Cliff Bramble

The catering and food-at-work movement represents a major opportunity for restaurants looking to diversify revenue streams and reach new customers. Erle Dardick, host of "The Catering Cage" podcast, sees catering as a critical business-to-business channel that many restaurants are still struggling to fully capitalize on. While most restaurants now offer some form of catering, truly scaling and optimizing this channel requires significant investment in technology, training, and dedicated sales teams. https://lnkd.in/g6iZ5Jki

1

Red Lobster is set to emerge from Chapter 11 with a leaner footprint. What do you think about their new direction? 🍤 #RedLobster #Bankruptcy #RestaurantNews #FoodIndustry Read more https://lnkd.in/e86tip7V

1

The restaurant industry in 2024 is seeing significant developments despite challenges like a weak consumer environment and excess restaurants. Notable events include McDonald's $5 Meal Deal and Darden's acquisition of Chuy's. However, the industry is still facing the issue of too many restaurants versus population growth. Read more from @JohnGordon: https://lnkd.in/dVgyFvhf #executivesearch #recruitment #restaurant #hospitality

4

1 Comment

Today, we announced the appointment of David Park to our Board of Directors! 📣 Mr. Park will serve on the audit committee of the board, expanding the board to five total directors with three serving independently. 💼 Currently, he is the founder and chief investment officer of Alpha Park Partners, a long-term oriented investment fund based in New York, and he brings to the board more than two decades of experience in the capital markets as well as extensive M&A experience. Learn more about David in our latest press release linked below! #GENK #restaurantstocks #investors #investing

12

Annual report on restaurants and consumers by Alix Parnters offers some amazing insights. Start with summary in NRN or read the full report, totally worth taking the extra time to get the details, click here. https://lnkd.in/g57uT-kd Despite some signs of stability and continuing optimism, many operators know painfully well that things aren’t necessarily rosy right now, and second quarter earnings reflected as much. The consulting firm outlines four strategies to manage changing consumer behaviors that have impacted sales and traffic: Evolving menu offerings Enhancing the consumer experience Investing in employees Implementing balanced pricing https://lnkd.in/gzJ7nhJk #restaurants #consumerspending #trends #offpremises #theopga

3

1 Comment

I had the opportunity to spend time with Danny Klein of QSR and FSR magazine as we talked about all things #restaurantleadership and how we will both be sharing the stage at the QSR Evolution Conference in #Atlanta on September 4 & 5, 2024. Check out this week's episode to answer the question: What does every restaurant manager need to become a leader? #SpoilerAlert - Every Leader Needs Followers

5

Are you wondering how your culinary budget stacks up? Whether you use a dining contractor or you self-operate, the Culinary Coach Fresh Eyes Dining Operational Review is a perfect way to know. Our team will review it all, from soup-to-nuts and provide a comprehensive report that covers everything from staffing ratios to food costs. Learn more here. https://lnkd.in/gSJ2YTnj. #3rdPlus #SeniorLivingDiningOperations #CulinaryCoach #DiningOperations

5

In my opinion the erosion of the dollar significantly impacts various sectors, specifically the food service industry. As inflation rises, the cost of goods, ingredients, and labor also increases, eroding profit margins. This makes it challenging to maintain quality and service standards without passing costs onto customers. Addressing inflation and restoring the dollar's value are crucial for sustaining businesses and the economy at large. We are in for a fight over the next few years for sure.

1

Restauranteurs, Some in the industry consider #restaurantprofitability a dirty word or don't consider profitability a focus. That's very fascinating to me. Working with hundreds of people in the industry, I noticed four factors limiting the growth, longevity, and profitability of restaurants: 1) The Owner/Operator: One leader can do so much without systems, trained people, and processes. At some point, the Operator takes on so much that their Mental Capital becomes the limiting factor. We are human after all. Day-to-day kills tomorrow. Being an Operator is the hardest job in a restaurant. A redeeming factor would have been being open to new ideas. Many operators don't have the time, experience, or energy to look for solutions and transform their businesses. 2) FOH Leaders are like Sprinters in track. They are great at connecting with guests and solving problems fast. This tendency of explosive brain power leads to fast problem-solving and conflict resolution but also an impatience in building tomorrow. Building tomorrow requires meticulous planning and execution that comes from mental stamina and patience, not explosive mental power. 3) BOH Leaders. The heavy lifters and backbone of restaurants. Second hardest job in a restaurant is the job of the Chef. They are like professional cyclists. Work alone, work as a team, endures long hardship. Huge mental stamina. Ego, trust issues, and wanting to retain control seem to be the biggest restricting factors in collaboration. Control is good if can be executed well. The majority of hospitality believe Chefs should be in charge of purchasing. It would be great if a Chef could work for 4 months on purchasing contracts. That's how much time is needed to achieve a sizable change. Chefs mostly make purchasing decisions based on NOT rocking the boat, which switching to a new product or supplier could be considered rocking the boat. Distributors know their clients and exploit this tendancy in their pricing. Chef gets some discount from the existing supplier for 1-2 months and thinks that's a win. The discounted price slowly creeps back up 2 months later. 4) Accounting and HR. (Supporting elements.) There is a reluctance to: 🔅understand the day-to-day challenges faced by the Ops team, 🔅be humble, 🔅spend enough time on the field, 🔅connect with the Ops to build rapport, and 🔅explore ways to help and support the Ops even when Ops wasn’t vocal about help The BOH working under the heat and smoke, sometimes considers the admin staff dispatched from their reality. Support staff can make too many assumptions, and when these assumptions are wrong, they lose the respect of the Ops. But when you have the right types of people in supporting roles, they fulfill the gaps in the Ops which is a lifeline to success. Some Leaders in the industry are great at creating an inclusive environment and bringing all business functions together to work harmoniously. There should be more of those leaders.

