RRupdates

 

 

Monday
Nov272017

Chili's Upgrade

Recent visit to Chili's for dinner - great execution on food & service. Plate coverage was great with lot's of leftovers.

 

 

Tuesday
Oct312017

Dunkin' on Convenience Stores

Dunkin' recently stated that c-stores have to get into high margin coffee to offset declining tobacco & gas sales (helped by a move to electric cars) & are becoming more like restaurants.

 

Tuesday
Oct312017

Red Robin Bottomless Sides

Notice difference in Red Robin's serving size between its first side and free 2nd side as part of its bottomless value offer. In any case, food & service was excellent.

Friday
Oct272017

What about QSR Dine-in??

Ask a QSR operator about remodeling and they will often tell you that interior investments are a waste of money because 80%+ of their sales are through the drive-thru.

However, McDonald's recently made a great point about its decision to invest in its Experience of the Future interior upgrade - a modernized, updated in-store experience with table service may prompt more dine-in as consumers may have flocked to drive-thrus in the past to avoid outdated, unpleasant in-store experiences. 

In other words, inviting interiors may prompt more consumers to come into the store where they may linger and spend...

Could the Drive-Thru Mix at this Store Exceed its Dine-in Mix?

 

 

Wednesday
Oct182017

Impact of Portion Size

  • What is an operator with limited pricing power to do when costs are rising? 
  • Some operators might be tempted to reduce portion sizes, but how is this practice perceived by consumers? 
  • According to our survey, ~29% of consumers perceive that operators are currently serving smaller portions in a difficult operating environment.
  • While some consumers prefer smaller portion sizes, it is notable that ~16% of consumers are unhappy with smaller portion sizes. We believe this must have negative traffic implications.