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January 25, 2008
I have worked on over 30 restaurant concepts (25 while working for Norman Brinker in two different companies).
I have worked with 75 restaurant presidents in these 30 concepts and two companies.
The More You Look, The More You See
January 25, 2008
I eat in 600 restaurants per year and have done so for over 25 years.
I have worked on over 30 restaurant concepts (25 while working for Norman Brinker in two different companies).
I have worked with 75 restaurant presidents in these 30 concepts and two companies.
One of the things that I have noticed over the years is that the next big thing is usually a result of noticing the current little things. The more you look, the more you see.
Posted by Lane Cardwell on January 25, 2008 | Comments (6)
Industries: Expansion
Reader Comments
at 1/28/2008 7:58:22 PM, Steven Johnson commented:
Differentiation does not mean different for most restaurant chains in today. However consumer do expect innovation and have higher expectations than ever before. The greater the number of visits to varied niche restaurants the greater understanding. I commend Lane on 600 visits a year and stays to thin. I hit 32 states, six countries last year but only logged 320 or so visit. I must admit I did however still have time to dine with Mom at her house, and that’s not bad thing
at 1/30/2008 6:06:09 AM, Dennis Lombardi commented:
Lane,
Welcome to the wonderful world of Blogging. I agree that noticing the little things is where many good ideas begin to germinate. However, from my viewpoint, a lot of those little things are beyond restaurants. Retail brands, new consumer patterns, can start the creative juices flowing. The challenge for many brands is recognizing how these changes can help evolve their own concepts and, then, overcoming the resistance to making the change.
at 1/31/2008 11:37:48 AM, Carl T. Howard commented:
Lane:
Nice to see that you have started your own blog. I appreciate your comments and I believe you and Dennis have parallel views.
The "current little things" are the ongoing changing consumer patterns. The leaders and organizations with the ability to recognize,
accept and adapt to the chameleonic consumer will have a better chance of providing those little differences.
The new concepts or the next big thing in my opinion, will have both unique offerings and a price point between current segment lines.
To locate white space today, restaurants must differentiate themselves with high-quality offerings that are better than the rung below
and comparable to the rung above.
at 2/4/2008 10:34:51 AM, Tom Storey commented:
Lane,
The basics always come into play. So many "concept creators" try and analyze trends and "catch them." Many focus on their ability to reach as large a group as possible and finally, rely too heavily on marketing studies.
History is useful when looking at our business. You look at what our predecessors did and (didn't do) learn why they grew and became successful.
Anyone who asks me about the viability of a restaurant operation will always get the same group of answers.
Your operation must be clean, physically designed to maintain cleanliness and "feel" clean.
Your menu has to be unique and "correctly priced" for it's market segment.
You have to have a specialty that you can make money on.
The final point I make is something that few operators are addressing today. It is contributing to a decline in service quality in our industry and must be addressed.
Pay. If we don't design our restaurants so that our employees can earn a decent wage we have no future for the simple reason that, to our staff, we offer none.
at 2/5/2008 11:33:41 AM, race the 1320 commented:
While I can't say I come near the number of visits in a given year that you have, the most eye opening point that I noticed occured when I "almost" visited a restaurant; instead the wife and I chose curb side delivery. The little thing that we noticed after our meal is that something was definitely not right about the dinner. What it was missing, was the experience. The little things such as mood lighting, the chatter of other couples, and an evening of subtle entertainment outside our daily life at home. I think one of the little things that restaurants are trying hard to achieve but often miss, is creating a wonderful experience. We all expect good tasting food, demand cleanliness and good service, regardless of price, but to me, the real money is in enjoying the experience and perhaps bringing home a story of a great place that is worthy of some water cooler talk that serves as a recommendation for others to also enjoy on their night out.
at 4/10/2008 5:21:14 PM, Jeffrey Summers commented:
Amen to that RACE!
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