The restaurant industry is in an extraordinary state of flux. We're seeing this play out in real-time with every earnings report.
While we're on pace to pass $1 trillion in industry sales for the first time ever, everything is shifting: costs, competition, consumer preferences...
The brands that win in this environment will be those that can do exactly what Robert Andersen calls out - access their data, turn it into insights - about their menu, their marketing, their operations - and make well-time decisions that generate incremental sales.
The latest example we're seeing at Bikky is with our new menu item tools, which give value-conscious brands a way to analyze how new, value-oriented combos impact guest traffic, frequency, and cannibalization.
Outside of pricing, menu innovation seems to be the biggest lever folks are pulling to defend traffic and margins, with brands like Robeks, Beyond Juicery + Eatery, and Evergreens seeing success here.
Robert Andersen hits the nail on the head. He runs the fastest growing Mediterranean concept in the country, but his team still struggles with siloed data.
In today’s restaurant industry making the most of customer data is top of mind for every team, but is easier said than done.
Check out the full recording of Abhinav Kapur's discussion from Restaurant Franchising & Innovation Summit with Jill Marchick, Doug Willmarth, Yaron Goldman and Robert Andersen to learn how each of their teams are making data their superpower → https://lnkd.in/eEdaa3sq
Maine-based marketing & communications professional and freelance writer
7 个月Steve Boulanger I heard you gave a great speech for Greg’s award even though he couldn’t make it to the reception!