Paul Brown

#Restaurant Sales momentum picking up in Oct/Nov: Both the CNBC NRF Consumer Monitor and Bloomberg Second Measure show restaurant spending (YoY) positive in October and moving more positive in November. November NRF eating and drinking places full month was plus 7.3%, while Bloomberg November (24 days) was up plus 1.0%. Hope the industry will push to real sales growth (X inflation) going forward. https://lnkd.in/gMdpRUqX

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Anyone who knows me will tell you I’m not aligned with any ideology and certainly not anti-government. However, reading things like this makes me wonder if anyone in charge in Washington has our best interests at heart. The US Dietary Guidelines Advisory Committee (DGAC) concluded that ultra-processed foods don’t make people overweight. This report comes from a group of 20 nutrition “experts” from across the country who are elected by the Departments of Health and Human Services and the US Department of Agriculture to draft new national nutrition recommendations. The study indicates obesity is mostly linked to excess caloric intake. However, the study doesn't mention that people who consume significant amounts of ultra-processed foods- cereal, potato chips, fast foods, etc.- overeat because these foods have nearly zero nutritional value. Therefore, those folks are always hungry. Do you think this study has something to do with the fact that the major food lobbyists are all companies that sell ultra-processed food? Remember that the DGAC is responsible for our nutrition labels and public health recommendations for food, such as school lunch programs. Do you trust the DGAC to tell you what’s good for you? Or do you think we should defund the US Dietary Guidelines Advisory Committee? Regardless, it's essential to scrutinize food labels and make informed choices. Stay informed and make decisions that align with your health goals. #Nutrition #Health #PublicHealth #DietaryGuidelines #FoodPolicy https://lnkd.in/e-8TVef3

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It has been three months since the abrupt and unfortunate closures of VC-backed convenience retail chain Foxtrot, and this one in the hip West Loop Fulton Market location still looks as if it could be reopened any day, with food items lining the shelves, but what appears to be no plan in sight, only wasted food and great memories of a place I used to frequent for coffee and breakfast meetings, as well as shopping for quick items. A tombstone in the VC-backed graveyard. Could a different investor-base (perhaps non-VC) resulted in a healthier situation for Foxtrot? Either way, its always a blessing to spend a few days in Chicago during the summer. #foxtrot #chicago #retail #venturecapital #westloop

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Restaurant growth can be challenging now, but I know: we always find a way. It’s an interesting paradox right now, to cross a trillion dollars as an industry… …and yet, with demand latent, deal with: a lack of lending, little to no affordable real estate, and high construction costs. Listen to this great chat I had with Michael Halen about just what is going on now in the industry, and how brands can respond. I love restaurants, our resilience and our resourcefulness. Even when we’re surviving, we’re still thriving. 📈 onward and upward! #restaurants #restaurantindustry #investing #growth #expansion #scale #product

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In a recent Forbes interview with Rachel King, Brian Ward of Artory/Winston shared insights into how our $20 million fund, The Cask100 Fund, is pioneering a shift in wine and whisky investment. Leveraging extensive data and exceptional domain expertise, #Cask100 is focusing on categories with higher potential growth and returns. As the landscape of investment in fine wine and whisky evolves, blue-chip wines are no longer the golden ticket. Exciting opportunities in emerging categories such as grower champagnes, aged bourbon, and rare whiskies are becoming the new frontier in wine and whisky investment. Key Takeaways: 🔍 Blue-chip wines and whiskies are stable investments but may offer lower returns when compared to emerging categories. 🔍 The Cask100 Fund is tapping into grower champagnes, aged bourbon, Caribbean rum, Irish whiskey, and pre-Prohibition whiskey to create a robust, diversified portfolio. 🔍 The fund combines boots-on-the-ground knowledge with extensive auction data for well-informed investment strategies. 🔍 Diversification and blockchain technology are critical in mitigating risks and enhancing transparency. Learn more below about how Artory/Winston's Cask100 Fund is innovating wine and whisky investments and why now is the perfect time to explore these emerging opportunities. #Wine #Whiskey #EmergingMarkets #Cask100 #ArtoryWinston #GrowerChampagne #AgedBourbon #RareSpirits

