Category Archives: food

Pivoting From Cocktails To Cleaning

Happy Foodie Friday! This week our food-themed screed takes us to the land of alcohol, a place that I have a feeling many of you have visited several times over the last few weeks as a scenic detour in your home confinement. Like many of you, part of my very limited activities over the last little bit has been the often quixotic search for hand sanitizer and toilet paper. The good news is that toilet paper seems to be much easier to find of late while sanitizer remains elusive.

There are many small distilleries near where I live which make everything from vodka to rum to moonshine (hey, it is the South!). Many of them have converted their processes over to produce hand sanitizer which is after all, alcohol-based. One place nearby is selling their sanitizer by the gallon at prices which are reasonable, thereby doing both their shareholders and our community a service. Why the shareholders? Because many of their customers, along with those of their competitors, happen to be restaurants and bars, which are closed except for carry-out. Booze sales are confined to beer and wine in the carry-out world for the most part. That’s our thinking point today.

These businesses have managed to pivot from making one in-demand product to another. This pandemic has caused many other businesses to rethink how they do things as well and to make some changes. For example, I represent a number of companies that run after-school programs. With no school (and no gatherings allowed), most of them have pivoted to providing those programs online. When things calm down, they’ll return to their old model but most indicate they’ll keep the new, online model as well since it seems to be working quite well.

Another example. Companies are cutting down on non-essential costs.  They are reallocating their budget from physical in-person processes such as travel, conventions, etc. into digital or virtual tactics. If your primary sales channel is trade shows, are you ready to pivot to some other model since consumers might be wary of large gatherings such as home shows and business buyers may not be allowed to travel to whatever conventions remain?

Has online commerce been an afterthought for your business? My guess is that many brick and mortar firms are rethinking how they approach digital. Yes, all retail sales have dropped. Consumers are restricting their purchasing to essentials, understandably. But it won’t be this way forever. As CNBC quoted one analyst,

“Major retailers who sell goods outside of apparel and furniture – two of the hardest-hit categories – will likely weather the downturn, along with many direct-to-consumer brands that were doing well before the pandemic. Instead of bulldozing the entire retail market, the pandemic is more likely to accelerate the decline of the “boring middle of retail,” such as Sears, J.C. Penney, Macy’s and Kohl’s.”

Those are companies that didn’t invest in the online space before and who can’t keep up with the big guys or the specialty online brands. They can’t pivot.

Being able to pivot is going to be critical as the new world emerges. Can you turn your booze into sanitizer without missing a beat or will you have to rip the whole business down and start over?

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Filed under food, Helpful Hints, What's Going On

I’ll Have The Hot Dog Sandwich

Foodie Friday (at least I think it is!). Today we will deal with one of the most urgent food questions ever asked: is a hot dog a sandwich. If you ask The Google, you’ll get 120,000,000 results and I’m sure you have your own answer.

Of course, I have my own opinion but let’s think about a few of the factors that many people consider as they ponder this. First, there is a seam factor. To some, if the seam that separates one piece of bread from another isn’t open on all sides, the food in question is not a sandwich. Of course, in my mind, I wonder if that disqualifies many subs (a.k.a. heroes, hoagies, grinders, and such) from being sandwiches. Subway and Blimpie sell what they call sandwiches but they’re usually closed on one side. Obviously, a hot dog bun is usually not sliced all the way through and to some by the seam factor cannot be a sandwich.

Then there are those who say if it was a sandwich it would be called a sandwich. No vendor of tubular meat has ever said they’re selling sandwiches. They’re selling hot dogs, dammit. As The National Hot Dog and Sausage Council ask rhetorically, Does ESPN broadcast sandwich eating contests?

Then again, historians point out that when the hot dog was first created in the late 1800s, it was referred to as a “Coney Island Sandwich” or “Frankfurter sandwich.”  Why someone would consider a lobster roll a sandwich but a hot dog not a sandwich when both are served on the same bun is beyond me.

There is a business point here, no matter where you come out on this issue. If you ask this question, you see just how eager people are to argue. You probably get that reaction in business a fair amount of the time as well when you ask certain questions. Have you ever noticed just how certain they are in their opinions as they offer them up? The hot dog/sandwich question can get people thinking about things such as seams and types of bread that they might not contemplate. That’s the sort of thinking that each of us needs to do with most business questions. Often, while the answers may seem obvious, further contemplation and including additional factors and constituencies into our calculus can change where we come out on an issue. We probably don’t do that often enough.

Oddly enough, most people I know have strong opinions about the identity of a hot dog as a sandwich. It’s hard to get them to change their mind on the matter. Me? I think by definition it is a sandwich but feel free to change my mind. As with most things in and out of business these days, I’m open to factual information that can do that. Are you?

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Filed under food, Helpful Hints, Thinking Aloud

We’re Trucked

Believe it or not, it’s Foodie Friday again (I know, you can’t keep track of what day it is). Obviously, we’re not dining out here and I’m pretty sure you’re not either. We are, however, bringing in for from some of our regular haunts in an effort to support them during this difficult time. In a couple of cases, the restaurants are moving closer to us by rolling out their food trucks into various places nearby.

Food trucks are one of the businesses I represent along with dozens of other food franchises. I can tell you that the cost to open and operate one of these beasts is significantly less than for almost any other type of food place. I haven’t pulled any of the Franchise Disclosure Documents to check out the operating and earnings claims for trucks vs. brick and mortar but I’m thinking that the trucks probably have better margins.

Margins in the restaurant industry are notoriously small. While you might expect your margin in any other type of business to be north of 25%, in the restaurant world they run 3–9%. Not much room for error and definitely no room for the type of catastrophic business environment in which they’re trying to operate. Having a truck to roll out, either in lieu of or in addition to operating the brick and mortar joint for takeout might just be a lifesaver.

I could spend the rest of today’s screed talking about why the margins are so bad and what can be done about it. The two-word solution is “charge more” but I’ll leave that for another post. What I want us to think about today is how we can “food truck” our businesses. How can we find some other way to operate, maybe even in a more efficient, consumer-friendly manner once we get to whatever the new “normal” will be?  How will you calm your customers’ frayed nerves? How does your business have to change to mirror the changes in society, media consumption, supply-chain and each of the other factors and constituencies that make up your enterprise?

I find I’m spending more time talking to people about businesses that can operate out of the home.  I also remind them that no matter what business they’re evaluating, the process will take time. 2 months for a non-retail business and maybe as long as 5 months if you’re outfitting a store/salon/restaurant etc. The time to be planning and beginning the process is now. Borrowed money is cheap, there will be a glut of real estate, and you want to be ready when the new normal eventuates.

So how are you food-trucking your business?

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Filed under Consulting, food, Franchises