AMBCC Restaurant Owners and Food Service Professionals1

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Restaurant Owners and Food Service Professionals Council

The AMBCC Restaurant Owners and Food Service Professionals is comprised of restaurant owners, operators, caterers and food service providers and outlets. The ROAFSP works to represent, educate, and promote member food service owners and professional help to ensure them economic opportunities and market presence

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AMBCC Restaurant Owners and Food Service Professionals1

  1. 1. RESTAURANT OWNERS AND FOODSERVICE PROFESSIONALS
  2. 2. The US restaurant industry includes about 480,000 restaurants with combined annualrevenue of about $400 billion. Major companies include McDonalds; YUM! Brands(KFC, Pizza Hut, Taco Bell); and Darden Restaurants (Olive Garden, Red Lobster). Theindustry is highly fragmented: the 50 largest companies hold just 20 percent of themarket.Industry segments include: Breweries, Wineries, Food Wholesalers, Bakery ProductManufacturing, Casual Restaurants, Fast-Food & Quick-ServiceRestaurants, Specialty Eateries, Grocery Stores & Supermarkets, Beer, Wine &Distilled Spirits Wholesalers, Coffee Shops Source Hoover.com
  3. 3. AMBCC Restaurant Owners and Food Service Professionals Council Restaurant Owners and Food Service Professionals Council The AMBCC Restaurant Owners and Food Service Professionals is comprised of restaurant owners, operators, caterers and food service providers and outlets. The ROAFSP works to represent, educate, and promote member food service owners and professional help to ensure them economic opportunities and market presence.
  4. 4. Restaurant in Georgia Restaurants in Georgia are a driving force in the state’s economy Restaurants generate tremendous tax revenues. They provide jobs and build careers for thousands of people. They also provide healthful options for their guests, give back to their communities, and work to reduce their impact on the environment. Visit www.restaurant.org to learn more about what the restaurant industry does for Georgia and the nation in four key areas: profitability and entrepreneurship, jobs and careers, food and healthy living, and sustainability and social responsibility.
  5. 5. In order to focus strategic planning goals, industries withinthe ROAFSP Sector will be grouped in the followingcategories:  Family Owned  Private Chains  Global Franchise  Manufactures (Food & Beverage)
  6. 6. Growing Family Owned Operations The ROAFSP helps family owned businesses establish more customers and build capacity in an effort to establish sustainable brands and chains. We utilize our strategic marketing partners to creating online promotions that deliver real-world results. .
  7. 7. Projects and Initiatives
  8. 8. Restaurant Sector Growth Restaurant industry sales are expected to reach a record $604 billion and post positive growth in 2011 after a three-year period of negative real sales growth, according to the National Restaurant Association 2011 Restaurant Industry Forecast. Sales are projected to advance 3.6 percent over 2010 sales, which equals 1.1 percent in real (inflation-adjusted) terms. Sales at the nations 960,000 restaurants represent 4 percent of the U.S. gross domestic product, and restaurant employees comprise nearly 10 percent of the U.S. workforce. Restaurants are the nations second-largest private sector employer with 12.8 million employees. The industrys total economic impact exceeds $1.7 trillion, as every dollar spent in restaurants generates $2.05 spent in the overall economy. .
  9. 9. Restaurant Industry Forecast The 2011 Restaurant Industry Forecast includes economic, workforce, consumer and menu trends, as well as information for restaurant operators to overcome the current economic challenges and position themselves for future growth.
  10. 10. Top 10 Expenditures for Black Households 1. Housing 100.2 2. Food 53.8 3. Automotive 28.7 4. Retail 22.0 5. Health Care 17.9 6. Insurance 16.6 7. Telephone Services 14.0 8. Contributions 11.4 9. Furnishing and Equipment 10.7 10. Personal Care 6.3
  11. 11. Food Industry Sector Ecosystem The food supply chain is a complex space. With thousands of players, from the family farm to the road-side sandwich shop, collaboration is the key in making it all work together. We will research the various food supply chains and look at how food traceability supports food safety, track and trace, branding, and supply chain efficiency.
  12. 12. Pricing on Supply & Demand Global supply chains, allow us to have an abundant sources of food, but not without cost. Variable supply due to bad weather, spoilage in transit, waste, and disease can plague the industry. Most consumers are unaware of these issues and look forward to that nice nutritious fork of food, brought to us by a complex chain from growers to chefs, all experimenting with their growing methods and recipes.
