Rick Cadotte

This is interesting... how many of you are here? 'For restaurant brands to unlock CLV, they need a fully-integrated tech stack wherein all systems talk to one another so that they can collect, analyze and act on data from all customers — not just loyalty members.' Anecdotally I'd say very few. While you can hold onto what you know (a broken, silo'd approach- aka 'what's your stack?'), you can also embrace a future where restaurants FINALLY can market to 100% of guests and behave like every other retail/e-commerce business... a unified platform. Say hello to true, transparent CLTV + top line revenue growth. Say good bye to vendor finger pointing, disconnected APIs, painful vendor management, thin margins... Good read, Noah Glass... (I realize I'm slow to respond). Stay focused on the enterprise. Milagro Corporation will help the small restaurant brands crush it. https://lnkd.in/eBRgVb4k

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Include the cost of delivery in your item price versus separating it out….so says the data presented by Andrew Custage of Medallia who questioned customers on their preferences - here at Food On Demand 2024. What does your restaurant do on pricing delivery? The Digital Restaurant #fooddelivery #pricing

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What's Shake Shack's (not so) secret strategy for growing amidst the rising costs of doing business? It's built around 4 key elements... Positioning: ↪ Maintaining a premium brand positioning focused on high-quality ingredients, hospitality, and experience. ↪ Avoid undercutting their brand with dollar menu promos and instead offer "added value" through promos and LTOs Marketing: ↪ Amplify the brand story with new packaging, store designs, and timely offers to educate customers on what sets them apart Technology: ↪ Kiosks are their largest and most profitable channel ↪ Smart upselling capabilities on app/web orders boost check sizes Labor: ↪ Testing a new model that lets stores optimize for format, menu, and channel mix based on their customers, giving them more autonomy and ownership over outcomes The results? 💰13 straight quarters of same-store sales growth For fast-casual brands, there's a lot to unpack here, but there are some great insights other brands can apply to their strategy going forward. #restaurants #restauranttech

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Recently, there has been a noticeable trend in the restaurant industry towards cashless operations over the last 2-3 years. Initially, the shift seemed to focus on reducing theft and managing cash flow. However, upon further exploration, it becomes evident that consumers are driving this change, seeking diverse payment methods. It's crucial to reassess your payment systems. Understanding and accommodating consumer preferences at the point of sale is paramount. This insightful article sheds light on the evolving consumer demands in payment options. Embracing this shift towards cashless transactions can align your operations with current consumer expectations in the hospitality sector. Have you considered adapting your payment methods to meet these changing preferences? #HospitalityTrends #PaymentInnovations

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Tequila!   Many large players such as White Claw, and The Boston Beer Company (maker of Truly) are expanding their offerings and releasing tequila-flavored ready-to-drink (RTD) cocktails as consumers are increasingly turning to tequila offerings in the beverage alcohol sector.   I had the opportunity to share my insights and thoughts on this surging trend with The Food Institute. In the article, I emphasized how innovations in ready-to-drink (RTD) formats, including tequila-based seltzers and margaritas, are meeting consumer demand for novel flavors. Additionally, I pointed out that tequila production has remained stable despite global supply chain disruptions and highlighted the increasing consumer preference for high-quality artisanal spirits.   Read the full article here: https://lnkd.in/gB9f-3Ci   #Tequila #BeverageIndustry #MarketTrends #ConsumerInsights #RTDCocktails

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Starbucks' latest beverage lineup has sparked a buzz by tapping into the burgeoning sweet and spicy trend. It's a big area of interest for younger audiences. While spicy drinks have long been a staple on cocktail menus, the adoption of the trend into nonalcoholic beverages and coffees marks an exciting evolution. The "swicy" trend speaks to a broader cultural shift towards embracing bold and adventurous flavor profiles. With these new offerings, restaurants can cater to the evolving palates of consumers offering memorable experiences. As the "Swicy" trend continues to gain traction, it presents a golden opportunity for restaurants to innovate and differentiate their offerings. #SweetAndSpicy #SwicyDrinks #MenuInnovation #RestaurantTrends

