WHAT THE HELL IS GOING ON HERE?
Presented by Ed Engoron, President/CEO of Perspectives/The Consulting Group
Rare (Restaurant and Real Estate Connection), Dallas, TX / September 23rd, 2016
What The Hell Is Going On Here is an updated outlook on the food and hospitality industries and the implications for existing real estate holdings and future planned developments. The analysis factors in the ever-changing customer needs/demands and the increasingly ill-effects of government intrusion and industry-harming regulations. What The Hell Is Going On Here examines the health and vitality of legacy segments (QSR, mid-scale, family, etc.), their interaction with the robust challenges from new, non-traditional segments as well as the impact of immediate delivery and emerging technologies.
Since the 1960’s the restaurant and hospitality industries have had a symbiotic relationship when developers and restaurateurs worked together to embrace ailing communities—restoring them to good health. Today, more than 20 non-food or hospitality companies valued at over 1 billion dollars each did not exist 10 years ago—many without any meaningful bricks and mortar assets.
A new dynamic of transporting people to destinations, delivering food to end users and innovative cashless payment options continue to accelerate the rate of change. Capital investment and consolidation have forever changed the way restaurants are run. What was once an entrepreneurial low-cost labor, low-investment, high-margin, high-return business model has become a penny-pinching, capital-strapped business fueled by heavy foot fall concepts where businesses can easily travel to where the customers are. Profits are driven more by what is saved and not what is sold.
Ed Engoron is the President/CEO of Perspectives/The Consulting Group. Along with his team of consultants, designers and culinarians they consult with the Fortune 500 of restaurant and food companies in the United States, Europe and Asia. Engoron is also the co-founder of Choclatique, an award-winning, artisan chocolate company.
Download the full presentation here
Presented by Ed Engoron, President/CEO of Perspectives/The Consulting Group
Rare (Restaurant and Real Estate Connection), Dallas, TX / September 23rd, 2016
What The Hell Is Going On Here is an updated outlook on the food and hospitality industries and the implications for existing real estate holdings and future planned developments. The analysis factors in the ever-changing customer needs/demands and the increasingly ill-effects of government intrusion and industry-harming regulations. What The Hell Is Going On Here examines the health and vitality of legacy segments (QSR, mid-scale, family, etc.), their interaction with the robust challenges from new, non-traditional segments as well as the impact of immediate delivery and emerging technologies.
Since the 1960’s the restaurant and hospitality industries have had a symbiotic relationship when developers and restaurateurs worked together to embrace ailing communities—restoring them to good health. Today, more than 20 non-food or hospitality companies valued at over 1 billion dollars each did not exist 10 years ago—many without any meaningful bricks and mortar assets.
A new dynamic of transporting people to destinations, delivering food to end users and innovative cashless payment options continue to accelerate the rate of change. Capital investment and consolidation have forever changed the way restaurants are run. What was once an entrepreneurial low-cost labor, low-investment, high-margin, high-return business model has become a penny-pinching, capital-strapped business fueled by heavy foot fall concepts where businesses can easily travel to where the customers are. Profits are driven more by what is saved and not what is sold.
Ed Engoron is the President/CEO of Perspectives/The Consulting Group. Along with his team of consultants, designers and culinarians they consult with the Fortune 500 of restaurant and food companies in the United States, Europe and Asia. Engoron is also the co-founder of Choclatique, an award-winning, artisan chocolate company.
Download the full presentation here
FRESH FUNDAMENTALS
Consumers’ desires for more wholesome food has propelled FRESH squarely into the food spotlight. Today, manufacturers in virtually every market segment are trying to satisfy customers by pulling from the rich tapestry of colors, flavors and textures that signal freshness.
Download the full white paper here
Consumers’ desires for more wholesome food has propelled FRESH squarely into the food spotlight. Today, manufacturers in virtually every market segment are trying to satisfy customers by pulling from the rich tapestry of colors, flavors and textures that signal freshness.
Download the full white paper here