I posted a slideshare recently regarding how we view segments and service styles in the restaurant industry today. We've clung to compartmentalization and categories when describing restaurants. However, that time has nearly come to an end.
Friday, March 13, 2015
This is a re-post from a previous blog of mine:
Convenience is driving the growth of many segments in the food industry. The new “culture of convenience” is driving consumers’ behavior since time should now be considered a luxury in the very demanding beyond-9-to-5 world.
Thursday, March 12, 2015
With fast-advancing technology in the restaurant industry, is it time to start talking 'Digital Casual?'
I recently posted a blog on LinkedIn regarding how restaurants might change with fast-advancing technology and the preponderance of smartphone adoption among mobile devices.
Wednesday, March 4, 2015
I was pleased the other day to read that Dan Kim was stepping down as chief concept officer of Red Mango to work with other companies on innovation. No stranger to innovation, Kim founded the Red Mango probiotic frozen yogurt chain back in 2007 and became chief concept officer in 2011, two years after the chain was bought out by John Antioco, a former Taco Bell chairman, and CIC Partners, LP,
There are a few ways to kick-start innovation at a restaurant chain. In the hyper-competitive restaurant landscape, it’s becoming an integral process of running a successful restaurant business. Restaurant executives at the highest levels are learning the hard way that their business models need to be revisited constantly and they can’t lose themselves in their own paradigm.