Barb Noverini, CFA’s Post

Consistency is crucial when it comes to succeeding in the restaurant business. VP of Operations, Rick Case talks about this in his new article that highlights what consistency looks like on a day-to-day basis. Click the link to read the whole article! 🍕 https://lnkd.in/gJ96cJvQ #CannoliKitchenPizza #BusinessStrategies #FranchiseSuccess #PizzaFranchise #ItalianCuisine #FranchiseOpportunity

Peter Borg-Neal, founder of the Oakman Inns & Restaurants Ltd, talks about how to maintain the company’s award-winning standards against the backdrop of a volatile trading environment, his return as chief executive and the sector must remain agile and respond quickly to the extraneous pressures it is facing. Quick quotes: "Bounced out of covid really well, made some acquisitions.. as time went by cracks began to appear... I came back following pressure from non-execs... question that bugged me was – are we still relevant? You have to ask fundamental questions, are we effective?" "What we did not want to do is simple cost cutting.. pizza express ran into trouble because it put prices up and quality down... We were selective about cutting and we were prepared to put prices up... We have evolved the brand, revolution in a recession is a big risk... We needed to re-engage with our people… looking at successful pubs it was the people, ultimately, that made the difference." "Leadership has to win the hearts of minds of the team, we got rid of five directors but we have put our training budget up, team retention is all time high, even compared to pre-covid, we have turned that around and our customer satisfaction scores have followed." 👉 Read the conference programme: https://lnkd.in/dwmVFMeE

Learn how to elevate your restaurant franchise operations with Sarthak Sahni 🚀 Join our webinar to master restaurant efficiency, sales strategies, and staff management! Don't miss out – mark your calendars now 🗓️ Date: 6th December, Wednesday Time: 12:00-1:00 PM. See you there! Registration link: https://tr.ee/ToINDB3sHp . . . #petpooja #petpoojapos #restaurantsoftware #billingsoftware #RestaurantWebinar #FranchiseSuccess #techtastefoods #webinar

The QSR Dining Advantage. Placer.ai and the Franchise Times took a deep dive into the trends that have elevated QSR and Fast Casual dining experiences ahead of Full Service concepts. 🏆 Traffic 🏆 Speed of Service 🏆 Adaptability A common saying around the NFL is "it's a copycat league". In franchising, I believe the same rule of thumb applies. While individual practices may not always translate to your brand, industry trends can be mimicked and used to your benefit. When trying to improve your brands operations, unit-economics, or scalability, don't just try to fix these issues internally. Thoroughly examine what has worked and what hasn't for other brands and utilize the strategies that'll work best for you. Luckily enough, the franchise space is built on collaboration, so getting this information isn't as hard as you may think. When in doubt, just ask! #franchising #QSR #FastCasual #trends https://lnkd.in/eridBnpy

Exciting news from the Restaurant Finance & Development Conference in Las Vegas! 🎉 Franchise M&A experts are feeling optimistic about the future, despite economic uncertainty. Check out their insights on the 2024 dealmaking environment here: https://okt.to/gSy1Jn #FranchiseMergersAndAcquisitions #CautiouslyOptimistic

Des Gunewardena, formerly one half of restaurant group D&D, has spoken for the first time about his acrimonious 2022 departure from the company he founded 18 years ago. Great scoop from Steve Dinneen on today's front page! Speaking to City A.M. in an exclusive interview he said: “I had no option [but to leave]. There was a pretty fundamental difference of views between the guy who founded the business [him] and the financial stakeholders." “I had one vision for how to develop the company and the private equity investors had a different vision. My strategy was to continue to practise the things that have been so successful since D&D was formed… In the short term, you have to manage the business as well as you can. And in the long term you continue to stick to your vision: long-term players, long-term growth. That was my strategy. Theirs was more focused on the short term.”

When it comes to brand success, Texas Roadhouse sets the standard. 🥩 Texas Roadhouse isn’t just a top steakhouse—it dominates the market, commanding about a third of all chain steakhouse revenues in the U.S. The secret to their success isn't the number of locations. → Instead, it’s their exceptional performance per restaurant. Each Texas Roadhouse generates an impressive $7.5 million annually, far outpacing LongHorn Steakhouse at $4.8 million and Outback Steakhouse at $4.1 million. This remarkable revenue per unit highlights their strategic excellence and brand strength. Stay tuned this week as we delve into the factors that make Texas Roadhouse a leader in the industry. #MSWResearch #MarketResearch #BrandGrowth #ConsumerInsights #TexasRoadhouse #LongHornSteakhouse #OutbackSteakhouse

Sharing the excitement around the Globe with our Dual-Branded Restaurant concept! 👏🏻👏🏻👏🏻👏🏻👏🏻 it is taking the system into another level! Enjoy! PM if you are interested in expand in CANADA, LATAM or Caribbean! #growthstrategy #growthmindset #peoplefirst #successmindset #entrepreneurship

What's the first thing that comes to mind when you see a franchisor promoting their restaurant concept with the following criteria.... "No restaurant experience necessary"! my brain says: I know what that brand will look like in 5 years. Just my opinion, but I feel there may be a slight disconnect on whom this messaging will attract, or not attract for that matter. ....for the peanut gallery. yes... there are brands that have proven this post to be completely false! Cheers to beating the odds! #restaurantgrowth #builttolast #itsnotallsunshineandrainbows #franchisesmart At the end of the day, there are many ways to get to 100 units... just depends on how many years you want to take and how many years you want to take off your life

Several new restaurant technologies are shaking up the dining landscape. Read this article from 1851 Franchise Magazine to learn how energy efficiency technologies are changing the restaurant industry—and why Budderfly CEO Al Subbloie thinks they're essential.