Mike Herchuck

This was such a fun and informative Distill Ventures seminar I got to participate in moderated by Derek Brown. This is part of a series with topics Derek and DV have designed around all aspects of navigating the non-alcoholic category. 🍸🍹 People tend to lump what we are seeing with NA options into “the latest trend,” but really, this is unlike anything any of us have seen before, (mostly because we weren’t alive!) This isn’t like the tequila craze, or the bourbon boom; those were/are trends resulting from the masses RE-discovering, ( with a little help from celebrities and marketing 💰) a spirit, and then the world deep diving into them. Those options were always around, people just started paying more attention. With non-alcoholic spirits, what we are witnessing is the result of pure innovation! This is a BRAND NEW category (that didn’t even exist prior to 2015 ) JUST getting going. It’s like seeing the invention of gin in the 1500’s or vodka in the 1100’s! 🤯This is an entirely new spirit category and an option that I would guess ( based on everyday conversation) 1/3 people still don’t realize exists for them. If you haven’t checked these seminars out, definitely do! They have already covered some great topics, and will continue to do so. And a big thank you to Derek and Distill Ventures for creating this platform for education so that we can navigate this new category together, and watch as NA spirits make their mark on history! #nonalcoholic #spiritindustry #cocktails #menu #innovation

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Understanding the true value of loyalty points is more than just a numbers game. Many restaurant leaders believe that accumulating points equates to customer loyalty, but this oversimplification misses a critical challenge within patrons. They don't easily recognize the actual dollar value of points! Sure, there are little alert boxes that read "100 points = $1" but no one looks at those and they really don't remember. We have to build that knowledge by baking it into the digital experience naturally. Here are three ideas on creating a natural "learning" element to build clear, rapid value perception with your restaurant brand's digital experience: Misunderstanding Value: Customers often perceive points differently than brands intend. While businesses see points as a straightforward incentive, customers may not always find them valuable or motivating. This disconnect can lead to lower engagement and diminished loyalty. Operational Efficiency: Without a seamless and efficient system to manage these programs, the intended benefits can backfire. Poorly executed loyalty initiatives can frustrate customers, leading to negative experiences and potential loss of patronage​​​​. Customer Perception: The way customers view and interact with loyalty programs is crucial. If the program feels like a burden or the rewards seem unattainable, it fails to foster true loyalty. It's essential to design loyalty programs that resonate with customers on a personal level, making them feel valued and appreciated beyond just the transactional aspect. We need to shift our focus from merely accumulating points to creating meaningful and personalized customer experiences. How does your brand handle loyalty? Do you find points effective or challenging to manage? Share your thoughts and experiences in the comments! Let’s discuss how we can bridge the gap between perception and value to enhance our loyalty efforts. #restaurantloyalty #restaurantstrategy #restaurantmarketing #digitalexperience #UX #usability #userexperience #guestexperience #restaurantexperience #experiencedesign #XD #loyalty #loyaltyprogram #loyaltypoints #points

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Said Blaze Pizza, LLC Pizza CEO Beto Guajardo: “This program isn’t just going to change your company; this is something that is going to change the entire industry.” Guajardo shared that insight and more at the recent QSR magazine-Auxis webinar, "Traditional Store Audits are Outdated: A New Approach to Protecting Your Brand and Boosting Franchisee Success.” More than 160 restaurant brand leaders tuned in to hear panelists Guajardo, Point B Senior Principal Julie Smith (fmrly Richman) and Auxis Restaurant Leader Keith Sayewitz discuss brand compliance challenges and a new tech-enabled approach to ensuring a consistent brand experience that drives loyalty and franchisee success. Key takeaways: * 90% of restaurant brand leaders said their frontline associates and store managers don't define brand excellence the same way as their brand – a major contributing factor to inconsistent and even poor store-level experiences. * No restaurant operators surveyed believe their brand compliance efforts drive operational excellence. * Nearly 60% of restaurant leaders said shifting to a tech-enabled brand protection model could provide value to their brand. Read Auxis VP of Marketing Fabiana Corredor's webinar recap blog to learn how to solve these critical challenges: https://lnkd.in/exf-3Fw2 You can also view the full webinar here! https://lnkd.in/ekxneZhb #restaurants #brandcompliance #customerloyalty #franchisee #operationalexcellence Sruthi Ramakrishnan Rosemarie Torres Marshall Tatiana Jiménez Gabrielle Vega Lauren Randles

