Nov. 20, 2013
The National Restaurant Association this week released a new edition of the Restaurant Operations Report, a comprehensive resource that aims to help restaurant operators strengthen their financial performance.
Produced in collaboration with Deloitte & Touche LLP, the report allows restaurateurs to compare their operations to similar ones to better detect potential problems, manage costs and become more efficient, according to a news release.
"Understanding how a restaurant is performing and allocating its resources in comparison with establishments of a similar business profile could help operators position their establishments for growth and optimized profitability," said Hudson Riehle, senior vice president of the research and knowledge group for the National Restaurant Association.
Based on financial data from more than 630 restaurants, the Restaurant Operations Report analyzes restaurant income and expense statements to generate operations data for four restaurant profiles: three in full-service (per-person checks of under $15, $15 to $24.99, and $25 and over), and one in limited service. In each profile, the data breaks down by sales volume, location type, menu theme and ownership. The cost categories match up with those presented in the NRA's The Uniform System of Accounts for Restaurants.
Marketers meet in Denver
The NRA's Marketing Executives Group welcomed restaurant marketers to Denver for its fall conference late last month with a new Ted-style format and two full days of guest speakers, networking opportunities and an exchange of ideas, according to a news release.
Guest speakers included Kaihan Krippendorff, strategist, book author and Fast Company blogger; Dan Fogarty with Noodles & Co.; Jen Klawin with Tumblr; Jeff Poer, founder of Pangeo Coffee and Tea; and Frances Allen, chief marketing officer for Denny's, just to name a few. Topics ranged from how companies can become involved in social change and how to effectively use social media to reach guests to rejuvenating an iconic American brand.
"I think our Ted-style format was extremely effective," said Jennifer Weerheim, co-chair of MEG and director of branding for Yard House Restaurants. "We were able to cover a lot of ground in just two days, and our breadth of topics really touched on all areas of restaurant marketing. From corporate responsibility and policy development to staying relevant in an ever-changing market, the conference was very topical to our industry."
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