Model store serves as test site and training center
NPD Group reveals foodservice delivery sees extensive growth; drive-thru traffic plummets
Real growth continues to be hard to come by for the foodservice industry. In fact, overall customer traffic was flat through the first quarter of 2016, according to The NPD Group, a market research firm covering the foodservice industry. Revenues and customer traffic may be inching along, but one area growing at breakneck speed is labor costs.Read more...
The National Restaurant Association’s annual trade show has come and gone to much fanfare. From what I saw and read, the participation was phenomenal. We were able to bring our full consulting team from all of our offices and even made time to break some bread together. This year, I also participated in a panel discussion that explored unit economics and was moderated by Steve Romaniello, managing director of Roark Capital.Read more...
Restaurant sales in June were slower than in May. A new report looks for foodservice to grow 3.33 percent in the next 5 years. A C-store chain says it will open at least 600 locations in the next few years. Taco Bell expands their Cantina concept. These stories and a whole lot more This Week In Foodservice.Read more...
Despite a tough year in terms of both real estate and franchisee financing, Moe's ended 2010 with revenues up 8 percent, 30 new units opened and comp-store sales ahead by 5.4 percent. Significantly bigger gains in both sales and units are expected this year, says president Paul Damico, thanks to a combination of menu innovation, ongoing promotions and a major new positioning campaign.
Moe's added one of its most successful limited time offers ever — rice bowls — to its permanent menu last year and brought back its popular buffalo chicken quesadilla/taco/salad LTO, both of which helped drive comp-store sales, which Damico estimates will jump again by 6 percent this year.
But the big news is its positioning campaign, which touts Moe's mission to serve the highest quality, natural ingredients. Redesigned menu boards feature a new food mission wheel that "steers" guests to healthy choices. Those include more than 20 gluten-free ingredients; vegetarian choices, including cheese and sour cream that are free of gelatin and animal rennet, as well as grilled items prepared on separate equipment from meats; and low-calorie options, including meals that weigh in at less than 450 calories.
The wheel also appears on Moe's website and social media sites and as wall art in the restaurants. Highlights from it are reiterated at different touch points throughout the dining experience — even on the napkins. "Healthy has long been a Moe's cornerstone, but we never were prepared to talk about it globally because not all of our ingredients were at the standard we now have 100 percent of the time in 100 percent of the restaurants," Damico says. "They are now, so we're shouting it from the rooftops."