RESTAURANT BUSINESS CYCLE UPDATE

In 2023, most restaurants experienced higher USD sales, but flat or even falling traffic & unit sales. Demand in the first half of 2024 stabilized, but a direction shift has begun in the 2nd half. The key question for you is: Will your revenue likely grow, flatten or fall in a Q4-Q1 phase shift and how should you prepare for it and the phase to follow?  Each quarter we update you on our industry's specific business cycle, which is distinct from the overall economic cycle as you will learn. We also break down how each phase of the cycle should impact on your business based on niche, customer type & geography.  Performance will vary widely based on these inputs. Our goal: To provide clarity as to when a demand upturn vs. downturn is likely coming so that your specific business has the best chance of outperforming the market through all phases. Learn more here.

AI IN RESTAURANTS IS HERE NOW

AI is everywhere in the media, but is it lifting revenue & income for restaurants today? The short is yes, but not in the ways you likely believe it is. Profitable AI is actually showing up more in operations than in management.  Some big AI ideas are truly big, but not performing yet and one needs to be cautious.  Others AI projects are already enhancing efficiency, productivity and bottom lines. Like with the advent of the Internet, we will be rolling through winners and losers, and those that filter deeply and lean in where it counts will outperform the laggards (don't be the latter). Because AI is moving quickly and with volatility, we publish our AI in F&B trend inflection report twice a year. Our goal: To help you to develop ahead of the curve where the profits are greatest--and to avoid costly mistakes at the same time. Learn more here.

BIG 2024 MENU INFLECTIONS

Has what we serve on our menus forever changed post-Covid, and how radically? Powerful new menu trends are afoot driven by how customer needs are shifting below the visible surface of what most of us are able to see. Those evolving customer needs are changing the DNA of performance foods, menu upscaling, approaches to food allergies, new takes on flavor and even radical shifts in value offerings.  Let it be clear...earnings rise, flatten and fall based on how far ahead or behind restaurants are on menu trends. If you think you are fine, it's because you haven't yet experienced the returns on menu trend research that leaders experience. You need to stop guessing when building your menu for growth. Our goal: To shift menu trend asymmetry in your favor, so that you too can outperform. Learn more here.