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Alicia Kelso Nation's Restaurant News showcases the efforts at CAVA Freddy's Frozen Custard & Steakburgers Red Lobster with 3 great leaders. "There has been no shortage of news coming out of the restaurant industry the past couple of years about companies adding new benefits like mental health coverage, tuition reimbursement, caretaker subsidies, equity opportunities, and more. Indeed, new data from BentoBox finds that “paid time off” mentions in industry job listings have increased by 386% in the past year, while “paid vacation” has increased by 175%, and “mental health” has increased by 53%. The pandemic and ensuing labor shortages, as well as changing demands from younger employees, have served as a catalyst for restaurant companies to rethink their people strategies. This was the topic of conversation during a Restaurant Leadership Conference panel and follow up roundtable discussion titled, “Meeting the moment – leading with possibility,” including Kelly Costanza, chief people officer at Cava, Laura Rueckel, chief marketing officer at Freddy’s Frozen Custard, and Sara Bittorf, chief experience officer at Red Lobster. I had the privilege of facilitating the panel, while the roundtable discussion was facilitated by Sarah Lockyer, chief brand officer of The Elliot Group. Here are the biggest takeaways: • Yes, soft skills are critical now. Costanza said Cava is even in the process of operationalizing soft skills alongside the company’s job skills. • The employee experience must be owned by everyone, not just HR or the CPO, and Rueckel and Bittorf are also both very much involved in their respective companies’ employee experience efforts. Communication at all levels, including franchisees, is the most effective way to achieve buy-in on such efforts. • Bittorf said retention can’t be the only employee-focused metric, noting that engagement is more critical. Companies should make sure employees are engaged in whatever role they may have. • All three panelists cautioned against trying to do too much, despite the increasing demands for more. Any company getting started on a people strategy should prioritize based on employee feedback, demographics, and budget. • About that budget – there is a clear return on investment when it comes to people initiatives, the panelists said, and the work Cava, Freddy’s, and Red Lobster has done so far has resonated with their respective employees. This return is measured by employee surveys and other feedback mechanisms, as well as retention. • It’s important to note that the employee proposition isn’t just about benefits or pay...Click-thru to read the rest" https://lnkd.in/eSGnYfHk #QSR #Entrepreneur #Restaurants #Franchise #Franchising #FranchiseChat Chainformation Altir Industries, Inc. Franchise Pipeline Franchise Development Outsource Ned Lyerly Joe Caruso Michael (Mike) Webster PhD Anders Hall Jonathan Martin Michael Scherr BentoBox

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Lessons learned. Wishing the best of luck to individuals and their families embarking on new job journeys due to poor management at Red Lobster. #redlobster #badmanagement #foodcostingsoftware #foodcost #cheflife #corporateBS #ExcelTemplate https://foodcostchef.com

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Mindset: The greatest lessons come from mistakes….and how you respond to them. #martinsinsights #mindset

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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.

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I’ve recently ventured into some new franchise QSRs with Hot Head Burrito. Why? First flavor. Yeah, it’s got to taste good! Hot Head Burritos offers a variety of flavors, from mild to wild, and sweet to spicy. They also offer toasted burritos and bowls. Support is solid. This is so important if you are considering a franchise. Hot Head Burritos offers comprehensive training and support from pre-opening to ongoing assistance. They also offer an Area Developer franchise, which allows experienced restaurant operators to manage the development of new franchisees in a given area. I like the business model. Hot Head Burritos has a simple menu and streamlined operations, which can lead to a strong return on investment. Currently I’ve bought one location and am building another. Hot Head Burritos can be located in malls, airports, strip centers, or as a free-standing building. And I love the community involvement. Hot Head Burritos is committed to making a positive impact locally. #leadership #ceo #business #careers #travel #franchising

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Q2 proves to be tough for the restaurant job market Eating and drinking places lost over 3,000 jobs in June, while Q2 marked the industry's weakest quarterly performance since Q4 2020. #restaurantindustry #smallbusiness #restaurants

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Labor shortages. The strain continues.     Like many other industries, Hospitality continues to experience the significant challenges of being able to seek talent, fill positions and retain team members.   Since July 2021, quit rates in hospitality have consistently exceeded 4.5% - placing immense strain on workers and the industry as a whole.   According to a recent survey from the American Hotel & Lodging Association, labor shortages are still one of the biggest issues hoteliers face in 2024, with two-thirds claiming to not have enough staff and more than four in five claiming they raised wages in the second half of 2023 to help recruit and retain talent.   In response to this issue and to meet the evolving demands of consumers, the industry is turning and investing in new technologies.   As someone who has been part of the hospitality industry for 28 years, I’m seeing first-hand the powerful tools that are needed and being implemented to help support current team members with operational efficiencies and alleviate burden.   Want to have a conversation on how to support your current team members and refocus on providing exceptional and hospitable service? Then let’s connect.   Who knows? You may find that your organization will no longer be part of that 4.5% rate in the long run.   #hospitality #hospitalityIndustry #tourism #hotels #employeeengagement #workforcesolutions #canteen Canteen North America

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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

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The total restaurant category – including full-service and limited-service restaurants – is projected to grow 0.5 percent on top of 0.8 percent in 2023. This minimal growth comes from continued demand from higher income consumers for restaurant occasions.

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Want to know how our HR Manager impacts the dining experience at Belmont? Check out our latest Q&A video featuring our HR Manager Lawrence Wingate as he shares his journey into HR, highlights a rewarding experience, and discusses his role in enhancing the dining experience for our community! Don’t miss the motivational quote at the end!

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Invest in a company that invests in you! Target Food & Beverage leaders came together this week to invest in the future and find solutions that matter. FourSight framework

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In today’s fast-paced world, technology is evolving rapidly, and artificial intelligence (AI) is taking center stage in transforming industries across the board. However, while AI isn’t a magic wand that can solve all problems, it has the power to enhance the guest experience in the restaurant industry greatly. From improving order accuracy and reducing wait times to personalizing recommendations based on customer preferences, AI helps restaurants meet the growing expectations of today's diners. Check out this great article from QSR discussing how AI can complement the passion and hard work of restaurant teams.#AI #restaurants #customerexperience

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Obviously, the big news of the week in the retail world when it comes to leadership changes. We are a big fan of what Chipotle has done with their "Chipotlane" concept and what the brand has done for customers over the years, so it will be interesting to see how the new CEO does! Niccol did some great things during his tenure. As a player working with some of the top companies in the retail space, we know that with great brands, there is never a dull moment and things change! As they say....when one door closes, a new one always opens. Good read on the change that will influence two premier companies. #retaildevelopment

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