Restaurant Customer Migration Continue in 2013?

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Are you wondering why we see restaurant customer migration? “My mom madetwo dishes: Take it or Leave it.”  Is aline made famous by comedian Stephen Wright? Today restaurants need to battle the 65 inch TV’s demand for time andattention. Brands must be multi-channel retailers or consumer will simply dialout. Does your restaurant provide options for the 65 inch TV Syndrome?
Take it or leave it has come and gone. Today all food consumers areempowered with choice; driven by preferences in flavor profiles, portion size,packaging and portability.  Below are 5clues when considering if customer migration will include you’re restaurant in2013.
U.S. consumersunder the age of 25 spend an average of 40.9% of their food expenditures onfood away from the home The Food Institute reported May 11, 2012.
Americans ages23-34 spent 45.2% of food expenditures away from home the same report found.
Here is thekicker, those ages 75 and up spent the least at 31.8% all this and more can befound in The Food Institute’s2012 edition of its Demographics of Consumer Spending report.
Restaurants inFrance are increasingly offering “café gourmand,” a desert dish featuring anespresso and multiple small desserts on a single plate.  Mix and Match bundling anyone is a key driverof retail success.
The U.S. Censusfound in 2012 that 50% of U.S. adults over the age of 18 are single.
We know where restaurant customers are going.  Do you? Are you ready to build sales ans profits? The grocerant niche is filled with ready-2-eat and heat-N-eat fresh andprepared meal components.  Around the worldconsumers are refocusing how, where and when they chose to buy food. Are youpositioned within your niche to build sales? 

StevenJohnson is President of Tacoma, WA based Foodservice Solutions, with extensiveexperience as a multi-unit operator, consultant and brand/product positioning. Since 1991 Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche for more on Steven A. Johnson and FoodserviceSolutions® visit http://www.linkedin.com/in/grocerant or twitter.com/grocerant 

What Restaurant Business Model Are You Utilizing 1995, 2005, or 2015?

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I have you noticed that Kodak is nearly out of business. Growing up inthe 1960’s and ‘70’s, every family had a Kodak Camera and I still have one ofmine. Those yellow boxes were everywhere and getting your very own Kodachromecamera was seemingly a rite of passage, heck, Paul Simon even wrote a songabout it.

As digital cameras gained popularity, Kodak stuck to what they believed. Theysneered at digital’s quality, righteous in their knowledge that Americans wouldNEVER give up shiny pictures for their photo albums.
Today, cell phone cameras take most of the pictures and they are rarelyprinted. Kodak will shut the doors, correct in their assertion thatprofessionally developed pictures look better than low-resolution versionsuploaded to Facebook.

Beingdead and correct is not a great strategy.  Today chain restaurants are either growing ordying much the same as Kodak. Simply look at restaurants that filed bankruptcyof late: Claim Jumper, Mr. Pita, Friendly’s, Chevys, Sbarro, Perkins.  Theyare not all dead but they have been far from right.
These are statements frequently heard from legacy restaurant operators. LikeKodak, crystal clear that what has always worked will continue to work.

• Our executives have 30 years of experience and know how to run the business.
• We never use coupons, nor do we deliver.
• We don’t allow our brand to wander, we protect our brand.
• We don’t use online ordering, I-pad ordering or voice screen ordering.
• We don’t advertise on Google, Twitter or Facebook.
• We don’t open for breakfast.
• We like the umbrella approach each store different personality but under oneumbrella.
• Video menus and video signage is visceral gimmickry.
• We don’t measure ingredients, we create daily specials and simply showemployees how to make it
• We can’t raise our menu prices.
How did a dominant brand and sector leader like Kodak, in a rock-solid consumerstaple lose everything? Simple, they determined the market, the direction ofthat market and took the steps to conquer it. If that sounds like your restaurant, retail food sector or niche leader,you better keep reading.
There is little about today’s market, the consumer or food marketing /promotions that was predictable 3 years ago. In the next three years the rateof change will continue to increase. So let’s look at the above list:
Reliability and a comfortable working relationship is correctly a key tosuccess.  However, if you find your teamis blaming the economy, minimum wages increases, cost of health care and risingfood cost for disappointing results. Do not forget that many restaurantscompanies are growing both the top and bottom line, number of units andgarnering market share.  It might be timefor Outside Eyes. 
We always/never use coupons – coupons and promotions are very complicatedtoday. Add the online aggregators the ilk of Livingsocial and Groupon and howcan you know what works. Here is the point, what you measure you manage. Alladvertising must have a objective that is clear and measurable to insure aproper marketing ROI.

