Monday, February 24, 2020

Is Eating-Out while Eating-IN the New Restaurant Business Model

Success does leave clues and one clue the was first identified, quantified, and qualified by Steven Johnson, Grocerant Guru® at Tacoma, WA based Foodservice Solutions® is Eating-Out while Eating-In.  Regular readers of this blog know that one key element discovered in Foodservice Solutions® study “The 65 Inch HDTV Syndrome” was Eating-Out while Eating-In.
Now the former chief financial officer of Smashburger Bradford Reynolds has been named chief operating officer of the recently launched C3 (Creating Culinary Communities), a subsidiary of SBE Entertainment Group that plans to build a nationwide network of ghost kitchens and limited-service delivery brands.
So, get this, C3 is a partnership between hotel and restaurant operator SBE, shopping mall-owner Simon and hotel partner Accor. The partners plan to leverage Simon’s real estate footprint and SBE and Accor’s hotels to open 200 ghost kitchens by the end of 2021, along with a portfolio of restaurant brands available for delivery. That is a template for growth with location, demographic specialist combined with restaurant success experience.
C3 is the company that is planning to opened a food hall called Citizens planned for the Manhattan West development in the Hudson Yards area of New York. While it may work in NYC a food hall is no more than a food court in a non-traditional location. Johnson, does not believe that food halls are scalable.
Reynolds in a statement said C3 has “the chance to modernize the culinary experience, providing innovative solutions to address the new ways consumers want their food. In rethinking every step of the dining process, from the longevity of delivered food to efficient and sustainable packaging and distribution, C3 is bringing to market an incredible offering that the hospitality industry has never seen before.”
Johnson, does believe that C3 and Reynolds do have a chance to drive growth within the grocerant niche with multi-branded fresh food via a virtual kitchen.  Success does leave clues and the team at Foodservice Solutions® believes C3 had the ability to drive change within the restaurant “price, value, service equilibrium”.
Are you ready for some fresh ideations? Do your retail food marketing ideations look more like yesterday than tomorrow? Interested in learning how can edify your retail business model while creating a platform for consumer convenient meal participationdifferentiation and individualization?  Email us at: or visit: for more information.

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