Chipotle’s Steve Ells on Their Success

Steve Ells sits down with Denver Westword to talk about Chipotle’s 2-decade run and what it took to get there.

There are thirteen “characteristics” required of Chipotle employees, who now number more than 40,000. One is “infectious enthusiasm.” Another is “happy” — you must be happy. Half-time happy doesn’t cut it.

It’s those attributes — along with fast food focused on slow-food philosophies, resulting in burritos that make loyal fans very, very happy — that have elevated Chipotle Mexican Grill to worldwide dominance and earned its founder,Steve Ells, the title of Most Inspiring CEO in America last year from Esquire.

Read the full story here.

Sweetgreen Offers Pay What You Want at Nomad

Sweetgreen is opening its first New York location in the NoMad hotel. On July 24, guests will pay what they want for food and drinks until 4 p.m., with proceeds benefitting City Harvest.

Too Few Cooks For NYC Kitchens

New York City has long been considered the nation’s epicenter for all things culinary –the city has the most three-star Michelin-starred restaurants in the country — closing in on Paris.

But lately, some cooks have begun to go elsewhere to make names for themselves.

“I began to ask myself the questions: ‘What is going on?” Back Forty’s Peter Hoffman says. “‘Where has everybody gone?’ ”

NPR Reports on the lack of cooks standing in NYC’s hot kitchens.

Chopped Salad in the Starring Role

In today’s New York Times, William Grimes focuses on the popularity of chopped salad as the de facto lunch option in the Northeast.

He likens ordering a chopped salad to buying a car. “You start with a base price that includes a limited number of toppings, usually four or five. After that, each addition costs extra. How much depends on the ingredient. At Chop’t, tomatoes, black beans and chickpeas each cost 59 cents, feta cheese costs 99 cents, smoked bacon costs $1.49, and steak tops the list at $3.49.”

How did the concept become so popular? Some say it’s about having choice of ingredients, others about control.

Read the full story here.

Twinkies Return with Less Strife

You may have already begun spotting them again on store shelves.

The Wall Street Journal reported on Twinkies’ return to the market this week, noting that “the first order of business for the 83-year-old brand’s new owner is to let customers know a classic is back.”

As the WSJ writes, behind the return of the familiar snack is a leaner operation, free of the union contracts and the $1.3 billion in debt that saddled the brand’s previous owners.

Read the full story here.

Fairway Market Opening Chelsea Location Monday 7/24

Officials for Fairway Market have announced the grocery chain’s fifth Manhattan location, on Sixth Ave. near West 26th Street, will open Monday, July 24th.

The 23,000-square-foot store is on two-floors. Fairway will host a ceremony celebrating the opening at 9 a.m. on July 24, followed by a ribbon-cutting.

The store should open to shoppers at 10 a.m.

Strengthening Your Enterprise with the 80-20 Rule

The 80-20 rule says that says that 80 percent of an enterprise’s business comes from 20 percent of its guests or clients.  Recently, loyalty program startup company FiveStars studied thousands of small businesses and found the 80-20 rule to be quite accurate.  Across the board, 20 percent of an enterprise’s guests or clients drive over 72 percent of its business, with many businesses actually receiving more than 80 percent of sales from those “vital few” guests.

So how should this inform your business strategy?  These three steps will help you capitalize on the 80-20 rule.

1) Value the Vital Few.  Keep track of who your regular guests are through a loyalty program or guest management system and deliver excellent service, extra rewards, or special perks just for them.

2) Make More of Your Guests Part of the Vital Few.  Turn your occasional guests into regulars.  Studies show loyalty rewards can significantly increase visit frequency, as guests are likely to visit an enterprise more frequently as they get closer to a reward.  “In some verticals like restaurants,” said FiveStars CEO and Co-Founder Victor Ho, “loyalty programs can drive customers to increase their visits by 25 percent per month.”

3) Turn New Guests Into the Vital Few.  A great first impression can turn a new guest into a regular one.  Make sure you know who your new guests are– either through a loyalty program or guest management system– and go the extra mile to welcome them.

Lastly, be sure to spend 80 percent of your time on the 20 percent driving your business.  Focus on maintaining and acquiring new regulars and your enterprise will continue to grow.

For the full story on the 80-20 rule from Inc., click here.

TaraPaige Group Is Now On Google Plus

TaraPaige Group is pleased to announce that we are now on Google Plus. On our business page, you will find more great hospitality buzz and insights, so add us to your one of your Google Plus circles to keep the news and information coming.   And make sure to hit the +1 on PaigePapers to share your favorite content with your friends and followers.

Click here to find our page.  We look forward to seeing you on Google Plus!

U.S. Franchises Enjoying New Growth Abroad

CNN Small Business reports that U.S. franchises are enjoying newfound interest and success abroad, as the hard-hit U.S. economy has made domestic expansion harder.  U.S. franchises are growing decidedly faster abroad than they are in the United States, where growth was flat at best between 2010 and 2012.

At the franchise expo in New York City this year, one fifth of attendees were from foreign countries, including Kuwait, Peru, Bangladesh, China, and the United Arab Emirates.

The increased interest and opportunity for growth has allowed U.S. franchises to demand more favorable terms from franchisees, as well, such as requiring them to open multiple units.

For the full story, click here.

Chefs Expanding Restaurant Empires at Break-Neck Pace

The Washington City Paper profiled several D.C.-area chefs who are rapidly expanding the number of restaurants to their names, often opening new enterprises every two years or less.  Those profiled include Mike Isabella and Spike Mendelsohn.

The chefs interviewed say the pressures to build an “empire” are coming from multiple sources, from the new definition of a successful chef perpetuated by the Food Network (which now includes blogs, book deals, shows, and merchandise), to the hype generated from new concepts, to the shortage of cooks and the need to create a place for talented staff to move up and not on.

For more on this trend, read the full article here.