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Main challenges of the leaders of the restaurant industry

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Different threats and risks seem to be invading the offices of the main leaders in the restaurant industry sector in the US, según un interesante estudio que ha realizado la consultora L.E.K. Consulting.

Increasing labor costs, rising food prices, he increased competition through retail and selling food online, They appear to be the major concern of the great industry leaders. These affect the margins of their companies and the future viability of their business.

The consultancy surveyed 230 Leaders of the main operators of restaurants and food services to measure the pulse of the sector in the US.

They detected the existence of una preocupación por parte de estos líderes que amenazaba la continuidad del crecimiento conseguido durante una década por la industria de los restaurantes. This even led to the sector from March of 2015 to grow above the supermarket industry or retail sales in the US.

Increasing labor costs, rising food prices, increased competition through retail and food sales online, They appear to be the major concern of the great industry leaders. These affect the margins of their companies and the future viability of their business.

Despite the general optimism, since three-quarters of respondents expects growth professional increase the next three years compared with the previous three, recognize that They will face new strategies and new competitors costs for growth to continue.

The 5 main challenges of the restaurant industry:

1.- Aumento del coste de las materias primas o de los alimentos

He 40% leaders said the rising food prices is the main risk facing the sector, They expect these to increase over the 2% annually over the next three years.

2.- Rising labor costs

He 38% He said the increased labor costs It was also a major concern for industry growth in the coming years, which has caused many traders are decreasing full-time contracts and the number of hours employees.

3.- Incremento de la competencia

A 21% of respondents see a major threat in the prepared food that customers can buy in supermarkets and grocery stores, mainly because the cost of food in restaurants have grown 2,7% at 2016. Conversely, en las tiendas y supermercados están en un proceso deflacionario que si continúa así los próximos años puede llegar a generar una desventaja competitiva para el sector muy importante.

4.- Amenaza de las nuevas tendencias digitales de consumo

The online food stores, la nueva tendencia de los pedidos a domicilio and buying food kits over the Internet serán una amenaza a sus negocios durante los próximos tres años. Especialmente preocupante es la incursión en el sector de empresas de tecnología como el ejemplo de Amazon Fresh.

5.- Incremento de las exigencias de seguridad alimentarias

Another area of ​​particular concern to large operators is the resource burden of maintaining the past food standards, imposed to prevent events like those that occurred by outbreaks of E.coli bacteria in Chiplote. Estos cambios les obligan a adecuar muchos procedimientos que garanticen la máxima calidad de los ingredientes y que aseguren la perfecta conservación de toda la cadena de suministro.

Soluciones para ser competitivos en la industria de los restaurantes

Faced with these five major challenges for the next three years, las soluciones que recomiendan los principales líderes encuestados para seguir siendo competitivos son las siguientes:

  • Mayor innovación en los menús:

The clientele is increasingly demanding ingredients with letters and restaurant menus. Traders see it an opportunity to offer those products that claim to improve your experience y la fidelización de nuevos clientes. In fact, the 44% They said they see in the incorporation of healthy and nutritious food an important way to increase sales over the next three years and the 36% He said it would particularly focus on local ingredients.

  • Increased innovation processes:

Through research and implement new processes to achieve reduce costs that are likely to grow in coming years. Some are re-negotiating contracts with suppliers to seek more favorable terms or even international partners that allow them to be more efficient, others are relying on food companies to better control prices, comprando alimentos en una fase de preparación posterior que les permite ahorrar costes de mano de obra en la manipulación de los mismos.

  • Customizing dishes:

Buscar nuevos nichos de mercado que permita a los operadores reducir sus costes de materias primas y mejorar la experiencia del cliente. We came in the era of ultra-personalization where customers will be able to build your own dish, that allows them to adapt to their nutritional needs and avoid food waste.

  • The Foodservice increasingly become closer to the retail:

With the growth of retail concepts that will invade food sale to consumers, restaurant operators will have to consider the possibility of approaching sales techniques in this sector, completing its traditional offering with labeled with the quality of your brand but packaged for a quick sale that allows them to increase their income and subtract consumer customers of retail food products.

It seems that no doubt we face a complex scenario in the coming years where new competitors are taking significant positions in the sector, customers have increased and outsourced their moments of consumption and emergence of new forms of access to food, where digital processing allows customers now are those who put the context of the place and how they want to consume foods.

It seems that no doubt we face a complex scenario in the coming years where new competitors are taking significant positions in the sector, customers have increased and outsourced their moments of consumption and emergence of new forms of access to food, where the digital processing allows customers now are those who put the context of the place and how they want to consume foods.

maybe We began a new era donde un porcentaje muy importante de la alimentación diaria de la población en los países desarrollados ya no pasa por cocinar, understood from the classical or traditional concept, si no por acceder a las múltiples opciones que este entorno de hoy nos ofrece para conseguir alimentarnos de una forma diferente.

If you want to read the full study what you have available in the #ClubDiegoCoquillat

Main challenges of the leaders of the restaurant industry
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About the Author

Diego Coquillat

Director and CEO of DiegoCoquillat.com, teacher, consultant, lecturer and entrepreneur incorrigible. If you can not find it here, search near the sea. Passion for new technologies and restaurants ... passion for life.

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