Thursday, May 11, 2017

Restaurants Meals in a Bag, Box, Brought to You

When Foodservice Solutions® Grocerant Guru® Steven Johnson asks What’s for Dinner consumers simply suffer from option overload or conundrum that has become choice.  The fact is at 11:00 AM 82.6% of respondents don’t know What’s for dinner and at 4:00 PM 68.7% still don’t know What’s for dinner.

The simple fact is as the NPD group reports 79% of all restaurant traffic comes from the Quick Service Sector (QSR). Interestingly most QSR’s report sales from the drive thru at between 63% and 68% of sales which means consumers have grown accustom to restaurant meals in a bad or boxed for take-out according to Johnson.

Foodservice operators today are not all old school free standing locations they vary from virtual restaurants, app-based delivery or food trucks and branded kiosk inside non-traditional food retailers. Restaurateurs continue to practice brand protectionism the results are continued year over year capitulation of same store customer counts.  Are you in that group?

All the while the growth of third-party delivery companies, consumers’ increasing comfort with mobile ordering and the recent explosion of meal-delivery kits the ilk of Hello Fresh, has created a ‘perfect platform for the continued growth of branded grocerant niche Ready-2-Eat and Heat-N-Eat fresh prepared food.

Denny Marie Post, CEO of Red Robin Gourmet Burgers and Brews is quoted saying “I’m fascinated by some of the virtual kitchens that don’t have a brand, that are only supported by a kitchen”.  Denny like other tier One leaders you should be calling the Grocerant Guru® today (1-253-759-7869)

Think about this, the restaurant business model is evolving very fast and some retailers have read the tea leaves better than others.  In Chicago for example, Green Summit Group’s has nine headless restaurants (kitchen-less locations) that operate out of a shared 2,000-square-foot kitchen that was once home to a dine-in burger establishment. These kitchens can also act as commissaries for food-truck or catering offshoots. In LA there is Everytable however they focus more on portability, price, a platform of and for complexity free family meals.

Are you trapped doing what you have always done and doing it the same way?  Interested in learning how can edify your retail food brand while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: or visit: for more information. 

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