Council Members in this Study Group: 11
This study group may include experts knowledgeable on topics such as automotive manufacturing and dealerships, after market distribution, alcoholic and non-alcoholic beverages, convenience stores, supermarkets, packaged goods manufacturing, department stores and discounters, jewelry and cosmetics, hotels and resorts, restaurants, casinos, and the travel industry, among others.
Leading institutions connect with members of this Study Group through GLG
President
Emerging Food Technologies ![]()
Daniel Durick is the President of Emerging Food Technologies, a strategy, sales, development, and operations consultant where he has worked since 1983. Mr. Durick has over 28 years of quality food, beverage, processing and operations experience in a wide variety of multi-unit restaurant and supermarket...
Steve BigariChief Executive Officer
I3 Marketing ![]()
Steve Bigari has been in the restaurant industry since 1987. He currently serves as CEO of I3 Marketing, a consulting firm and call center serving a diverse group of national, regional and local restaurants that he started in 2006. In addition, Mr. Bigari founded America's Family, a non-profit which...
Opinions and analyses expressed in GLG News are solely those of the author. See the Terms of Use for details.
Starbucks Lean Alone Will Not Beat McDonald's
August 5, 2009
Steve Bigari, Chief Executive Officer , I3 Marketing
Starbucks Works on Leaner Strategies | online.wsj.com
Starbucks recent attempts will not be enough to stem the market share inroads made recently by McDonald's. The Combined Beverage plan of McDonald's is a comprehensive program built on a solid foundation that is both strategically and tactically solid. Concurrently, Starbucks jumps from sandwiches...
Asset write-offs are a good idea; will strengthen future earnings for restaurant companies
March 3, 2009
DineEquity 4Q loss widens on charge | www.nrn.com
Hand-wringing abounds over recent impairment charges being absorbed by restaurant companies. The concerns are overwrought. In fact, the current round of write-downs will serve to strengthen survivors as the economy eventually recovers.
Understanding Menu Price Sensitivities - Key to Profitability
June 20, 2008
Casual chains pressed to cut portions, prices | www.nrn.com
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.
Sale-leasebacks are short term fix with negative long term implications for restaurateurs
April 29, 2008
Restaurateurs turn to sale-leaseback deals to convert assets into capital for expansion | www.nrn.com
There are better ways to raise capital to fund operations and growth than divesting precious real estate assets. The cash flow implications of sale-leaseback transactions are daunting over the long haul, and will ultimately have a negative impact on many operators. Restaurateurs shouldresist...
Restaurant Operators - 2008 Is your Company Ready for What's Coming?
March 25, 2008
Daniel Durick, President, Emerging Food Technologies
Restaurant Food Trends For 2008 | www.quazen.com
As this first quarter of 2008 comes to an end, what's ahead for the Restaurant Industry in Q-3, Q-3 and Q-4? Commodity Prices escalating at unprecedented rates, customer traffic softening, labor costs rising, bottom lines dwindling, talent pools shrinking, facility expenses uncontrollable, oil prices...
| Study Group Name | No. Members |
|---|---|
| Restaurant Consultants | 175 |
| Experts in the Leisure & Lodging Council | 4875 |
| Domino's Pizza Experts (US) | 63 |
| Direct Mail Marketing Experts (North America) | 433 |