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RIP ⚰ - Comp Sales as a Restaurant Success Metric? Comp sales (comparing top line revenues or sales vs. prior year, quarter, or period) used to be the gold standard for assessing a restaurant’s success. In 2024, when you have to comp sales against 2018 or 2019, maybe it’s time to rethink that measure. We’re in waves of recovery post-COVID, navigating the tides of shifting consumer behavior and rapidly evolving preferences: Generational Shifts 🌐 – Gen Z and Millennials are reshaping the industry. They’re not just after a meal; they want an experience that aligns with their values. They seem to prefer less interaction (Fast Casual?) and yet a customized experience. Traditional metrics don’t capture this tectonic shift. Delivery vs. Dine-In 🚗 – The rise of delivery wasn’t a COVID fad; it’s here to stay. Meanwhile, dine-in experiences must be memorable and unique to bring guests out of their homes. Comp sales alone can’t quantify the value of loyalty generated by high-quality in-house experiences. Service Level and Inflation 💸 – Today’s guests are more understanding of service limitations but are less tolerant of inflated prices that don’t align with value. A laser focus on efficient service and transparent pricing drives repeat visits—not comp sales. The restaurant industry needs to move beyond “comp” to metrics that reflect today’s reality, like customer lifetime value, brand engagement, and loyalty program effectiveness. At Full Course, we believe that real growth is about adapting to these shifts and creating value that resonates with today’s consumer. Talking to dozens of founders this year, we know better than to 86 a potential partner for us because of negative comps. It’s time for the industry to let go of outdated measures and redefine success on terms that honor both profitability and customer experience. What’s your take on the future of restaurant metrics? What KPIs do you look for? #RestaurantIndustry #restaurants #restaurantmanagement #PostCovidRecovery #growth #investment 📷 credit by charlesdeluvio on Unsplash

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Some key takeaways from the Food on Demand conference last week: 1. Evolution of Food Ordering: Andrew Garfrerick from Papa Johns highlighted the industry transition from a 1:1 demand-to-fulfillment model to a many:many approach, resulting in the adoption of multi-channel ordering and diverse handoff methods. This shift from the once-predictable process of on-premises order origination to the variability of multi-channel ordering underscores the importance of managing capacity from within the kitchen. 2. Importance of Mission Control: Travis Kalanick emphasized the critical role of mission control in modern food service, stressing the necessity of consistently delivering hot food hot and cold food cold. 3. Kitchen-Centric Approach: Amir Hudda underscored the significance of prioritizing kitchen efficiency for all channels. The Kitchen Display System (KDS) serves as the central hub of a restaurant's operations, with real-time capacity management being essential for optimizing fulfillment across various ordering channels. 4. Technology Strategies: Wade Allen highlighted the demand for a frictionless guest experience. Real-time kitchen capacity management in now table stakes, with ground-up solutions like Qu POS and Empower Delivery, alongside plug and play integrations like Curbit, offering the necessary tools to navigate the evolving landscape effectively.

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Today, I made our first step toward getting Currently carried by 23 locations of Whole Foods Market in Florida. The process is a bit convoluted (as I'm learning many things are in wine...), but here's generally what's going to happen: -We're already an approved vendor and need to update our new Currently Wine Co. Sauvignon Blanc into the Amazon vendor portal, which I did today -This process is now vendor-led, instead of distributor led, which ensures the accuracy of the information (since I won't mess it up but distributors might) -Next steps will be to schedule meetings in October with each store manager, who my Florida distributor has relationships with and update them on our new packaging, design and brand. -Because our story has continuity around environmental cause and goes farther now with being 2x lower carbon footprint and Certified Sustainable grapes, I'm hoping that will be a differentiator -There are in-store display opportunities, and I'm going to work on having our wine setup next to the oysters and seafood. Any WFM general manager selling suggestions are welcome-- I'm new to this! #wine #founderjourney #wholefoodsmarket

