Designing a Resilient Restaurant Concept
In the world of restaurant growth and profitability, well managed concepts are always looking for ways to be innovative with menu options, price points, design and technology. No matter how innovative the architectural design of the concept is, the recipe for success contains a lot of ingredients that must balance out. Multi-Unit concepts are no different from independents in this respect. In many ways multi-unit, publically owned concepts, have more challenges keeping relevant. Navigating a bigger ship through varied geographical waters can be more complex and more difficult during down-cycles in the restaurant market. Keeping what works, yet re-tooling aspects of the concept to compete for a piece of the food retail pie is a delicate balance of self-analysis, clear vision and innovative investment.
Some on Wall Street see a market down-turn possible in the upcoming quarters for national multi-unit restaurants. Lots of supply, Millennial preferred cutting edge independent eateries and shrinking margins due to higher labor cost contribute to these cautionary forecasts. But all may not be what Wall Street sees as negatives in the restaurant industry. With fuel prices low, consumers can divert more dollars to send food to their stomachs instead of gas to their tanks. And concepts that take advantage of mobile technologies are better positioned to weather a down-turn and remain relevant to an increasingly techno-savvy consumer.
Those that have differentiated their brand and have the foresight to see trends early fare better in surviving economic dips. Two of Aria Group’s clients (Panera Bread & Dave and Busters) are mentioned in a recent article in Forbs. Maggie McGrath talks more about this issue in her article “Restaurant Recession? Maybe not if you’re Panera, Sonic Or Starbucks”.
Quarantine Chocolate Chip Cookies – photo by Megan Walsh Calling all bakers! Whether you’re a seasoned baker, a new COVID baker, or even someone who hates baking – listen up. One of the very first images that comes to mind when thinking of the word “dessert” is a chocolate chip cookie. From the store-bought, to […]Read More
Quarantine Cookbook: Quinoa Burger – photo by Lauren Oldenburg. Recipe & photos by Half Baked Harvest Something that we have all tried to focus on throughout the pandemic is sprucing up our cooking skills and trying to be more experimental in the kitchen. It can be daunting to try new foods. Lots of people stick […]Read More
We’d like to wrap up our Sustainability Series by providing a quick overview of the things we discussed, as well as leaving you with our promise to continue to research and post about ways to develop more sustainable practices as consumers and designers. We mentioned this throughout the series, but it’s important to recognize that […]Read More
un–cooked photography by Kevin Hartmann/ Sterling Bay Welcome to another installment in our Sustainability series! This one is wordy, but we promise it’s worth it! In this week’s post, we wanted to touch on ways to reduce waste in our own lives, as well as a look into some businesses who have taken post-consumer waste […]Read More
Plant Chicago’s weekly farmer’s market participants In our post about Farm-to-Table restaurants, we asked you to put a pin in the term “circular economy”. At the heart of the businesses we honed in on rests the desire to further invest and participate in this concept. For this installment, we will focus on the start and […]Read More