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GLG News by Restaurant Consultants

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John MacalusoNovember 18, 2008
Restaurant prices will plateau, not fall.
Analysis of: Price for Oil, Grains Fall -- But Food Prices Unlikely to Soften Before 2009 | www.soyatech.com
Author: John Macaluso, President & Chief Executive Officer, Cornell Management Group
1. The article is accurate -- it will be some time --many months -- before retailers and restaurants see prices falling.2.  Restaurants will maintain higher prices, even after their food costs start to fall.3.  The food industry has been hard hit by higher commodity costs, and they will attempt...
October 27, 2008
Sonic Company Store Performance: check out the marketing plan
Analysis of: Sonic Corp (SONC): Whats up with the company unts? | www.sonicdrivein.com
Author: GLG Expert Contributor
Sonic Driveins are reacting to the difficult environment, and sales shortfalls in their company stores. They recently announed a re-franchising (sale of company units)  thrust, and many other actions. Yet, the fix might be as simple as reworking the marketing plan.
October 6, 2008
Sonic (SONC) Refranchising: Many Moving Pieces
Analysis of: Sonic: Refranchising Push | reno.wsj.com
Author: GLG Expert Contributor
Sonic's recently announed refranchising push displays many of the issues underway facing the chain restaurant sector. Careful analysis is necessary to execute the plan.
September 19, 2008
Food and other Cost Inflation Effects on Restaurants
Analysis of: Olive Garden and Red Lobster to raise prices- Parent company announce bigger than usual increase to investors | www.msnbc.msn.com
Author: GLG Expert Contributor
While the end of food inflation is not at hand, restaurants must manage the price/value/promotion relationship cafefully. New factors have emerged this week that will affect restaurants. Some restaurant companies will have earnings shortfalls later in 2009.
John MacalusoSeptember 12, 2008
Casual/family dining DineEquity is running out of equity!
Analysis of: DineEquity Meltdown Predictable | biz.yahoo.com
Author: John Macaluso, President & Chief Executive Officer, Cornell Management Group
1.  DineEquity, now one of the largest casual/family dining chains is a bellweather for the segment.2. All the equity has been squeezed out of the balance sheet:     *Divested the real estate and corp. investment underlying franchise              ...
September 11, 2008
Restaurants Have Good Reason for Concern
Analysis of: Restaurant Chains Concerned About Rising Commodity Prices and Energy Costs | www.chainleader.com
Author: GLG Expert Contributor
2009 Chain Restaurant Problems: Higher costs, tougher distribution environment & lower customer counts
September 11, 2008
If Julia Can't Do It - Nobody Can
Analysis of: DineEquity Meltdown Predictable | biz.yahoo.com
Author: GLG Expert Contributor
Julia Stewart's ability to make critical deals with Applebee's franchisees may make or break Dine Equity
September 11, 2008
Recent DineEquity Meltdown Predictable
Analysis of: DineEquity Meltdown Predictable | biz.yahoo.com
Author: GLG Expert Contributor
The DineEquity meltdown is symptomatic of the risks of doing business predicated on financial engineering. Stock price and The Street were slow to pick up on the risks on this business.
John MacalusoAugust 1, 2008
Late hours Cause Heartburn for BK FRanchisees!
Analysis of: Burger KIng Franchisees Sue Over late Hours | www.miamiherald.com
Author: John Macaluso, President & Chief Executive Officer, Cornell Management Group
Burger King Franchisees face internal cost pressures and profit erosion at a critical time.On top of commodity increases and declining sales patterns, BKC mandate could drive several franchises into BK.BKC show indifference to profit and survival of their franchisees.
June 20, 2008
Understanding Menu Price Sensitivities - Key to Profitability
Analysis of: Casual chains pressed to cut portions, prices | www.nrn.com
Author: GLG Expert Contributor
Most restaurant companies do not have the right information to make smart pricing decisions.  They need to understand the price sensitivity of every item on the menu. This involves using behavioral research more than the attitudinal research that most restaurant companies favor.

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