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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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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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The National Restaurant Association Show this year had a clear and major theme – easy, impactful changes to minimize labor costs and maximize consumer spending. The shift in focus from high-end aspirational changes and million-dollar equipment to practical, cost-effective solutions seems indicative of a shift in operator needs. Innovation at its Simplest: This year's show featured more startup equipment suppliers showcasing ingenious, homemade solutions. From mop cleaners made from five-gallon buckets to devices for slicing bar garnishes, these inventions were not only affordable but also offered significant labor savings. The absence of sleek, expensive robots highlighted a critical reality: operators need to reduce labor costs but can't afford high upfront investments. If last year was the year of the robot, this year was the year of the five-gallon bucket. Doing More with Less: Cooking demonstrations pivoted from creating complicated new dishes to upskilling labor. They showcased how fewer kitchen staff could still produce high-end meals through cross-training, simple equipment solutions, and simplified recipes. The focus was on practical inspiration, like rotating garnishes and sides to keep menus fresh without needing new techniques. Enhancing Customer Experience: Bartending mixology demos shifted from crafting complex cocktails to boosting sales through simple techniques. One standout tip was for bartenders to shake a cocktail shaker full of ice water early in the evening. The sound of ice being shaken creates a vibrant ambiance, encouraging customers to order more cocktails. It's a small hack with a big impact on sales. The foodservice industry's ability to quickly pivot and address operators' needs continues to impress me. This year's NRA trade show demonstrated the industry's resilience and adaptability, showcasing relevant product offerings and sales strategies that meet current demands. The speed at which this industry evolves is truly remarkable. #foodservice #nationalrestaurantassociationshow #peergroup

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Newmark Atlanta has released our Q3 2024 Atlanta Office Market Overview. The full report is attached. Key Takeaways: - Rents Reach New Historical High - Annual full-service asking rental rates increased to a historical high of $32.28/SF, a 2.9% increase year over year. The annual pace of rent growth as generally been declining since 2017. - Vacancy Increases - Overall vacancy rates increased by 70 basis points year over year to 25.8%, as year-to-date supply still outpaced occupancies. - Under Construction Activity Declines - The under-construction pipeline declined 33.8% year over year to 1.4 MSF and has generally been slowing, bringing supply more in balance with demand. - Leasing Activity Dips - Total leasing activity closed the quarter at 2.2 MSF, decreasing 22.6% quarter over quarter. Leases signed averaged 5,983 SF per deal, reflecting a 1,084 SF quarter-over-quarter decrease. Brad Kirschner Stewart Thrash Craig Kalinowski Morgan Cumby Lindsay Kalski

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Have you visited a Cracker Barrel lately? Do you enjoy the country store? Would you welcome any change to it? Cracker Barrel's Path to Relevance: Cracker Barrel CEO Julie Felss Masino recently addressed the brand's decline in relevance and outlined plans for revitalization in a presentation to analysts. Her strategy includes updating the menu, redesigning store interiors, and introducing early-bird dinner specials. Key points from Masino's approach: Restaurant Redesigns: Testing new layouts with bookcases and brighter interiors, aiming for a fresh, modern look. Menu Updates: Adding items like green chili cornbread and banana pudding. Early-Bird Specials: Offering discounted dinners from 4-6 PM to attract both budget-conscious seniors and younger families. Despite these efforts, Cracker Barrel faces challenges as post-pandemic dining habits shift and retail sales decline. The company's revenue fell by 1.9% in the last quarter, with retail and restaurant sales also down. The new early-bird deals, priced at $8.99, are part of a broader pricing strategy aimed at boosting sales. However, balancing popularity with profitability remains a concern. As Cracker Barrel navigates this transformation, it aims to appeal to a wider audience while maintaining its signature comfort food experience.

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Chipotlanes: Just a "Nice to have"? Fast-casual restaurants like Chipotle are redefining convenience with innovations like Chipotlanes — drive-thru lanes exclusively for digital orders. But do they make sense from a business perspective? Let’s analyze the numbers. 1️⃣ Revenue Impact: Chipotle reports that stores with Chipotlanes generate 15% higher sales on average compared to those without. 2️⃣ Digital Sales Boom: As of 2024, 39% of Chipotle's revenue comes from digital orders. Chipotlanes align perfectly with this trend, reinforcing customer behavior while minimizing friction. 3️⃣ Operational Efficiency: Traditional drive-thrus require live order-taking, introducing bottlenecks. Chipotlanes eliminate this inefficiency, allowing employees to focus on preparing food rather than managing real-time order queues. 4️⃣ Real Estate Strategy: Each Chipotlane costs an estimated $1 million to build, but the ROI justifies the investment. Chipotle sees these lanes as key to increasing the footprint of its suburban locations, where real estate is more affordable, and the drive-thru model thrives. 5️⃣ Customer Retention: In a survey, 70% of Chipotle customers cited Chipotlanes as a reason to return more often. Convenience has become a competitive differentiator in the crowded fast-casual market. 💡 Key Takeaway: Doesn't make sense to me, but numbers don't lie! #Chipotle #Chipotlanes #DigitalTransformation #FastCasual #RestaurantInnovation

