Meet-Up: How Tech is Transforming Restaurants

Network with industry members over wine and snacks while learning more about the influence of technology in restaurants on Thursday, Jan. 30th from 7-10pm at Grind Broadway (1412 Broadway, 22nd Floor). Find out more about the dozens of tech startups that are passionate about optimizing customer experience and restaurant operations. Local food artisans will have the opportunity to exhibit their products; email nina(at)foodtechconnect(dot)com if interested.

Confirmed presenters include:

Mark Egerman or Andrew Cove – co-founders, Cover – An OATV and Lerer Ventures backed payment processing app that lets customers seamlessly pay for their meals and saves restaurants money on credit card fees. @coverpay / [masked]

Alice Cheng – founder & CEO, Culinary Agents – A RRE Ventures and Correlation Ventures backed professional network that offers job matching and networking for culinary professionals in the food, beverage and hospitality industry. @CulinaryAgents [masked]

Darren Wan – CEO & co-founder, Easy Pairings – An online marketplace for the hospitality industry that allows restaurants to lower recruitment costs and find great staff quickly and easily. @easypairings / [masked]

Eric Poley – VP of Sales, Objective Logistics – A Google Ventures and Atlas Venture backed retail/restaurant-focused software company that provides an artificially-intelligent, web-accessible labor performance management platform (MUSE). @OBJL / [masked] 

Matt Oley – VP of Sales, Swipely – An Index Ventures and Shasta Ventures backed service that processes credit card payments for local merchants, then uses payment data to help businesses market and develop customer loyalty programs. @Swipely [masked]

Swipely’s: Consumer Intelligence for Restaurant Operators

Swipely’s new release, “Winter ’14“, now includes menu and server performer intelligence to help restaurants “make smarter decisions about their key drivers— food, staff, and marketing,” according to CEO Angus Davis. The Swipely system is compatible with several major POS systems, and it stores data each time customers pay using credit or debit cards, which is roughly 75% of the time. Additionally, Swipely reduces the cost of accessing credit and debit card payments for restaurant operators. Operators can apply the information the insights about their servers to aid in training and decision making. Similarly, by evaluating which dishes are best-sellers, operators can more easily make sound marketing decisions.

Culintro Networking at Sons of Essex

Culintro recently posted their first networking event for January. The event will be at Sons of Essex on Monday 1/27 from 9-11pm and will feature a special food and beverage menu. All industry members are welcome, and registration is free. We hope to see you there!

Poultry and Pork Prices Expected to Fall in 2014

Poultry and pork prices are expected to fall 5-9% and 4-13% next year, respectively. The decrease in chicken breast meat prices could result in cheaper menus at fast casual and fast food retailers including McDonald’s, who recently abolished the Dollar Menu. The price of pork reached a record high this year, so the dramatic price cut will come as a relief. Bloomberg News attributes the price decrease of poultry to the 20% decrease in the price of corn, a dietary staple for chickens. On the contrary, beef costs will most likely not decrease until mid-2015 at the earliest, according to a report by purchasing co-op SpenDifference LLC.

Here are some tips for controlling costs:

  • Because of the predicted drop in wheat prices, look at breads and identify savings.
  • Both canola and soy oil are forecast to increase in 2014. If possible, take coverage at today’s levels to add price protection.
  • Take coverage in the front half of 2014 to protect from seasonal increases in the back half of the year for cheese.
  • Draft a food-cost purchasing forecast to identify areas of savings and potential cost increases.

“Copycat Cuisine”: Is it Sharing or Stealing?

Nancy Kruse of Kruse Company, a company that analyzes food and menu trends, debates whether chefs’ culinary creations should be protected under “trade dress” intellectual property rights. Some wonder why recipes do not have the same legal protection as other operational attributes like logos, signage and decor. Trade dress currently protects authors and musicians, but chefs do not benefit from the same security.

In all fairness, the restaurant world has shrunk. Chefs respond to trends similarly and consequently use the same seasonal and/or trending ingredients to accommodate their target market. It’s no wonder resembling recipes appear in multiple venues, probably in an unintentionally sinister way.

Certain chefs advocate for recipe copyrighting because developing a recipe can be a lengthy process. Seeing their idea on another chef’s menu feels like a violation, understandably. Other chefs however, like Eric Ripert of Le Bernardin and Ferran Adrià of the former elBulli, perceive recipe imitation as a form of flattery. In fact, Chef Adrià encourages the free sharing of recipes and ideas amongst the chef community, and Chef Ripert admits to borrowing ideas from fellow chefs, including Chef Adrià.

Is recipe borrowing menu plagiarism, or just that— borrowing?

