Strategies To Know For E-commerce Retailers and Food Tech Entrepreneurs

 Strategies To Know For E-commerce Retailers and Food Tech Entrepreneurs

As food tech entrepreneurs stay vigilant on Amazon’s moves, success is achievable for those who capitalize on the logistics giant’s shortcomings.

At least that’s what Patricia Nakache, a general partner at Trinity Ventures, suggests in a “TechCrunch” article.

Trinity Ventures is an early stage venture capital firm. The company’s portfolio includes brand names like Starbucks, P.F. Changs’s and Jamba Juice.

“We’ve seen food trends come and go. Every so often we come across something more fundamental and lasting than a trend: a seismic shift. Starbucks’ visionary leader Howard Schultz helped create one such shift,” says Nakache referring to how the coffee company taught Americans to appreciate an elevated customer experience and better quality products.

Now, we are experiencing a different kind of seismic shift.

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IFMA Presidents Conference: Making the Most of Today's and Tomorrow's Consumer Trends

On this episode of "On Foodable Weekly," Paul Barron meets up with industry leaders Dawn Sweeney and Larry Oberkfell at the IFMA Presidents Conference. The Presidents Conference provides cutting-edge research to operators, manufacturers, and distributors within the industry. With sessions discussing consumer trends, category management, and regulation impacts of the recent election, attendees packed the lecture halls. Much of the research presented was in reaction to questions asked by attendees. Today, we look at trends facing the industry as well as changes we can expect to see in the near future.

One such trend is the rise of the new-age consumer. Millennials are now the largest and most influential generation since the baby boomers, and as such, have been a major focus in the industry. However, Larry Oberkfell, president and CEO of IFMA, discusses how age is not the most important factor, nor is demographics.

“We look at it as how do we help our members get all the business, if they can, in their products to that consumer wherever they go. So to us, it’s not really a channel question as much as it is a consumer behavior question,” he said.

Dawn Sweeney, president and CEO of the National Restaurant Association, also talks about millennials and their role as an emerging market. She notes that although 50 percent of  consumers are starting to demand restaurant-quality food in their homes, millennials are making up an enormous portion of the trend with 80 percent of millennials looking for restaurant-quality food in their homes. Sweeney discusses how the industry needs to react to these consumer behaviors.

“Years ago, we had the drive-through, then we had the three small parking spaces outside the restaurant where you can park if you’re getting something to go. I think we have to reinvent that restaurant experience,” she said.

Watch the full episode to learn more about the trends facing the industry and how industry leaders propose operators, manufacturers and distributors make the most of them.

The Real Business of Restaurants Isn’t Food — It’s Emotion

The Real Business of Restaurants Isn’t Food — It’s Emotion

By Donald Burns, Foodable Industry Expert

What do you sell? What do you really sell? Now, don't go for the obvious answer that most give: We sell food and beverage. Some might give a better answer of: we sell an experience. You’re getting warmer. Think about it. What is the driver behind “an experience”? It’s emotion.

We are, by nature, emotional beings. It’s the depth of our emotions that makes us human. We have a wide range of emotions we can tap into. They can elevate us to the highest levels or they can take us into our lowest lows.

So, if emotions are so important, why do most restaurants pay little attention to the emotions that drive sales? Maybe because we never really stopped to think about the emotional triggers involved in marketing and daily operations. Let’s resolve that!

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Which Restaurant Brands Do Consumers Love the Most?

Social media has given consumers multiple outlets to voice their opinions. But being able to make sense of these opinions via social data is still somewhat an uncharted territory for brands. But, don't worry we've got you covered.

Foodable's 2015 Most Loved Brand report outlines the Top 100 restaurant brands by consumer sentiment on food, service and overall brand experience. How did we determine these brands? They were pulled from our extensive Restaurant Social Media Index, where we have dissected and analyzed the Top 100. Our analysis has mined social metrics for roughly 10,800 restaurant entitles and 121 million social restaurant consumers. This is important since these consumers contribute to over 2 billion location-based actions which represent over 13 billion in industry revenue.

The Top 10 is made up of national brands from the quick-serve, fast casual, and casual dining segments. Five quick-serve concepts — including the No. 1 brand — make the top 10 and not one them is McDonald’s. What was also specifically interesting about this list are some of the brands are not widely known- see some of the up-and-coming restaurants that made the list here.

Download the report to learn what brands made the top 10 Most Loved, the top geographic centers of social consumers in love with restaurants, the demographics of consumers that make dent in your business, the super Influencers and their impact on the restaurant business, and the total top 100 ranking.