We don’t deliver – face it, convenience is a driving reason why foodservice ispopular. If you do not want to deliver, consider outsourcing.  Delivery is not about you. That’s right it isabout the consumer.
We protect the value of our brand and its integrity for the consumer,our shareholders and stakeholders.  Weknow the consumer is dynamic not static, but our customer’s comeback because wehave a brand promise and they trust in us to keep that promise. Sounds a lotlike Kodak, don’t you think?

We don’t use online ordering our food does not “carry” well.  Think about this if you don’t have a way toconnect your menu to computers and mobile devices, your competition will wooyour customers. Consumers are time starved, and hooked on technology, make iteasy.

Google or Facebook – as above, set up a Facebook page, it costs nothing. Havesomeone help if you need it and then monitor your page 5 minutes a day.  Don’t think about it get started today.

We don’t open for breakfast – you pay rent 24/7, find ways to increase theutilization of your “factory”. Considering catering or school lunch program,contract out your kitchen.  Don’t becomethe next Kodak of chain restaurants.
Different store brands / personalities under one large corporation and allexpected to operate utilizing a uniform set of metrics.  Worked well in the 70’s, 80’s but you havethe answer.  Let me know just how wellthat works out.
Visceral gimmickry does not replace high quality food and great serviceever.  Who defines quality service? Youvia your brand promise or the consumer?
We don’t measure ingredients; my employees know how much to use – why have menuprices, let customer pay whatever they want. If you don’t care what yourproduct costs, you CAN’T make money.
We can’t raise our menu prices – tell that to the gas station owner on thecorner, or the farmer growing your food. Costs are up, you must raise your menuprices or you will not exist.

Kodak management, smart and hard working as they were, did not see the worldchanging, fortunately you do. Realize that change is good and necessary. Actnow to challenge your assumption, create new revenue streams and increaseprofits.  Success does leave clues,Disney movies leave you with a smile, being dead and correct is not a greatstrategy.
Foodservice Solutions®specializes in outsourced business development. We can help you identify,quantify and qualify additional food retail segment opportunities or a brandleveraging integration strategy.  Foodservice Solutions of Tacoma WA is the global leader in the Grocerant niche visitFacebook.com/Steven Johnson, Linkedin.com/in/grocerant ortwitter.com/grocerant. 

4PM, Go To Dinner, Go Get Dinner or Dinner Delivered?

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The grocerant niche isa result of the blurring of the line between restaurants, grocery stores,convenience stores, and drug stores all selling fresh prepared, portableconvenient meal solutions.  Marketers not consumers don't tend to think intraditional channel terms like grocery, drug or dollar. Instead, consumersthink in terms such as hungry, thirsty, in a hurry or I have to feed thefamily.

The Grocerant niche istargeted at the time-starved consumer with Ready-2-Eat or Heat-N-Eat freshprepared food components that are “better for you”, portable and portioned forone or two. Walgreens gets it and is positioning for a much larger share of thefood retailing dollar.  At 4PM you maysoon be picking up dinner on your way home from work at Walgreens.

In a pilot programrolled out in the San Francisco bay area you can now find freshfruits and vegetables, salads, sushi ,sandwiches and Heat-N-Eat meat loaf. In addition Walgreens spokesman RobertElifinger stated “ Our San Francisco area customers are already buying a lot offood in our stores, and there are requests for more product offerings," hesaid.

In addition to the items listed above - andWalgreens' more traditional offerings, including candy, potato chips and soda -there'll be meats, wraps, soups "and other on-the-go meal options, as wellas convenient alternatives for tonight's meal," With this new market test underway, Walgreens isnow testing fresh food in New York via Duane-Reade, Chicago and the SanFrancisco bay area. For all of my regular readers you have heard it hear beforebut this trend is sweeping the country from coast to coast.  These expanded points of distribution may wellchallenge many a legacy fresh food retailer including chain restaurants,grocery stores and convenience stores for market share. Since 1991 retailfood consultancy Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche for more on Steven A. Johnson and FoodserviceSolutions® Bing or Google Grocerants or visithttp://www.linkedin.com/in/grocerant, twitter.com/grocerant or Facebook  

Yum’s Taco Bell Joins McDonalds Abandoning Brand Protectionism for Global Success.