Pinkberry’s App Success

The launch of Pinkberry’s mobile loyalty app last month, the prime feature of Pinkberry’s Pinkcard loyalty program, has been a huge success. A third of all in-store transactions are completed via the iPhone app, and soon-to-be Android app. Scan-to-pay technology increases efficiency and speed while conforming to forward-thinking technology. The app also serves as an interactive device for users with a point system incentive. Customers receive a free yogurt upon earning ten points. Special occasions like birthdays and earning double points for select purchases are other incentives the Pinkcard system features.

Fast casual restaurants in particular should think about implementing mobile app incentive programs for their customers; it’s one of the easiest ways to increase sales.

Starbucks’ Record-High EPS

Starbucks’ Q4 report showed a 37% percent increase in earnings per share, and revenue rose 13% to $3.8 billion, according to a company press release.

“The fourth quarter of fiscal 2013 capped off by far the best year in Starbucks’ 42-year history,” claimed Howard Schultz, chairman, president and CEO of Starbucks Coffee Company. “Our results were driven by disciplined, ongoing efforts to elevate the value and relevance of the Starbucks brand, continued innovation and the success of our efforts to deepen our connection to customers and communities around the world.”

The already omnipresent coffee conglomerate plans to open an additional 1,500 stores and get EPS in the $2.55 to $2.65 range in 2014. Things are only looking up for the lucrative company; Teavana, recently acquired by Starbucks, will open one-thousand tea bars over the next decade. Starbucks’ subsidiary Evolution Fresh entered a partnership with Whole Foods Market which will allow the supermarket chain to sell Evolution Fresh juice and Evolution Harvest snack bars.

Starbucks’ expansion to the tea, juice and snack markets will almost guarantee a long future of continued revenue growth.

Panera Plans to Improve Speed

The St. Louis-based fast casual chain Panera Bread Co. is making changes to improve efficiencies since analysts reported that company comps remain weaker than expectated and below Panera’s historic track record. While same-store sales rose, most of the increase was attributed to higher prices and mix, not increased traffic.

Steps Panera plans to take include extending restaurant workers’ hours, streamlining its menu and upgrading equipment to prevent slow throughput. Panera added thirty-five hours of labor to each at $15 million per year.

Additionally, Panera plans to condense its bakery-café menu “to reduce the complexity and degree of difficulty of operating a high-volume Panera café,” detailed Shaich.

Speed is a primary factor in fast-casual restaurants’ success, especially in such a competitive environment. Co-founder and CEO Ron Shaich recognizes that “when potential customers walk in, see the line and decide to leave, sales growth potential is lost.”

SCHNIPPER’S: FAST-CASUAL BURGER ENTERPRISE

23 East 23rd Street at Madison Avenue (Flatiron District) • 212.233.1025

Schnipper’s

Their Success…creating an impeccable guest experience by serving each guest “one at a time.”  Created by founder and former owner/CEO of Hale and Hearty, Schnipper’s manages to make fast-casual feel friendly and personal with a well-trained, service-focused staff and an optimized service flow.

Staff plays a critical role in making guest experiences positive at any fast casual enterprise, where there is often high guest turnover and, frequently, a captive audience that owners mistakenly believe they do not need to court.   This attitude is nowhere to be found at Schnipper’s.  Staff greets guests enthusiastically, help them navigate the menu, and frequently offer to clear tables for guests, who would ordinarily buss their own trays.

These small touches make a huge difference in a guest’s experience in the enterprise.  Guests are often on a lunch break, or bringing their small children out for an easy bite to eat, or taking an order to-go so that they can eat while working a long day.  Being met by a friendly face and having a staff member go out of their way to make the guest’s day easier goes a long way to making the guest feel connected to the enterprise.  They remember it as a positive experience in their day, and are more likely to come back again.

While this level of service could be challenging in a fast casual enterprise such as Schnipper’s, careful planning in layout and operations, and a culture of hospitality starting from the top down, means staff can do their jobs seamlessly and focus on guest service.  In the enterprise, there are clear pathways for staff to walk between the pickup window, kitchen, and guest seating area without getting in each other’s or guests’ way.  There are also designated areas for staff to drop off collected table signs, which are then periodically returned to the cashiers so they do not run out.

These systems and design features means staff are able to focus on serving guests needs, addressing any questions or concerns, and going the extra mile to enhance guest experience without worrying about logistics.

Not only that, this attention to detail signals to the staff that the owners care about their experience as well by ensuring they have a clear, well-designed space in which to work.  Showing care and concern for employees translates into them showing that same care and concern for guests.

