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Pessimism Replaced By Realism


January 15, 2009

The Positive Power of Negative ThinkingI attended the Cowen and Company 7th Annual Consumer Conference in New York this week. It is widely attended by both restaurant and retail CEO's and CFO's, as well as those who invest in, or report on the performance of these two sectors. 21 restaurant companies made presentations over a two day period on their results through the third quarter of 2008, and their view of 2009. Due to the early January timing of the conference it is too early for companies to comment on their fourth quarter results. Probably just as well.

Let me start by saying that it wasn't all doom and gloom. A handful of companies are enjoying good sales performance. Chipotle continues to impress. As does Buffalo Wild Wings. A few others are enjoying good results considering the economic climate.

One of the things that many people aren't aware of is that you don't have to attend these investor conferences in person in order receive the information that is presented. Most of the companies will do a webcast that is accessed on their company website under a section usually titled "Investors". If you aren't able to hear it live it is usually available for days or weeks following the conference. Many also will include a copy of the slides that they are presenting at the conference. The links to Chipotle and Buffalo Wild Wings above will take you to their slide presentation from the conference.

As usual there was an inverse relationship between the check average of the restaurant company and their comparable store sales results. The higher the check, the lower the sales performance. Not across the board, but it seemed to hold true for most. Casual dining and above still seem to be in the consumer's penalty box.

Most companies are not expecting 2009 to be much different from 2008, at least for the first half. The only saving grace this year will be that it looks like runaway commodity inflation is behind us, and costs in 2009 will be more moderate and manageable.

Many companies described their plans for price increases in 2009 to be "little or none". One exception was Chipotle, who was expecting to increase prices 6% this year ("Party like it's 2008!"). Many wish that they could take back the last increase that they took during 2008, and have the customers that they chased away instead.

The majority of  the descriptions of marketing activity for the upcoming quarters revolved around various deals and value pricing. The focus is on keeping people coming to the restaurant at any price. Or almost at any price. Those who have resisted matching or participating in the types of deals that get customers out of their homes and into their cars are wondering out loud what happened to their sales. Pride has a way of getting expensive during times like these. Mensa, the society of geniuses, has a sister organization for these individuals. It's called Densa.

One of New York's most prominent multi-concept operators, Steve Hanson of B.R. Guest, spoke at the conference. He has a collection of 13 moderate to higher-end concepts, with 17 locations, in New York, Chicago and Las Vegas. Steve was very forthright in his thoughts about 2009. "We are going to look back at 2008 and think that it was a good year compared to 2009." 
               Blue Fin              Blue Fin

Two days later Steve announced the closing of two locations and the conversion of two more. Steve said that sales in Hope is not a Strategyhis concepts died toward the end of December, and he was not sure it was coming back any time soon.

The realism that has set in among many CEOs is that we perhaps are in a marathon which must be finished, rather than a race which must be won. Without knowing the duration of what we are into, it is important to plan for the worst, and hope for the best. However, as Bert Vivian, co-CEO of P.F. Chang's said, "Hope is not a strategy."

 

 

Posted by Lane Cardwell on January 15, 2009 | Comments (4)


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at 1/16/2009 9:01:01 AM, Robert Hurrem commented:
Price decrease on gas reflects on goods should keep the costs pretty low in 09.
Why increase the menu item prices? Keep it low with combination of healthy and balanced menu items. I think that second half of 09 we will be able to see some positive sales.



at 1/16/2009 9:58:04 AM, eb commented:
Pricing strategies and resulting decisions made in corporate board rooms often times lead to negative guest churn. In many cases senior operations teams continue to set goals and manage against targets that make little sense to the guest experience. Bonusing restaurant managers,( IF they make the numbers) on improvements to food cost margins or beverage pour costs, instead of flow through dollars, or better yet, retention of guests/staff and reputation, would,in this diners opinion, create an environment where we'd choose to do more entertaining, and not less. The next time a waiter tells me they've run out of something 'cus they're saving on inventory, or that the portion was made smaller to cut costs, believe me, these conversations happens all the time, I plan on seeking the manager on duty and telling him why I'll never return. It's a great industry, let's not be watching basis points in boardrooms, let's be at the door thanking guests for visiting.



at 1/16/2009 10:42:35 AM, tenaflygirl commented:
As a newcomer in the fast-casual restaurant scene, we are hopeful and a little prayer can't hurt!



at 1/16/2009 11:45:52 AM, Steve J commented:
The Confluence of on going change and the economy allowed trepidation crept into chain restaurant executive planning meeting and board rooms across the industry in early 2008. Our concern is and should be share of stomach, first by company, second by niche and third the restaurant industry overall. Fist the change since 2005 the consumer has shifted spending for food away from restaurants for the first time in over 25 years to grocery stores. Yes, this shift has been slow but it has continued since 2005. I must also note that in the past 15 years the average grocery store has dropped or discontinued carrying 15,000 Sku’s (individual food ingredients) which is equal to two isles. They replaced them with less than 100 ready to eat prepared meals. YES, an ilk equivalent to a restaurant meal bundled and price very competitive. Harris Teeter once described its remolded stores salad bar and hot food as CASH COWS, Safeway stock is booming with the proven results from their ongoing remodel prepared food focused outlets. It must be noted here that during that 15 year period while the US population was booming, grocery stores also lost 25,000 units while our industry grew by 200,000 plus thousand outlets.
The traditional metrics for measuring success at chain restaurants is currently being challenged by the success of chains like Chipotle, Buffalo Wild Wings, Taco Del Mar, and Papa Murphy’s. These firms have carved out niche’s based on purpose, choice, convenience and price. Realism is reflected in the customer counts and continues sales numbers for these companies. The economy is a focus now, however since 2005 clear indicators are now providing a picture or what is important and changing with our consumer habits particularly HOW THEY EAT, WHEN THEY EAT, and WHY THEY EAT most notable is the change in HOW consumer eats. Two chains particularly have addressed this and seem to be having success; Starbucks and Cheesecake Factory. Both companies have had dramatic overhaul of menu and positioning are now recovering building new and additional loyal customers. These examples are just two that many others can utilize as examples of success. Our industry is strong and agile I am rooting for all to survive and thrive in 2009. It may not be easy but we have the talent, experience and tenancy to win!
The confluence of events may in fact force our industry to look at how we run our business. It will not however force us to stick to outdated metrics, methods or models. Yes, “times they are a changing”.



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