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Yum Brands, with over 5,000 KFCunits in China alone has had global success. However, Taco Bell has not been able to find its international footingyet.  Yum once again had decided tofollow  McDonalds lead for McDonalds  has long understood that strategy trumpstactics in a global marketplace. McDonalds clearly is the Quick ServiceRestaurant (QSR) leader in the United States and the World. Over the past 30+years McDonalds has leveraged its consumer qualitative and quantitativeattributes via marvelous menu magic, building a better brand for global success.
Taco Bell has decided to joinMcDonalds abandoning brand protectionism in favor of international unit growthand sales success. Taco Bell, has had a very slow start in India accordingto all reports including senior executives of the QSR company. Taco Bell,having now undergone a major menu re-make will offer a menu with 60% localizedand vegetarian offerings in India.  Thisis a first for Taco Bell anywhere in the world. Abandoning brand protectionism is what Foodservice Solutions® hasconsistently recommended. 
This is a verygood move on the part of Yum Brands and will provide the lift Taco Bell needs. Here is a sample of what McDonalds is doing. In Germany you can find cold beer in mostMcDonalds. Canada, have alobster dinner with the McLobster lobster roll. In fish-loving Norway, theyhave the McLaks, a sandwich made of grilled salmon and dill sauce. In HongKong,  Rice Burgers, where the burgersare in between, not burger buns, but two patties of glutinous rice.
Australians canorder Vegemite with your English muffin. Australian Happy Meals serve something called the Pasta Zoo which is avegetable and cheese ravioli in theshape of zooanimals, served with a side of "Zoo Goo," made of tomato.
In Asia the shrimpburger is called the "EBI Filet-O" in Japan. In Hong Kong, it'sformally titled the Shrimp Burger and comes on bread with lettuce and spicysauce.  In addition you my Japan's ownshrimp tempura. These shrimp are encrusted in a light batter and dunk nicelyinto tempura sauce.
In Malaysia youcan find a cup of porridge with bits of chicken, ginger, onion, shallots and chilipeppers.In India there are no beefburgers at McDonald's in India try the McVeggie -- a rice, bean and vegetablepatty that McDonald's treats predictably with breading -- or the McAloo Tikki-- a potato-vegetable burger. Then there is the  Maharaja Mac, which is a Big Mac made of lambor chicken meat.
In Egypt, butacross the Middle East. It serves the McArabia, two chicken or beef patties inpita bread with lettuce, tomato, onion and tahini sauce. We see this more as atransplanted hamburger than shawarma or falafel.
QSR brand protectionism isnot a success tactic nor is it a strategy. If success leaves clues in therestaurant industry one clearly is incorporating consumer qualitative and quantitative attributesinto a menu magic.
 Forinternational corporate presentations, educational forums, or keynotes contact:Steven Johnson Grocerant Guru at Tacoma, WA based Foodservice Solutions.  His extensive experience as a multi-unitrestaurant operator, consultant, brand / product positioning expert and publicspeaking will leave success clues for all. Facebook.com/StevenJohnson, Linkedin.com/in/grocerant or twitter.com/grocerant

In 2013 Increase Restaurant Profits Through Menu Engineering

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Top of the day to you!  Today we have a Guest Blog by David ArcherLet’s go inside your restaurant to examineways to turbocharge the marketing power of
the most important selling tool you have – your menu! This is where thecustomer
decision can be influenced. It’s the last sales opportunity you have beforethey make their final choice and place their order. As a traffic driver, you’retrying to increase return
visits by capturing the hearts and minds of your customers.
Different restaurant concepts have different types of menus. The following menu
enhancing ideas can be applied in one way or another to almost any type menu –you’ll have to decide which ideas work best with your concept. The underlyinggoal is to increase your check average and your margin. To do this, you’llfirst need to know what your margins are. If you sell a steak for $15 with afood cost of $8, and you sell a plate of linguine for $12 with a food cost of$4, you’ll want to feature the linguine because when you do the math, you’reputting an extra dollar in the bank every time the customer chooses pasta oversteak.
Once you decide what you want to sell, there’s a variety of ways you can guidethe
customer into making the choices you want them to make…
• List Management – All locations in a list are not created equally. Our eyes
naturally look at the top item in a list and the bottom item, often glancingover
the middle items in a list. Be sure to put the items you want to sell at thetop
and the bottom of your lists, and break up long lists into smaller ones so you
don’t have so many unseen locations.
• Box Featured Items – An easy way to draw attention to an item in the middle
of the list is to draw a box around it. This has the added value of not only
drawing attention to that item, but it also creates two lists out of your longlist.
You now have a “top” and “bottom” location in the list above the box, and a
“top” and “bottom” location in the list under the box.
• Picture It – Pictures sell. If you have a quality photo of an item on yourmenu,
it’s a virtual guarantee that the sales of that item will skyrocket.
• Icons – Draw attention to an item with a little graphic. It can say “New” or
“We’re Famous 4 It” or just be a tiny version of your logo to signify it’s your
specialty. Any of these will make that item stand out from the others and
make the readers eye stop on that line.
• Name It – Add some pizzazz to your menu items by naming them. Would
you rather order “Oysters” or “Chesapeake Bay Oyster Platter?” By getting
descriptive and creative with your names, it will enhance the sales of those
items.
• Exclusive Creations – Customers love to order items that they believe are
unique to your restaurant, especially if they can’t experience the same thingat
other restaurants. If you don’t have something unique, try creating something
new that you can claim as your own. Unique creations can command a higher
price point, because customers can’t do a price comparison, so don’t be shy
when it comes to pricing.
• Emphasis Add-Ons – Are there ways to enhance your normal plates, such as
“add shrimp to your steak for $2,” “Add Blue Cheese crumbles for $1,” or
“Add a second vegetable for 99 cents.” These add-ons are incremental sales
that do wonders to your check average!• Create Combos – Have you ever done themath on the combo meals at quick
service restaurants? They usually have little if any discount to the price, yet
they make it much easier for the customers to say “yes” to adding a drink and
chips to their meal. Look for ways you can create a combo to increase your
sales.
• Feature other Courses – Encourage your customers to order appetizers and
desserts. Beverage sales are another add-on that increases profits. Feature
these items in your menu, or make a separate menu that focuses on selling
these items.
• Price Increase – It may be the most obvious way to increase income, although
you always walk a fine line between an increase in income and a potential loss
of customers. You can accomplish a hidden price increase by adjusting the
items you offer on your menu. If you add some NEW interesting items that
are higher priced and get the customers to buy them, you essentially have a
price increase. To take this one step further, you could also delete some lower
priced items, however you probably don’t want to take off popular items or
you will have unhappy customers. If a low-priced item is too popular, try
reintroducing your “New and Improved” version that has something added to
it, which can justify a price increase.
And that wraps up a good list on ways to enhance your income by focusing onyour
menu. Print this out and put it in a file so you can be reminded to look atyour menu
every few months, to determine if you have new opportunities to increase salesthrough menu engineering.
Davidcan be reached at: http://www.RestaurantMarketingSecrets.netSince 1991 retailfood consultancy Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche for more on Steven A. Johnson and FoodserviceSolutions® Bing or Google Grocerants or visithttp://www.linkedin.com/in/grocerant, twitter.com/grocerant or Facebook Steven 