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Understanding future demand is so important in restaurants. It's how you know how many team members you need 👨‍🍳, how much inventory to order 🍏, and what to expect from your week or month to come. 🔮 But forecasting is no simple feat. At the recent Hospitality Innovation Day hosted by Jane O'Riordan and Oxford Brookes Business School, Tenzo's resident data nerd Mark Withington hosted an innovation session around the impact of forecasting in restaurants. It made us reflect on the fact that there are many forecasting methods out there and not all of them suit everyone, but there is a method that's right for you. We've now written up what we've learnt about forecasting over the years: the usefulness, the challenges and the results. Check out our thoughts here ⬇ Tenzo - Restaurant PerformanceOps Elizabeth Norton #PerformanceOps #DemandForecasting

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With the rise of sober restaurant consumers who are looking for great NA options, it's a great time to be looking at what this portion of your beverage program looks like. I'm seeing beer dropping to 1% of total sales (down from 3 to 5%) and wine sales are down as well (though less of a severe drop). Cocktails (especially agave ones) are the most robust on the alcohol side. We are seeing more and more demand for innovative, delicious mocktails (with better and better options there), we are also seeing some demand for CBD drinks, and I'm seeing depending on concept, additional demand for NA beer options (Athletic Brewing Co. is crushing here). The great thing about these options is that guests can order as many as they like and not feel worried about consumption issues. We are seeing guests start with a normal cocktail and then go into NA options. What are you looking at for your programs?

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KFC’s largest domestic franchisee’s restructuring leads to HQ layoffs. KBP Foods’ footprint has grown to more than 1,000 restaurants, including KFC, Taco Bell, Arby's, and most recently, SONIC Drive-In http://ow.ly/Yg0Z105PcLR

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Text on Screen: 3 Growth Hacks Your Restaurant is Missing 1️⃣ Upsell everytime 2️⃣ Build an affiliate network 3️⃣ Email more Read more in caption.

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I'm curious to see what other restaurant operators are seeing with their alcohol sales. There has been a lot of discussion about a rise in non alcoholic beverage sales and a focus on more people drinking less. At the same time Tequila continues to boom with beer and wine both seeing large drop offs in sales (nationally). There is a huge opportunity to offer a great NA program and there are a lot of great options there from Athletic Brewing Co. to Seedlip Drinks etc. I'm seeing more and more restaurants doing some sort of house made soda with interesting seasonal flavors and fresh herbs etc. In many cases these drinks aren't significantly less expensive than their alcoholic versions. What are you doing at your restaurant? Do you place huge importance on getting a liquor license at your new locations?

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People ask me all the time how they can learn the foodservice business. My answer is: #1 Dive in and start doing #2 Find a mentor with experience (5% of the cost of strategy consultants) #3 Listen to the Titans of Foodservice podcast. Where you can hear directly from both industry vets who know the business, and folks like First Bite trying to change it. Thank you so much Nick Portillo for having me on to talk about how our data and workflow tools are helping sales teams execute in foodservice! Episode link in the comments.

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In today’s restaurant industry, platforms like Yelp, TikTok, and Instagram enable customers to share their experiences instantly, amplifying both praise and criticism on a large scale. This presents a powerful—but risky—tool for brand growth. Take the recent social media riot Red Lobster faced. Earlier this year, the brand removed popular items like popcorn shrimp and hush puppies from its menu, sparking an outcry from loyal fans across platforms. The backlash was so strong that Red Lobster, under Damola Adamolekun's leadership, decided to reintroduce these items, turning customer dissatisfaction into an opportunity to show responsiveness and regain loyalty. Here’s the opportunity: when brands respond thoughtfully to negative feedback, it can spark innovation. Menu changes, recipe tweaks, or even entirely new offerings often emerge from customer criticism, leading to higher satisfaction and loyalty. And with 53% of millennial TikTok users visiting restaurants they discover on the platform, social media sentiment is directly linked to foot traffic. Engaging and managing feedback effectively doesn’t just protect a brand's reputation—it drives revenue. As we continue to navigate this digital landscape, how do you manage online feedback? What strategies have worked—or backfired? #RestaurantIndustry #BrandGrowth #Redlobster Raghav Poddar Maanav P. Henry Engel Sam T Glenn W Gerlach III