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Craft breweries bloomed, and boomed, by providing drinkers with unique tastes and senses of place. Upstart breweries filled warehouses and former factories with gleaming brew kettles, proof that beer was made right here, by friendly neighborhood folks, not like those commodity lagers made elsewhere anonymously. As demand for craft beer spiked throughout the 2010s, breweries expanded to slake drinkers’ seemingly endless thirst for IPAs. “We all just ramped up production and bought tanks,” says Kieran Farrell, an owner and director of operations of Gun Hill Brewing, which opened in New York City in 2014. “In hindsight it was a mistake.” As demand for craft beer ebbs while the costs of doing business increase, breweries are overhauling their business models by offloading production equipment, closing locations, and sharing production equipment, ingredient orders, and even sales and marketing duties with fellow breweries. For VinePair, I take a deep look at how breweries are banding together to better safeguard their futures. #craftbeer #beerindustry #beer

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The 6th Annual Tequila Mezcal Challenge will occur amidst the Rocky Mountains in beautiful Denver, Colorado. Christopher J. Davies, CEO, and Competition Director, commented, “When we started the Tequila Mezcal Challenge, our goal was to set a higher standard for this rapidly growing category. With new brands launching nearly every week, our aim is to look beyond the flashy marketing and packaging to find the very best. Let's be honest, flashy marketing is not everything.”     The Tequila Mezcal Challenge welcomes entries from artisanal producers (5,000 bottles or less) and commercial bottlers. The judging team comprises some of the world’s most seasoned tequila and mezcal experts. They understand and respect the work that goes into the entire production process.   Packaging and design are critical components of sales and marketing in the beverage industry. The contest also conducts a packaging and design competition, juried by art directors and marketing mavens who will judge how your product design stands out in this crowded category.   All competition winners will receive a handsome physical die-cast medal, royalty-free digital medal art, actual scores (100 pts), a listing on the competition website, and promotional exposure in our globally broadcast news announcement. A follow-up feature article will be published in Wine Country International® Magazine.    The 2024 “Best of Show” winner will receive an elegantly designed laser-engraved barrel head.    For additional information, visit: www.teqmezchallenge.com   #Besttequila #Bestmezcal #BestSotol #Cristalino #beverageindustry

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A simple quote from Mike Tyson and one of my favorites of all time: "Everybody has a plan 'till they get punched in the mouth." It rings true in the day to day battles of business, especially in CPG. Here are some examples many CPG founders go through or ones I've personally battled: 🥴 You launch a product, did all the research for R&D, focus group testing, and reviewed the packaging thousands of times before launching, but still something went wrong either with shelf life, negative consumer/retailer feedback, or weak sales on shelf 💰 You had cash flow projections in place and expected that with X amount raised, it would last you for Y Months, but ran short of runway and were scrambling to raise more cash to keep the company going in difficult times 🤝 Formed partnerships, only disappointed to find out the partner backed out, or it wasn't the partnership you envisioned and now you are doing damage control and it's causing emotional pain to be with this person 🚛 Brought on a distributor thinking they would push the brand and it would be an estimated cost, but they didn't do their job, and the costs ended up sky-rocketing from chargebacks, thus losing money on every unit 😲You release a great product, and then a competitor comes up with a version of yours that is a lower price point and they have all the marketing dollars in the world to out-compete you. I can go on and on, but in this business, like any business, you have intentions when you go into it, and many times, it doesn't turn out the way you envisioned. What's your story of getting punched in the mouth?

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Interesting read. How are you mitigating financial swings during these tumultuous times? What are your thoughts on trade and tariffs? https://lnkd.in/gYBjf5QA

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Constellation Brands Inc. saw its stock climb during premarket trading on Thursday following an upward revision of its adjusted fiscal 2025 profit forecast, surpassing analyst predictions. The company also reported a robust fourth-quarter profit, driven by the stronger-than-anticipated performance of its beer division. CEO Bill Newlands highlighted the beer business's consistent volume growth over 56 quarters, coupled with impressive margins, although wine and spirits sales experienced a decline. https://lnkd.in/ggNU_G9r Constellation Brands Bill Newlands Branded Hospitality Ventures #Technology #Business #Innovation #AI #investing #venturecapital MarketWatch

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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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Honored to share my story with Grit Daily. This article delves into the challenges and triumphs that shaped my journey with Chubby Group. I hope it inspires others to pursue their passions and persevere through obstacles. Check out the full story here: https://lnkd.in/gGs8F3hs #Entrepreneurship #Leadership #ChubbyGroup #Innovation

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