Over 40 Females Holiday Networking Event for Toys for Tots

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Over 40 Females, a networking platform for women over 40, recently hosted a Holiday Networking Celebration at the Paramount Hotel Restaurant benefiting Toys for Tots. Covering the event was DeAndra, who's one of our guest writers.


During the networking event, DeAndra was able to donate a box of toys on behalf of The Mommy Factor, along with interviewing Over 40 Females founder, Judy Gross, who's had a successful career in the corporate world, managed to start an organization, be a loving wife and a dedicated mother of twins.

How do you balance motherhood and an expanding business?

Judy Gross: When I'm work, the way I balance is to make sure all of my little boxes get all of my attention at the appropriate time. When I'm at work, I give a 150% and when I'm at home the kids, I give the same 150%. Sometimes that doesn't always happen, so balance that type of thing its like a juggling act and I have to do two at a time. I may send a text message or email while I'm with the kids, I just make sure it's not all the time. Then I'm lucky enough to have a great husband, he is so supportive and he is so excited about Over 40 Females. So that's a great energy shift that I can take and spin out to my kids or my company.


What was your "ah-moment" behind creating Over 40 Females?

Judy Gross: It was like a lightning bolt that hit me on January 1, 2010. I was working for MORE Magazine and was turning 40 at the time. I was very passionate about that time in my life and the magazine actually wrote a whole article about me. I already had the passion of women over 40, women who were approaching 40 and feeling that life transition. Then I got laid off from the magazine, but I left on good terms and a great severance, so I wanted to make good use of my time.

I took the fact that I had traveled all around the world meeting different women and having to turn them down because they weren't a good fit for the magazine. So I decided to write about them. I started a blog to highlight the women that I met to make them feel good about themselves. After sharing different stories about these women on my blog, someone said to me "why don't you start a Facebook group?" I thought what a great idea! There were 300 women in a week that genuinely joined the group. Then it came to me, these women need to meet in person. This launched our first event which was here in the city April 2010, we have been growing ever since.


What is the concept behind Over 40 Females?

Judy Gross: During the first event, there were 70 women in attendance and a ton of sponsors hosting giveaways. It was a really fun event. That's when I came up with the motto "Connect, Encourage, Inspire!"I wanted to keep having events to learn from these women; what they want, where they were going and what they're looking for. After a year of that, I started replicating the event around the country in different cities.



What do you want women to gain from the Over 40 Females Organization?

Judy Gross: I want them to learn about what they need, leave feeling inspired and I want them to encourage people that same way we do.

What advice can you extend to women under 40?

Judy Gross: A piece of advice would be if you want to do something do it! The impossible is possible. Pick what you want, really believe in it and go for it.

