Thursday, July 25, 2019

Innovation & Disruption are the Undercurrent Threatening U.S. Chain Restaurants

If success does leave clues, then lack of success, could be defined as year over year customer count declines and year over year sales that rise only due to price increases.  Chain restaurants in the U.S. clearly have felt the undercurrent of customer migration to new non-traditional fresh food grocerant niche outlets and now new innovations are driving incremental customer migration.  
Grocerant Guru® Steven Johnson, based in Tacoma, WA with Foodservice Solutions® stated “there is no doubt that Reis & Irvy’s the world's first fully-automated robotic frozen dessert vending kiosk designed to disrupt brick-and-mortar competitors.
These new kiosks are unattended robots that eliminate the need for costly rent and labor according to Johnson.  With the halo of ‘better-for-you’ they also significantly reduce food safety concerns and are capable of operating 24-hours a day. 
Talk about fresh food fast, Reis & Irvy’s signature robots can dispense servings of frozen yogurt, ice cream, gelato and sorbet topped with a selection of six delicious toppings in under 60 seconds. The machines are equipped with self-checkout touch screen ordering and payment options, as well as delicious frozen dessert provided exclusively by Dannon (global trusted brand) edifying the fact that in 2019 foodservice partnerships drive top line growth, and NEW ELETRICITY according to Johnson.  
Note: Reis & Irvy’s unattended soft serve kiosks were approved by the California Department of Public Health (CDPH) for a variance that allows them to operate in the state of California.
Reis & Irvy’s team has been working with CDPH to obtain this variance for almost a year. Approval to operate in California comes with specific and important requirements. The most significant is the use of the Hydra Rinse Mobile System for cleaning and sanitizing. This cleaning system replaces the 24-hour cleaning schedule requirement in California, with a schedule that allows operators to service their kiosks once every 72 hours. In addition, operators will find the length of time it takes to fully service their units is cut in half.
 How are you driving top line sales, reducing labor cost, and extending your brand?  Does your brand look more like yesterday than tomorrow? Are, your year over year sales up?  Are, your year over year customer counts up?
So, what are you doing too drive new electricity?  According to Johnson, “Brand relevance is in part driven with innovation in new menu related products in combination with new avenues of distribution all of which are the platform for the new electricity.”
Johnson stated “that in my minds-eye the new electricity must be very efficient for the supply and includes such things as fresh foods, plant based  foods,  sampling, toy’s, beer, developing brands, unique urban clothing, grocerant positioning, Fresh food messaging, autonomous delivery, cashier-less retail, plates, glasses, cash-less payments, digital hand-held marketing.
All food and beverage retailers to survive the next generation of retail must embrace the artificial intelligence revolution while simultaneously embracing fresh food and beverages that are portable, fresh, with differentiation that is familiar not different. Contact: for more information.
Battle for Share of Stomach

No comments:

Post a Comment