Take Aways…Take care of your staff and they will take care of your guests.  Make sure your enterprise has clear systems and a layout that works with your operations so that staff can accomplish tasks and do their jobs easily.  This will keep your guest experience—not operations glitches— at the forefront of staff’s minds.  Furthermore, by being hospitable to your staff with training and a thoughtful service flow, they will take ownership of your enterprise and carry your hospitality forward to your guests.

Overcoming the Unthinkable: Local Artisan Brooklyn Slate Bounced Back from Sandy

When Superstorm Sandy hit nearly a year ago, many local enterprises were directly in its path.  Their operations were disrupted, their inventory destroyed, their staff stranded, their spaces and equipment ruined.  Unfortunately, some enterprises were unable to recover.  And even for those who could weather the storm—both physically and financially—the past year has been a rebuilding one.  But in spite of the challenges, New York City enterprises are thriving.  In this month’s Enterprise Insight, we profile Brooklyn Slate, which has come back strong since Sandy, to explore how they prepared, rebuilt, and are looking ahead to this year.

Founded and operated by Brooklynites Sean Tice and Kristy Hadeka, Brooklyn Slate sells slate cheese boards and coasters using slate from Kristy’s family’s quarry upstate, as well as cheese knives, high-end sweets, and pantry items.  In addition to their wholesale business, Brooklyn Slate has seasonal outposts and a Red Hook retail storefront.  They were just moving in to the Red Hook location when Sandy hit.  In the storm, they lost significant inventory, experienced construction setbacks, and had to work double-time to prepare for the upcoming holiday season and open the store.  Below, we share some of Sean’s lessons-learned and advice for other enterprises about how to be prepared for the unthinkable.

1)    Assess Your Risk and Adjust Accordingly

Whether you are opening a new location or even just doing an annual enterprise assessment, it is important to reassess your risks and insurance needs on a regular basis.  In their old location, Brooklyn Slate did not have much risk of flooding, said Sean, so the enterprise did not have flood insurance.  “So when we moved, we didn’t even think about it.”  It is much harder to get a policy such as flood insurance after you or your area experiences a risky event, so stay ahead of the game and maintain regular contact with your insurance agent to keep your policy current.

2)    Have an Operating Plan for Contingencies

Even though New York shut down in the wake of infrastructure failures, business nationwide proceeded as usual. “We can’t stop operating,” said Sean. “Even if a storm comes through here, we still have to get product out.”  With their office destroyed and their staff unable to travel to work, Sean and Kristy took matters into their own hands and created a temporary office in their apartment.  They realized that, in the future, having a contingency plan no matter the situation will minimize confusion and downtime so that they can continue operating as normally as possible.  “Have some plan in place to respond accordingly no matter what may happen,” advised Sean.

3)    Take Charge of Your Financial Preparedness

Make sure your enterprise has working capital for an emergency, as you will still have some operating expenses to cover even though you may not be able to open your doors.  Furthermore, insurance may not cover the full extent of your damage.  And while many volunteer organizations launched commercial recovery efforts, the only way to ensure your enterprise is prepared is to prepare yourself.  “You really can’t rely on grants and such,” said Sean.  Coming into this year, they are focused on “having that rainy day fund always being there, just in case.”

4)    Communicate and Work with Other Enterprises

Sean said communicating with other enterprises—from fellow owners to vendors and suppliers—was key during the initial aftermath of the storm.  When it came to accounts payable, Brooklyn Slate was able to negotiate for extra time to minimize the impact of the storm on their cash flow.  Suppliers may not realize the extent of your disruption, so let them know your situation and ask for a way to work together.  Furthermore, they gained valuable support from other local enterprises.  “Everyone was suffering in some way,” said Sean. “So talking to one another is really important.”

5)    Connect with the Community

Let your guests know when you are open again after a disruption.  After the storm, “no one knew who was open,” said Sean, which hurt businesses regardless of how they were affected.  Ask loyal guests to spread the word through social media that you are open again, support your rebuilding efforts with more frequent visits, and bring friends along.  Knowing your guests are excited to see you come back will also be a huge boon to your outlook and your staff morale.

This year, Brooklyn Slate is still seeing sales growth and plans to return to the Union Square Holiday Market.  And after opening their Red Hook space in April 2013, they are back in the swing of business.  “Now things feel pretty normal,” says Sean, although they are of course preparing for “the slim but definite possibility that it could happen again. It’s 100% worth it…to prepare.”

No matter the obstacle, your enterprise can be prepared with some operational and financial planning to minimize disruptions and get back on track as quickly as possible.

Happy preparing…TaraPaige Group.