During the rest of the event Judy Goss, Founder & CEO of Over 40 Females and Beth Mercante, COO of Over 40 Females hosted the evening with guests including Nancy Duffy (Over 40 Females Managing Director of Chapter Development), Jade Albert (Photographer), Lillian Gottlieb (Owner of Sassy Zen/Anabel New York), Peg McDonald (Landscape Designer at Landscape Artistry), Maura Griffin (CEO at Blue Spark Capital Advisors), Sheila Rubin (President at D’Vercity NYC LTD) and Mykola Webster (Agency Director/Model Manager at DIRECT Model Management).


Guests networked, mingled and introduced themselves and their companies to the group in order to further “Connect, Encourage and Inspire” each other. After introductions over $2,000 in raffle prizes were awarded including a one hour signature reading with celebrity psychic Thomas John, a luxurious skincare set from La Prairie at The Ritz-Carlton Spa, a day of beauty from Angelo David Salon, a pair of Jason Wu Sunglasses by MODO, a Moroccan Oil gift set and a Calico Juno Designs necklace.

Over 40 Females™ combines education with pampering at every event, along with providing a platform for every woman to stand up and be heard. Events are designed to help women over the age of 40 with personal and professional networking, in order to enhance their lives and careers, while also affording them the opportunity to “Connect, Encourage and Inspire.”

Members and non-members also have to opportunity to win raffle prizes as well as receive amazing gift bags.

To learn more about Over 40 Females and to find events in your area, visit - http://www.over40females.com

all photo credit: © Patrick McMullan

Please Note: I was invited as media to cover the event. No other compensation was received. Views expressed are always 100% my own.

Posted in: Event, GuestWriter

SEGA Video Games Holiday Sale & Preview

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Just in time for the holidays, SEGA announced their digital price promotions for some of the most popular games of the year on PlayStation Network, Xbox LIVE Arcade and mobile platforms. For a full list of games on promotion and sale dates, visit the SEGA blog.


For a limited time only, here are a few of the games fans can purchase at a great price!

PlayStation Network: Sale Dec 18th – Jan 8th

• Virtua Fighter 5 Final Showdown (Original: $14.99, Sale: $9.99, PSN+ members: $6.99)
• Sonic the Hedgehog 4: Ep1 & 2 Full game Bundle (Original: $24.98, Sale: $14.99, PSN+ members: $12.49)
• SEGA Holiday Bundle (Jet Set Radio + Nights + Sonic Adventure 2 + Sonic Adventure 2 DLC & theme) *This bundle is available in PSN only* (Original: $36.95, Sale: $19.99, PSN+ members: $14.99)
• Hell Yeah! (Original: $14.99, Sale: $9.99, PSN+ members: $5.99)

Xbox Live Arcade: Sale Dec 18th – Dec 31st

• Virtua Fighter 5 Final Showdown (Original: 1200 points, Sale: 600 points)
• Sonic the Hedgehog 4: Episode 2 (Original: 1200 points, Sale: 600 points)
• Jet Set Radio (Worldwide except Asia) (Original: 800 points, Sale: 400 points)

Mobile Android: Sale Dec 20th – Jan 3rd

• Sonic the Hedgehog 4: Ep2 (Original: $6.99, Sale: $0.99)
• Total War Battles (Original: $4.99, Sale: $1.99)
• Sonic CD (Original: $4.99, Sale: $0.99)

Mobile iOS: Sale Dec 20th – Jan 3rd

• Sonic & SEGA All-Stars Racing (Original: $1.99, Sale: $0.99)
• ChuChu Rocket! HD (Original: $4.99, Sale: $0.99)
• Crazy Taxi (Original: $4.99, Sale: $1.99)

Posted in: Gaming

ASPCA Adoption Center Tour, Pet Owner Tips and 10% Off Fee Discount #HappyHOWLidays

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Are you thinking of adding a pet to your family this holiday (or sometime next year)? If so then I hope you consider adopting from your local ASPCA instead of a pet store or puppy mill. I recently attended the ASPCA and Mom Central tour event at the ASPCA Adoption Center to learn more about the benefits of pet adoption.


In full disclosure I use to volunteer at the ASPCA in my early 20's and remember the organization offered so much in terms of adoption, followup pet care and activism against animal cruelty. Since that time I'm sure the organization has grown in many different ways and I was excited to speak to some of the ASPCA staff. Ok I was also excited to see and get to pet some of the animals, but that was a bonus.


The tour started with a presentation from ASPCA staff who discussed responsible pet adoption, young children and pets, and why not to adopt a puppy at a pet store. Sadly, many pet stores support the puppy mill industry.

Puppy mills treat dogs like products, not living beings, and usually house them in overcrowded and unsanitary conditions without adequate veterinary care, socialization, or even food and water.

