continue to solidify itself as the 2nd largest foodservice distributor.

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December is a month of traditions, celebrations, and shared meals—making it a pivotal time for the egg market. From holiday baking to hearty breakfasts, eggs play a large role in kitchens across the country. For retailers, it’s a critical period to capture consumer attention with innovative displays, promotions, and messaging that highlight the versatility of eggs. For producers, December means planning ahead for the inevitable January shift toward health-focused marketing, as eggs are a go-to protein for those embracing New Year’s resolutions. Sustainability and quality also take center stage as consumers increasingly choose products that align with their values, from free-range, pasture raised and organic to regenerative farming practices. Wishing everyone a joyful and successful holiday season filled with opportunities to celebrate the incredible versatility that eggs have to offer!

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Value was the name of the game in Q3. Pizza chains that leaned into value offerings made gains, while those that didn’t faced sales declines. Not mentioned in the article is the competition fast heating up between major brands and independent pizza operators.

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The moderation trend is continuing to accelerate! The NA segment of on-premise beer sales in the U.S. jumped 33.7% over the last 52 weeks with broad-based gains in all 50 states! 💪 📈 🍻 At Partake Brewing we are seeing on-premise operators move from offering 1 NA beer option to now several with macros and craft represented in addition to house mocktails. 🍺 🍷 🍹 This is an exciting time for the non-drinker and moderator alike! Gone are the days of water, juice, milk, and soda as the non-alcoholic options. 🤩 https://lnkd.in/gibbdbPB

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Every restaurateur I know wants to either make 20% profit at the unit level or, if they don’t, they want to know why their restaurants don’t make a profit at that level. They have heard the overworked saying that restaurants operate on “razor-thin margins.” Of course, that saying refers to the industry as a whole, so it includes successful restaurants as well as average and unsuccessful restaurants – the good, the bad, and the ugly. Combined, all restaurants average 3-5% profit. Show me one person who started a restaurant brand because they had a dream of being average! My business is about making successful people more successful. You must have success first before you work with me. Aiming of more than just being average? Let’s make your restaurants a standout success! Read here to learn more: https://lnkd.in/gQdYgbbj #restaurateur #restaurant #success #businessadvice

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Exciting news from Craveworthy Brands As many of you know, I love to hint at our next big moves. Some might question this approach, but I believe it’s crucial to show my commitment to pushing our team and our dreams to new heights. Our latest acquisition is a game-changer, bringing Taim and Hot Chicken Takeover into our family! This strategic move will supercharge growth for our beloved Soom Soom and The Budlong Southern Chicken providing them an extraordinary platform to thrive. Additionally, it accelerates the expansion for Sigri Indian BBQ, offering immediate opportunities for two to three new locations. We’re also setting the stage to launch Costeño Rojo, testing a few locations to refine our concept further. But it’s not just about growth—it’s about people. We’re thrilled to collaborate with the fantastic teams at Taim and Hot Chicken Takeover. Their passion and innovation are exactly what we need to reach new heights. I’m excited to see what we can achieve together with this incredible talent. Stay tuned. We’re just getting started! #CraveworthyBrands #BusinessGrowth #Acquisition #FoodIndustry #Leadership #Innovation #RestaurantBusiness #Teamwork #Entrepreneurship #BrandExpansion

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