  13. 13. Restaurant Tech According the research by the National Restaurant Association Social media savvy consumers (frequent users of at least one social media tool, including Facebook, Twitter, mobile phone applications such as Foursquare or Urban Spoon, or online review sites such as Yelp) are more active in the restaurant community and dine out more frequently than the general public. More than eight out of 10 restaurant operators say social media will become a more important marketing tool in the future. More than half also say they are likely to incorporate Facebook, online review sites, Twitter and blogs into their marketing mix in the next two years.
  14. 14. Socially Responsible Restaurant Practices With the fast growing numbers of people across the planet who are concerned with their environmental impact, an unprecedented amount of restaurants are attempting to become more environmentally responsible. These restaurants are increasingly requesting a diverse line of credible green products from their distributors. The sense of transparency and credibility of environmental claims that manufacturers are making are in high demand. A Restaurant SubstainabilityConsultant assist restaurant owners or managers on running the business more sustainable and profitable manner. They incorporate green sustainable practices in the restaurant operations and develop customized best practices policies suited to the restaurants needs. Sustainability consultants have an important and socially responsible role to promote sustainable practices in businesses and show them that they can considerably improve their bottom line with energy efficiency and resource conservation.
  15. 15. How New Restaurants Create Jobs Business District Survey A New Business is Established Create jobs directly in Local businesses the business supply services Other companies are attracted to the area Workers spend their income in the local More jobs are indirectly area; taxes revenues created increase The success of thebusiness attracts otherbusinesses to the area, Activityincreasing profitability Taxs spent on and revenue for re- improving infrasture, investment image and services Money lost through leakage
  16. 16. B.I.G. Restaurant Development Projects Business District Development-Evaluating Retail Opportunities Restaurant Demand Retail Supply (Square Feet) Based (Square Feet) Based on Trade Area on Trade Area Demographics Inventory Other Demand Considerations Other Supply Considerations Survey and Focus Retail Mix Analysis Group Research Conclusions: Retail Expansion Trade Area and Recruitment Competitiveness ofDemographic and Opportunities Existing Food ProvidersLifestyle Analysis in the Trade Area Analysis of non-local Competitiveness of Market Segments (tourist, Existing Locations workers, second Outside of the Trade Area homeowners, etc. Consumer Behavior and Trend is Store Category Source:
  17. 17. How the AMBCC Promotes Member Business BrandMeAMBCC Social media savvy consumers (frequent users of at It’s all about reach- Influence individuals who are least one social media tool, including Facebook, actively searching for news and information about local area businesses, community organizations, and Twitter, mobile phone applications such as resources. Foursquare or Urban Spoon, or online review sites such as Yelp) are more active in the restaurant community and dine out more frequently than the general public. More than eight out of 10 restaurant operators say social media will become a more important marketing tool in the future. More than half also say they are likely to incorporate Facebook, online review sites, Twitter and blogs into their marketing mix in the next two years. Source: National Restaurant Association
  18. 18. Online Network
  19. 19. Promotional Campaign: Taste of Soul Tour The AMBCC is committed to ensuring our member businesses gain significant market share through the launch of various promotional campaigns. We leverage multiple channels to reach a range of targeted audiences. Our goal is to ensure our members not only find more customers, but find the right ones “Taste of Soul Tour" is a statewide campaign designed to spur support for participating member restaurants. Campaign Cycles: Feb.-Mar / June-July / Sept-Oct/
  20. 20. AMBCC ROAFSP Key Stakeholders (Advisory Board) The focus of this unit is to recognize the nature and scope of the AMBCC’s diverse range of stakeholders (of which members are part) and their relative importance to the Restaurant marketing process and the brand strategy Owners & Food Service of the organization. Professionals
  21. 21. Industry Events
  22. 22. Atlanta Metropolitan BlackChamber of CommerceRestaurant Owners and FoodService Professionalseat@ambcc.orgVisit us on Facebook

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