To learn more about the pet store and puppy mill connection, visit www.nopetstorepuppies.com

After the presentation, the group toured the ASPCA Adoption Center and met some of the pets available for adoption.


We started our tour in the cat section.....


Then we toured the dog section.....

During both tours we learned about how the ASPCA cares for the animals from receiving to adoption and beyond. Each animal has a data sheet that details their history, socialization and any special needs like medication or needs to be in a single animal households (or multi animal since some like to be together). This helps potential adopters know if the animal is a good fit for their family lifestyle.


Before ending our tour, the kids in group received a treat. They learned how to ask permission before touching a dog and the proper way to pet them. It's important to teach children to respect an animals space. The ASPCA offers pet behavior tips and information on bringing new pets into the family.

So if your a family interested in adopting a pet this holiday, check out all that ASPCA has to offer in support, resources and lovable available pets looking for a home at the adoption center. As a bonus for the holiday, use this special code: HappyHOWLidays and receive 10% off the adoption fee

Happy Holiday!

To learn more about the ASPCA adoption center, visit - www.aspca.org/adopt
ASPCA on Facebook - https://www.facebook.com/aspca
ASPCA on Twitter - www.twitter.com/ASPCA

Note: I wrote this review while participating in a campaign for Mom Central Consulting on behalf of the ASPCA. I attended an informational breakfast and received a gift bag and promotional item to thank me for taking the time to participate. Views expressed are always 100% my own.

Posted in: Event

Wild Kratts Science Game and Special Episodes on PBS KIDS

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PBS KIDS is kicking off the New Year on a “wild” note! On Monday, January 21, PBS KIDS’ popular WILD KRATTS series will have kids and parents diving into a creature adventure with the premiere of a new science special — WILD KRATTS “Lost at Sea.” Along with the special science episode, there's a new online science game, “Dolphin Dive,”, which is the first PBS KIDS online game to include real

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Walgreens “12 Days of Beauty” Promotion

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This holiday season, Walgreens is excited to offer its first “12 Days of Beauty” promotion for its customers. It’s another way Walgreens is delivering great value and becoming a health and daily living destination for all.


Walgreens “12 Days of Beauty” promotion started on December 12th and will running through December 25th, so shoppers can take advantage of significant savings on popular personal care and beauty products.

Each day one item such as perfume, make up, nail polish and bath gift sets are available at a discount – some almost as much as 50 percent less!

Even better, some of the items during the promotion can also help you earn instant Balance Rewards points, which is Walgreens’ free loyalty program – 5K pts = $5, 10K pts = $10, 18K pts = $20, 30K pts = $35, 40K = $50.

To learn more visit - www.walgreens.com/12beauty

Note: I received samples from Walgreens “12 Days of Beauty” Promotion. No other compensation was received. Views expressed are always 100% my own.

Posted in: Beauty

Private Label products work in the grocerant ready-2-eat and heat-N-eat niche.

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Trader Joe’s, WholeFoods, TGI Fridays, Boston Market, Sheetz, Wawa and Walgreen’s all have enteredthe branded private label ready-2-eat and heat-N-eat fresh and prepared foodgrocerant niche.  Each is finding successwhile rolling out additional meal components. Consumers have responded positively, in fact the entire food industry istaking notice.Thom Bilschok globalpresident, innovation and strategy for SymphonyIRI stated while speaking aboutIRI’s new survey “Accelerating Growth in Uncertain Times” that “ mealingredients and components together make up the “hottest supercategory” … We’reprojecting that meal ingredients are going to grow over double digits for 2011and 2012,” he said. “Shoppers continue to [struggle] with expenditures.
Success leaves cluesand Blischok went on to make a number of suggestions. “Within mealingredients/components, retailers should invest in flavor innovation. “Peopleare getting tired of eating the same old meatloaf — they’d like to try adifferent kind of meatloaf,” he noted. “So if I were a retailer, I would do twothings: I would make sure shoppers understood that I’m there to help them makea simpler, better-quality, more value-driven meal than in the past; and I wouldbe doing some private brand innovation around flavors and taste.”  Regular readers of this blog are notsurprised by this at all.
Steven Johnson is Grocerant Guru at Tacoma,WA based Foodservice Solutions, with extensive experience as a multi-unitrestaurant operator, consultant, brand / product positioning expert and publicspeaking. Facebook.com/Steven Johnson, Linkedin.com/in/grocerant or twitter.com/grocerant

