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Street Smarts for the Entrepreneur

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May 2011

Cover Stories

How to
You can’t learn everything in culinary school. Or business school. Some lessons you’ve just got to learn on the job. With that in mind we set out to gather a little collected wisdom from the industry on how to do some of the more obscure tasks an operator might face. Challenges abound out there. Hopefully this will help get you through a few of them....
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Features

What to do about commodity prices?
With many commodity prices hitting new highs and food costs overall expected to rise by 3 percent to 5 percent this year, many operators recently raised the white flag in their battle to hold the line on menu price increases. Led by McDonald’s, which in late January announced it would take a 2 percent to 2.5 percent increase this year, other players soon followed, including Texas Roadhouse, Tim Horton’s, Buffalo Wild Wings, Applebee’s, Morton’s, Cracker Barrel, Panera Bread, Cheesecake Factory and Red Robin Gourmet Burgers....
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20-Minute University

Medical insurance
As medical costs continue to rise, it should come as no surprise that health insurance is one of the benefits most valued by employees. Medical insurance protects them from big bills and unexpected charges, and is an important component of their total compensation package. It also benefits you as the employer, because when your people are covered, they will be more likely to take advantage of wellness programs and screenings. And as we all know, a healthy employee is a more productive employee!...
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Front

Cracking the QR code
Qr codes have been around for quite awhile, but they are starting to catch fire. “It’s growing like gangbusters. It’s definitely a big deal,” says Brian Clark, marketing director with Fishbowl, a provider of on-demand marketing software and services for the restaurant industry. He has seen a spike in requests from customers concerning how to integrate QR codes into marketing efforts. “One of the benefits of a restaurant is that there are so many printed materials such as cups, napkins and menus. It turns anything into a value-add,” says Clark....
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Snapshot: food court revamp
Food courts are moving out of the mall and getting dramatic makeovers as celebrity chefs and noted restaurateurs step in to provide a variety of gourmet treats. No longer considered a “last resort” option, these complexes have become dining destinations, and host everything from white tablecloth restaurants to grab-and-go stands that incorporate ethnic and regional specialties. Santa Monica Place 395 Santa Monica Place Santa Monica, CA...
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Entrepreneur of the month: Andy Unanue
Establishments: Pudgie’s Famous Chicken; Wall Street Deli; Arthur Treacher’s Fish and Chips; Ritter’s Frozen Custard; 100 units total, generating approximately $40 million in sales. http://www.trufoods.com Headquarters: New York City...
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Food Service Buyer

Maximize your meat dollars
Just in case you’ve been stuck in the walk-in and out of earshot for the last couple of months here’s the bad news: Commodity prices are on the rise. And animal proteins—always one of a restaurant’s more expensive buys—are getting hit hard. While consumer preference for red meat decreased somewhat during the economic slump, demand is rebounding significantly as recovery progresses. Now the good news: There are ways you can purchase and plate beef, pork and lamb to ease the pain—without shortchanging your customers or your profits....
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Uniformly fashionable
Even if your establishment can’t compete with the fashion houses of Rome or Milan, a bit of style in your uniforms and shoes can go a long way in creating a brand identity and making a favorable impression on your customers. ...
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Kids drinks
By TH Strenk June 1, 2011 Menuing drinks for kids is a minefield. Serve tasty treats to appeal to tykes and you risk getting slammed for unhealthful beverage choices. Offer wholesome drinks and kids turn up their noses. But wooing the kids is one way to win over the parents—and get the whole family to dine....
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