Foodservice Solutions® Grocerant Guru
Steven Johnson has picked up success clues since 1991 and continues sharing
them with the industry. Restaurateurs
work hard to build the top sales and bottom line profits while maintaining
market share. Eric Dzwonczk,
AlixPartners’ managing director believes that innovation will be the main
driver for success for restaurants moving forward with a focus on daypart
expansion.
Dzwonczk stated: "Anything you can
do to get customers into your store 24 hours a day is potentially a good
thing,". ..Specifically, each daypart is becoming critical, he said. More quick-service restaurants
(QSRs) and casual dining
players are moving away from their traditional lunch and dinner focus and going
after breakfast. At the same time, predominately breakfast businesses are going
after lunch and dinner, or moving into late night. …
"McCafe
and other specialty drinks get customers in during the day when they otherwise
wouldn't be there. That has become very attractive to the mid-afternoon
sect," he explained. "Putting things in there like Wi-Fi and
television -- all these are done to get consumers into the store at times when
they typically wouldn't be there."
Marketing must include reaching out to consumers with legacy programs
via new avenues of mobile communication.
Competition for share of stomach
continues to increase particularly in the ready-2-eat and heat-N-eat fresh
prepared food niche. Companies the ilk
of Walgreens, Wawa, Sheetz, Whole Foods and Central Market have increased their
focus on ready-2-eat fresh prepared foods and are winning the hearts and minds
of the consumer. I agree with Dzwonczk innovation via daypart is critical for
restaurant success moving forward as regular readers of this blog know.
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