Whole Foods and Trader Joe’s Prove Private Label Power

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Food Shopping Destinations drive success. Trader Joe's and Whole Foodsprovide positive proof that a private label food products continue to garnerfavor with consumers.  In a study releaseJune 1, 2012, by Perception Research Services found that 86% of consumers buyPrivate Label products on a regular basis.
In fact, in two particular cases consumers go out of their way to buyprivate label.  Yes, those two cases wereTrader Joe’s and Whole Foods each known for high quality distinctiveofferings.   The study suggests that withproper innovation and focus, private label products can and do create valuewhile positioning a chain as a shopping destination with consumers.
Trader Joe’s and Whole Foods have created ready-2-eat and heat-N-eat freshprepared food items with qualitative differentiation as an entity with identitythat has help propel them into this private label leadership.
Last year industry wide several new food categories moved into the top tierof private label products in large part to rapid rate of growth they were: Soft Drinks, Frozen Meals,Salty snacks, and Cookies.
Consumers are now looking for private label products as a personalpreference.  This is a dramatic changefrom just 10 years ago when consumer simply wanted to save a few $ cents. Freshprepared ready-2-eat food has helped evolve this niche.  Both Whole Foods and Trader Joe’s arebenefiting from early leadership.
Outsideeyes can deliver top line sales and bottom line profits.  InviteFoodservice Solutions® to complete a grocerant program assessment, brand,product placement or positioning assistance. Since 1991 Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche visit Facebook.com/Steven Johnson,Linkedin.com/in/grocerant or twitter.com/grocerant

Starbucks is Frist Place not “third place”.

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Legacy foodretailers the ilk of Wendy’s, Chevy’s, KFC, Albertsons, Safeway and Rite Aidsputter to be a consumer relevant place; Starbucks has moved beyond the “thirdplace” for consumers too everyplace for consumers.
When food retailersthink success, they must think Starbucks. In the beginning Howard Schultz wanted consumers to think of Starbucksas the “third place” home, work and Starbucks. Howard simply did not stop there, today Starbucks is everywhere. 
Utilizing a localrelationship with Seattle based Coinstar, Starbucks (Seattle Best Coffeedivision) will begin placing kiosks around the United States this summerpositioning itself to sell coffee.  Isay, LOT’s of coffee.
With 20% of salesnow coming from food the addition of La Boulange will prove valuable inexisting coffee houses but even more valuable as a new line of ConsumerPackaged Goods. Starbucks will elevate this brand, educate the consumer andexploit a qualitative point of differentiation.
Just in case youmissed it, Socialbakers a social media and digital analytics firm found thatStarbucks is among the top five companies globally in terms of Facebook fans.
Watch for more inthe area of sustainability, additional fare trade coffee, less packaging withprolonged shelf life and new marketing that will ask consumers to bring in areusable cup.  These are not trends forStarbucks they are values.
Let us not forgetthe home.  Starbucks has shipped morethan 230 million k-Cups since it began selling the pods last year atsupermarkets and retailers. Then for home and on the go there are two newFrappuccino’s this spring. 
Many legacy foodretailers continue to practice brand protectionism, stifle the brand whilediminishing consumer relevance. McDonalds and Starbucks are two companies that understand the consumeris dynamic not static.  Brands must bedynamic, evolving with the consumer. Starbucks is growing its brand value with the consumer are you?  Do you understand vertical brand integrationas well as Starbucks?
Invite Foodservice Solutions® to complete agrocerant program assessment, brand, product placement or positioningassistance.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the globalleader in the Grocerant niche visit Facebook.com/Steven Johnson,Linkedin.com/in/grocerant or twitter.com/grocerant.

Non-traditional Food Retailers Pose Growing Threat to Restaurant Chains.