5

In a recent QSR Magazine article, restaurant franchisees discuss the economic challenges they face in 2024, including rising costs, labor shortages, and shifting consumer behavior. To address these challenges, franchisees are implementing various strategies to cut costs, improve efficiency, and enhance customer service. Some franchisees are reducing their operating hours or using automation to reduce labor costs. Others are raising menu prices to offset rising food and supply costs, or focusing on employee training and benefits to improve customer service and attract and retain talent. 💡 Download our white paper to learn more about how restaurant franchisees are adapting to this year's economic realities: https://avydn.co/3XuLItW

5

Restaurant job growth has been uneven recently, with modest gains in April after stronger increases earlier this year. Despite this, a rise in job openings indicates solid demand for workers. Dive into the latest BLS data and what it means for the industry here: https://lnkd.in/eX25uT2Z

2

Great summary from #FOD2024, if you are not attending. Costa Vida Executive VP of Strategic Growth Wade Allen comments on something really insightful and something I have implemented in our catering programs. “The metric we found that influenced all of our channels to be successful was ‘guests with a problem,’” Allen said. “We wanted to find out how many guests had a problem across these channels, vs. the number of transactions we’re conducting. We started measuring that and were able to find out where the problems were. Once they mined the data, Allen said Costa Vida worked to create consistency across its channels by distributing the metrics and a ranking of all the restaurants from start to bottom." To learn more about how to implement in your catering program, read more in a past blog post here - https://lnkd.in/gkFTECst https://lnkd.in/gCkScv2c #catering #theopga #servicerecover #service #trust #offpremises #FOD2024

5

Beverage contracts and the related negotiations are complicated. Onerous contract language has cost restaurant operators millions of dollars that they didn’t have to spend (or millions they left on the negotiating table). Here is a list of eight issues that restaurant operators should be aware of when negotiating a beverage contract!

5

Tom Woodbury & Peter Cryan nailed this article in Hospitality Technology! Summary: -BOH tech is a viable solution to growing pressures of competition and thin margins 😬 -Pandemic sparked more industry spending on customer-facing technology but did little to address the BOH/kitchen 💰 ✅ -To stay competitive, reduce costs, and cut into razor-thin margins, restaurant operators must embrace change and pivot towards operational efficiency 💡 -Company owned restaurant chains are more willing to invest capital into the kitchens and BOH because it's their own bottom line. 💯 -Franchised chains historically tend to invest in technology that grows top-line sales. Now it the time to address the significant cost saving opportunities in the BOH/kitchen. 🎯 #restaurants #restauranttech #AI #hospitality ClearCOGS

30

9 Comments

Are you at a crossroads with your restaurant? Deciding whether to open or sell can be one of the most challenging moments in the restaurant business. As a restaurant consultant and coach serving South Florida and beyond, I understand the factors that can turn hesitation into clarity. From operational insights to understanding market positioning and profit potential, making the right call requires a strategic approach. If you’re considering opening a new restaurant or weighing the pros and cons of selling your current one, you’re not alone. I’m here to help you evaluate your options and navigate this pivotal time with confidence. Your restaurant journey is unique, and so should be your strategy for success. Let’s find out what’s best for you and your vision. Reach out for a conversation or consultation to explore your next move. #RestaurantConsulting #BusinessDecisions #OpenOrSell #RestaurantSuccess #SouthFloridaBusiness #RestaurantCoach #StrategicPlanning #HospitalityIndustry #Entrepreneurship #RestaurantOwnership #BusinessGrowth #Consultation #FoodBusiness #RestaurantTips #RestaurantJourney

19

In this video, I chat with David Rowe, Lead Bartender at Four Seasons Hotels and Resorts. In this conversation, David Rowe helps you understand the Buying Criteria For Hotel Bars. USA Ratings

6