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Exciting news from Craveworthy Brands As many of you know, I love to hint at our next big moves. Some might question this approach, but I believe it’s crucial to show my commitment to pushing our team and our dreams to new heights. Our latest acquisition is a game-changer, bringing Taim and Hot Chicken Takeover into our family! This strategic move will supercharge growth for our beloved Soom Soom and The Budlong Southern Chicken providing them an extraordinary platform to thrive. Additionally, it accelerates the expansion for Sigri Indian BBQ, offering immediate opportunities for two to three new locations. We’re also setting the stage to launch Costeño Rojo, testing a few locations to refine our concept further. But it’s not just about growth—it’s about people. We’re thrilled to collaborate with the fantastic teams at Taim and Hot Chicken Takeover. Their passion and innovation are exactly what we need to reach new heights. I’m excited to see what we can achieve together with this incredible talent. Stay tuned. We’re just getting started! #CraveworthyBrands #BusinessGrowth #Acquisition #FoodIndustry #Leadership #Innovation #RestaurantBusiness #Teamwork #Entrepreneurship #BrandExpansion

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The restaurant industry has a pricing problem: We're too slow to take price and don't drop it fast enough. Why??? >>> 💡 What these CPI charts reveal is that we're constantly chasing price to match the overall cost of inflation, and we're always late to the party. Here's why. 𝟭. 𝗨𝗻𝗱𝗲𝗿𝘀𝘁𝗮𝗻𝗱𝗶𝗻𝗴 𝗖𝗼𝘀𝘁𝘀. Most restaurants don't understand their actual cost of goods sold, let alone do inventory - which helps them set a protective floor for their pricing. This is also true of labor involved in the preparation and delivery of the meal, which contributes to prime costs. 𝟮. 𝗣𝗿𝗶𝗰𝗶𝗻𝗴 𝗚𝘂𝗶𝗱𝗮𝗻𝗰𝗲. It's extremely rare, if ever provided, in franchise systems. Understand that most restaurants are actually a single-unit (70% of the industry) and overwhelmingly, are independently owned (2 to every 1 chain unit). Many owner/operators just look around to local market pricing from competitors to set price. 𝟯. 𝗪𝗲'𝗿𝗲 𝗡𝗢𝗧 𝗚𝗿𝗼𝗰𝗲𝗿𝘆. CPG companies routinely practice just-in-time pricing methods; they know the fully loaded cost of every product on the shelf and can make real-time pricing decisions that retailers absorb in turn. It's easier, and faster, for grocery products to reflect the real-time cost of inflation, as compared to technology-deficient restaurants. (Also why Food at Home adjusts to CPI faster than Food Away from Home.) 𝟰. 𝗪𝗲 𝗟𝗼𝘃𝗲 𝗦𝘁𝗮𝘁𝗶𝗰 𝗠𝗲𝗻𝘂𝘀. Seriously, we're still printing menus on paper, laminating them, printing expensive menu boards and such. This doesn't allow for any fluidity in real-time pricing. 𝟱. 𝗧𝗲𝗰𝗵𝗻𝗼𝗹𝗼𝗴𝘆 𝗚𝗮𝗽.  The restaurant industry is missing a number of technology tools for supply chain, inventory, and pricing which would 𝘪𝘯𝘤𝘭𝘶𝘥𝘦 dynamic pricing models that account for frequent cost fluctuations. The end result is consumers don't get pricing that reflects current inflation conditions, even loyal customers get frustrated, and restaurants do not price well enough to protect profit margins. Nobody wins. If you know an brand or operator who needs help, send them our way. We have a number of resources, courses, and tools to help brands support their franchisees with their P&L, ULE, and pricing, without creating liability for the franchisor. Let's talk. ☎ Just give us a call! #restaurants #restaurantmanagement #restaurantindustry #franchising #franchise #food #pricing #inflation

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