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The line between restaurants and foodretailers is growing ever thinner. The fight for America’s food dollarscontinues to intensify as consumers find fresh prepared ready-2-eat foodoptions at a wide and growing array of outlets across almost every channel:convenience stores, chain drug stores, restaurants, grocery stores, clubstores, vending and even more non-food retailers like dollar stores.  While manufacturers, retailers andrestaurants worry about choice overload, consumers have embraced their newchoices and show no signs of returning to the old ways. This fight is takingplace in what is called the grocerant niche.
The restaurant industry is not anindustry known for trying to be first as in fastest to market with an ideation,food or technology advance. In the United States the larger the chain in almostall cases the more slowly they are to adopt something than a smaller chain orindependent restaurants will.  Chainrestaurants goal is simple feed one meal at a time in the restaurant whileprotecting and edifying the brand.
Historically chain restaurant leaders have denied thecredibility of start-up competitors as non-relevant. The pizza sector is agreat example; evolving from family dinning independents to national chain of“Red Roof” Italian, then to delivery only outlets and now take-N-bake isgarnering market share in the pizza sector.
At the intersection of the consumer,fresh prepared food and technology we fine that consumer eating behavior isevolving and is now beyond the control of traditional food marketers. Evolvingculture and lifestyle, demographics along with the new uncertain economy areall putting pressure on the American food consumer: Demands of work, economicshrinkage, demands of raising a family, commuting, social interaction, kid’safter-school activities, all contribute to a food marketplace where conveniencevies with price over legacy brands. Recent advances in food packaging and newpoints of non-traditional food distribution have empowered consumer choice, andAmericans are embracing these choices even as legacy marketers cringe. Who’safter restaurant food dollars simply put everyone.
Why should you care if Walgreens isselling fresh prepared ready-2-eat and made-2-order sandwiches? Why should youcare if Whole Foods, Trader Joe’s, Safeway and Wegmans are selling ready-2-eatand or heat-N-eat fresh pizza?  Whyshould you care if Coinstar is selling Seattle Best Coffee at 1,000 locationsfor $1.00?
You should care because they areselling it, and you are not! The fastest growing sector of retail food servicefor the past four years has been the Convenience store sector.  The C-store sectors growth in large part hasbeen driven by fresh prepared food. Non-traditional avenues of distribution aregrowing, gobbling market share while establishing new patterns of consumption,price points and customer loyalty.
Trader Joe’s and Whole Foods have created ready-2-eat and heat-N-eat freshprepared food items with qualitative differentiation as an entity with identitythat has help propel them into ready-2-eat fresh prepared food leadership.  In fact recent research shows that bothTrader Joe’s and Whole Foods are each known for high quality (restaurantquality) ready-2-eat and heat-N-eat foods with distinctive offerings.   More important each is leading withinnovative products and package size that create value and have positioned eachchain as a food shopping destinationfor meal components customized and personalized for immediate consumption ormix and matched for a meal time at home. In short they are stealing yourcustomers.
Walgreens fresh prepared food is restaurant quality and priced less thanPanera Bread or Corner Bakery.  BothPanera Bread and Corner bakery thrive in urban locations. Walgreens is nowgrowing price, quality and speed of service advantages over legacy retailers.  Legacy restaurant chains must reconsider thespeed at which they evolve and adapt or non-traditional outlets will captureprofits margins as well.
Traditional views of meals and mealtimecan pretty much be discarded. Legacy retailers waiting for the “next big thing”to copy simply might be out of luck this time. Legacy food retailers may not like to be first movers very much but itmay prove that waiting too long will not work this time.
The retail food world is evolving at anever increasing pace filled with innovation in food, portion size, points ofdistribution, and quality fresh prepared meal solutions.      The price, value, service equilibrium is resetting in retailfoodservice.   In order to edify thebrand and reinforce consumer relevance restaurateurs leverage FoodserviceSolutions® 5P’s of food marketing: Product, Packaging, Placement,Portability and Price.
Many legacy foodretailers continue to practice brand protectionism, stifle the brand whilediminishing consumer relevance.  Theconsumer is dynamic not static.  Brandsmust be dynamic, evolving with the consumer. Four years of watching other retail sectors thrive should be longenough. Success in the restaurant world is no longer simply about what happenswithin your 4 walls. 
StevenJohnson is Grocerant Guru at Tacoma, WA based Foodservice Solutions, withextensive experience as a multi-unit restaurant operator, consultant, brand /product positioning expert and public speaking. Facebook.com/Steven Johnson, Linkedin.com/in/grocerantor twitter.com/grocerant

NPD: says coffee can tilt the scales in favor of convenience stores.

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Theconfluence of ready-2-eat, heat-N-eat fresh prepared food with a quality coffeeprogram can tilt the consumer frequency scales in favor of conveniencestores.  NPD’s Convenience Store Monitorrecently revealed that “86 percent of coffee purchases are planned.

Infact the report stated that “ The average customer purchase is $6.83.  In addition 45% of consumers who purchasedcoffee between 6 and 10 am included a food item.” Grocerant mix and matchbundling products have been leading the retail food service sector in growthfor several years. 

Thereason a strong beverage consumer is so imported was highlighted in the report.“According to the Convenience Store Monitor, dispensed beverage buyersare much different than average c-store customers, who tend to be 18- to49-year-old males. Dispensed beverage buyers are often female, aged 35 to 64,white collar, Hispanic and from larger households. Those who purchase coffeetend to be 45 to 65 years old, white and blue collar, strong militaryconnection, smaller households and higher income.”

These consumers are migrating to anon-traditional fresh food format and abandoning legacy retail shoppingpatterns for a more contemporized consumer focused retail foodserviceexperience.  If success leaves clues allfood retailers need to pay attention to the quality attributes found withinthe grocerant niche.
Steven Johnson isGrocerant Guru at Tacoma, WA based Foodservice Solutions, with extensiveexperience as a multi-unit restaurant operator, consultant, brand / productpositioning expert and public speaking. Facebook.com/StevenJohnson, Linkedin.com/in/grocerant or twitter.com/grocerant