Making Sense Out of the Complexities of Foodservice

Posted by IFMA June 18, 2014

Tagged in COEX Connect Foodservice Channel Partners Foodservice Industry Research Foodservice Operators Industry Research Leadership Optimize

Doug Brooks, former CEO of Brinker (Chili's and Maggiano's), described several key foodservice industry trends and discussed how operators can respond to these trends at Chain Operators Exchange, COEX. In this environment of marketplace mayhem, the challenge for restaurants is to adapt and improve without losing sight of their brand's core values.

Key Takeaways:

The restaurant industry is one of the largest in the U.S. and has an increasing economic impact. The past few years have been a period of economic and societal mayhem. The economy has been sluggish, the government has been ineffective, consumer anxiety has been high and confidence has been low. Society has been disrupted by technology and social media. This chaos has affected the foodservice industry, which plays a key role in America.

For 2014, the foodservice industry will have $683 billion in projected revenue (more than the agriculture, motion picture and airline industries combined).
At 13.5 million employees (10% of U.S. workers), the industry is the second largest private employer in the country.
50% of all Americans have worked in a restaurant.
The industry has added two million jobs in the last decade.

Login to view Making Sense Out of the Complexities of Foodservice. Stay tuned for more COEX Executive Summaries. This summary and all others in the series are exclusively available to IFMA members. Contact ifma@ifmaworld.com to discover more benefits of being an IFMA member.

Brinker COEX Summary

Subscribe Now

May 19

Gold & Silver Plate Celebration

This Annual IFMA Gold & Silver Plate Awards event during NRA Week enables manufacturers to honor the nation's top operator talent. Annually, IFMA grants Silver Plate Awards in nine operator categories and honors one winner with the prestigious Gold Plate Award on the night of the celebration. This event affords the perfect opportunity to entertain operator customers.

Leading operators on innovation, sustainability and supplier relationships

Find out what leading foodservice operators had to say on innovation, sustainability and managing supplier relationships at COEX 2013.

Collaboration Techniques for Menu Changes, Product Improvements and Reacting to Today’s Demanding Guests

No activity is more mission critical for restaurant operators than menu development. Poor attempts at menu development won't always mean the demise of a concept, and successful menus won't ensure business success, but the quality of menu development definitely affects a restaurant's success.

Operators on Driving Consumer Demand

Consumers have become more knowledgeable about the food they eat, and are increasingly interested in doing business with companies in all industries, including foodservice, who share their values and are part of their community. They also care a great deal about experiences and value. Therefore, creating demand in the future will still be about the basics of food, service, and cleanliness, but will increasingly be about experiences and choices.

Supermarket Report Provides Insight Into a Growing Channel

Datassential's newest segment report gives an in-depth analysis of Supermarket Prepared Foods, including who their patrons are, their offerings, what they want from suppliers and much more. Increase your understanding of the supermarket segment and how to grow in it with this hot-off-the-press report.

Casual Dining's value pricing dilemma and how to regain momentum

With QSRs on the rise and many casual dining chains opting for a QSR approach, the focus on price point is more important than ever. As a foodservice manufacturer, you can support operators in their success with a keen eye for menu development, LTOs and more. Read on to find out how.

Trends in Specialty Beverages

Specialty beverages are moving through the menu adoption cycle faster than ever as more and more new items are introduced into the foodservice marketplace. At a July 2013 Chain Operator Forum, these trends were presented and discussed in an open forum with leading chain operators and foodservice manufacturers.

Operators on Driving Supply Chain Efficiency

The foodservice supply chain matured over the past decade, with increased use of technology, more data, and improved collaboration. We asked operators to weigh in on how this has effected them.

Industry-Wide Initiatives Changing the Face of Foodservice

Foodservice manufacturers, distributors, and operators have many mutual goals - above all to grow the industry by providing greater value to consumers. In an unprecedented presentation at Presidents Conference 2013, Larry Oberkfell, Dawn Sweeney, and Mark Allen took the stage together to evoke a call-to-action for the entire industry.

Doug Brooks on making tough choices in foodservice

A 48-year industry veteran, who spent the last nine at the helm of Brinker International, Doug Brooks knows a thing or two about finding focus in foodservice and will share his experiences at Chain Operators EXchange (COEX) 2014.

Foodservice Spending Is Up but Visits Are Flat As Consumers Continue To Eat More Meals At Home

Foodservice spending, which was up 3 percent in the year ending April 2015, did not equate to foodservice visits, which were flat in the period, according to The NPD Group, a leading global information company. The foodservice industry remains challenged to get people out of their homes to eat versus eating in home. Four out of five meals are prepared and consumed at home and in home meals have been on the rise for several years, reports NPD’s ongoing food consumption market research.