Irfs of ny presentation 02 19 13 - mm (jg) #403 [compatibility mode]
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Transcript of Irfs of ny presentation 02 19 13 - mm (jg) #403 [compatibility mode]
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Consumers selected up to 3 concerns from a list of 28Source: Technomic January 2013 Consumer Survey(n=1002, Nationwide representative sample) 6
Source: Technomic January 2013 Consumer Survey(n=1002, Nationwide representative sample) 7
Source: Technomic January 2013 Consumer Survey(n=1002, Nationwide representative sample) 8
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Source: Public CompanyReports, Technomic
LSR2.0%
FSR-1.2%
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1 to 5 scale: 1 = not concerned at all; 5 = extremely concernedSource: January 2013 FSPP Operator SurveyN=855. Nationwide sample – all segments represented 11
Commodity 2007 2008 2009 2010 2011 2012Beef/veal 2.7% 5.2% -7.4% 10.3% 15.1% 9.9%
Pork 4.1 -2.0 -11.5 23.2 12.5 -4.2
Chicken 12.8 3.9 2.1 1.4 -1.4 11.3
Fin fish -4.9 -5.2 1.8 24.3 1.7 -6.7
Eggs 61.2 17.7 -26.4 0.5 16.6 1.4
Cheese 21.8 9.6 -20.1 9.4 14.1 -.5
Wheat 47.2 36.6 -36.5 5.3 37.6 -2.6
Milk 20.0 4.8 -13.4 12.6 11.7 -2.6
Bakery products 4.3 9.6 3.5 -0.4 3.6 3.0
Fresh vegetables 11.3 -1.7 -3.6 14.6 0.7 -23.6
Potatoes 7.9 10.1 16.0 2.1 2.5 7.6
Fresh fruits/melons 11.2 -0.4 -10.2 12.1 -4.9 1.1
Soft drinks 2.4 4.9 3.9 1.2 1.6 2.9
Coffee 6.6 9.3 0.1 6.1 18.1 -2.9
Source: GE Capital Franchise Finance 2012 Chain Restaurant Industry Review 12
Source: Technomic Operator Surveys (2010 - 2013)N=778-855. Nationwide sample – all segments represented
AverageIncrease
5% 5% 6% 5% 5% 5% 5%
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Source: Technomic December 2012 Chain Operator Survey 16
Source: Technomic December 2012 Chain Operator Survey 17
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MenuDevelopment
Brandidentity/
positioningEquipment
capacity andlayout
Uniformity/consistency
across the system
Capabilities/skillsof unit-level staff
Sales/menuanalysis (POS &
system data)Launch/roll outprocess
Pricingstrategies
Menu layout/design/
engineering
Menudevelopment/testing costs
Franchiseeinput
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MenuDevelopment
Productavailability Test
marketingconsiderations
Guestrequests
Findings fromguest research
Industry/segmenttrends
CompetitiveofferingsCommodity/
productprices
Nutritionaldisclosure(includingpending
legislation)
Populationdemographic
s
Corporatesocial
responsibilityinitiatives
Manufacturerinput
Distributorinput
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• Opportunity identification
• Guest research
• Consumer research
• Brain storming
• Field research
• Supplier input
• Franchisee input
• Ideation sessions
• Prioritization
• Tweaking
• Pipelining/shelving
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Chain
• Chicken Selects• Chicken Snack Wraps• Chicken McBites• Chicken Wings (in test)
• Chicken Parmesan Sandwich• Italian Basil Chicken Sandwich & Wrap• Popcorn Chicken• Garden Salad Wrap with Crispy or Grilled Chicken
• Chicken Nuggets
• Whatachick’n Bites
• Chicken Rings
• Turkey Roaster Sandwich
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• The New Product: Dave’s Hot ‘N Juicy Cheeseburger
– Thicker beef patties
– Natural Square Shape (vs. Round/Too Square)
– Extra cheese
– Iceberg Lettuce (vs. Leaf)
– Toasted and buttered buns
– Crinkle-cut pickles (vs. flat)
– Red onions (vs. white)
– No mustard
– Full fat mayonnaise
– Reduced pickles & onions
– Cheese stored at higher temperatures tomake for better melting
– Burgers marked “Handle Like Eggs”
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Contributed 5% to overall sales;needed to be 10%
Ranks 6th highest in caloriecount behind the 64-ounce
Pepsi, Famous Bowl of MashedPotatoes and Gravy, and the
Chicken Pot Pie among others
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*Doritos Locos TacosSource: Company Data 33
Burger King Burger Bundles Burger King Meat-Normous
McDonald’s Arch Deluxe
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Managing Consultant
312-506-3917
[email protected]/in/mmandeltort
http:epicureancandidate.wordpress.com
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