Материалы Гайдаровского Форума-2015

1. Recession
and Foodservice
Presented by Nir Ilani
General Manager
Unilever Food Solutions Russia, Ukraine & Belarus

2. V.U.C.A.
world

3. Global Recession and Foodservice 3
Operators are squeezed
Consumer Pressure
•Consumer spends less
• Reduced frequency
• Less spent per check
• More demanding consumers
Operational Pressure
• Increased raw material cost
• Financial pressure (cash, credit, rent)
• Inconsistent supply chain

4. Global Recession and Foodservice 4
What operator needs to do
Manage costs
• Staff optimization
• Delay investments
• Reduce portion size
• Shorter opening hours
• Buy smarter
• Cook differently
• Monitor waste
• Remember: cash is king (profit vs profitability)

5. Global Recession and Foodservice 5
What operator needs to do
Attract guests
• More menu variety
• Re-engineer menus and wine lists to maintain margins
and attract guest
• Affordable chef’s specials
• Promotions and discounts
• ½ portion, mini desserts, tapas
• Train waiters to sell more items (desserts, beverages)

6. Global Recession and Foodservice 6
We shouldn’t come here:

7. Global Recession and Foodservice 6
We shouldn’t come here: