Harvard study finds flouride lowers IQ | Reuters.com

A Harvard study published in a US National Institute of Environmental Health Sciences journal, Environmental Health Perspectives, found a relation between lower IQ levels and flouridated water. The article title states a “cause/effect” scenario that can’t really be determined from correlative evidence, (article authors are notorious for making the jump from “correlation” to “cause/effect”) but the study does raise some serious questions. Other studies have suggested links between flouride and bone cancer.

Read the Reuters article here:
Harvard Study Finds Fluoride Lowers IQ – Published in Federal Gov’t Journal

Huge potential in QSR segment for ethnic restaurants

Here is an article citing some consumer feedback on the availability of ethnic foods in full service and quick service restaurants. Not surprisingly, there is a lot of potential for growth in both the full service and quick service restaurant segments for ethnic cuisine.

Take a look at the article and let us know on our blog what ethnic restaurants you wish you had in your market that you don’t…

Only 23% of Consumers Satisfied with Ethnic Offerings

Brandon O’Dell and O’Dell Restaurant Consulting offer operations and brand strategy advice for independent restaurants. Learn more at www.bodellconsulting.com.

What mobile apps are helpful to restaurants?

The potential of apps in business settings is mind boggling. Every time you turn around, someone introduces another fantastic app that automates a process or system for your business or personal life for a very cheap price. Unlike software, apps don’t carry a lot of packages, postage and marketing overhead. An app is hosted on a website and you use it via the internet, making traditional distribution methods for software worthless overhead.

Five years ago, when Microsoft and other companies were predicting that we would all be using internet applications instead of software someday, I thought they were crazy. Now, the writing is one the wall. Great applications are coming out constantly and business owners that don’t learn how to use them face the possibility of not being able to compete with business owners that do. Restaurants are no exception.

The following is a great article I found on mobile apps that are designed specifically for restaurants that really give you a good idea of some of the potential uses for apps. Some of them are already popular and some still have a little growth needed before they become mainstream and really effective. Either way, this article from Software Advice’s Stephanie Shih is a must read for any restaurant owner or marketing professional that wants to stay ahead of the competition.

Check it out here: 6 mobile apps restaurants should know about

Brandon O’Dell of O’Dell Restaurant Consulting offers operations and marketing assistance to independent restaurant owners and small chains. Learn more at www.bodellconsulting.com.

Are daily deal sites like Groupon good for restaurants?

With most of these sites, you offer a gift certificate that is sold on the site for 50% off. That’s a pretty big hit already, and by itself would turn one of these deals into a money loser. To make it really expensive though, these deal sites demand 50% of the money that is collected, and expect you to pay for the processing cost of the transactions for your gift certificates.

In numbers, here is how the “deal” looks.

  • You offer a $50 gift certificate for $25.
  • Groupon keeps $12.50, you keep $12.50.
  • You pay a 3.5% processing charge on the full $50 sale, which is $1.75.
  • You net $10.75 for $50 worth of your product.
  • The customer comes in and spends $10 over the gift certificate with a net tab of $60 (if you’re lucky).
  • You run a food cost of 33% on your product meaning that the food you sold cost you $20 to sell.
  • You normally run a 30% labor cost. You think it will go down when these deals get redeemed since you are busier, but you forget to factor in your loss of revenue so your labor cost actually goes up to 40%, not down, costing you $24 in labor.

Without calculating in other costs like laundry, chemicals, wear and tear on furniture, fixtures and equipment, and every other cost of you doing business outside of the 10% of your budget that is fixed, this daily deal that netted you $20.75 in sales (thanks to the extra $10 they spent) cost you $44 to sell. That’s a net loss of $23.25 for every deal that you sell. Since most deals sell 1000+ gift certificates, you could be looking at your Groupon, Restaurant.com or LivingSocial “advertising” campaign costing you $23,000 or more.

In contrast, that amount of money could buy you a premium billboard location ad for a year, two years worth of cable TV ads or 6 months of prime network television ads, two to four years of radio advertising, two years of service from a professional public relations specialist or full page color ads in two premium magazine circulations for an entire year.

One of the “selling points” for the daily deal is that the cost is spread out so you don’t have to pay for it all at once. In truth though, all advertisers will do this for you. The daily deal sites are doing you any favors or offering you anything you can’t get from another advertising medium. What they ARE very effective at is getting customers through your door, who will likely be loyal to the daily deal site instead of your restaurant, who will tip your servers low because of their low check averages, and who you will likely never see again.

There are a few businesses that daily deal sites could be good for, but restaurants are not one of them. For some great analysis on other problems created by these sites, for both business owners and buyers of these deals, check out the following article from USA Today, based on a study by Applied Predictive Technologies…

Daily coupon deals may not work for buyers, sellers | USAToday.com

Brandon O’Dell and O’Dell Restaurant Consulting offer operations and marketing consulting for independent restaurants, private clubs and food services. Learn more at www.bodellconsulting.com.

Restaurants to Face Higher Food Costs | WSJ.com

Drought Forces Restaurants to Face Higher Food Costs – WSJ.com.

This shouldn’t come as a surprise to any restaurant owner, but food costs are on their way up this year thanks to the drought and resulting decimation of the corn and other crops.

Why you should hire a veteran | Monkeydish.com

American flagGreat article off Monkeydish.com about hiring veterans, why it’s a good idea and why restaurant chains are doing it…

Franchisors are courting veterans

Life after Restaurant Impossible | New York Times

Restaurant Impossible article pictureRestaurant Impossible is visiting a little restaurant in the Kansas City metro named Poco’s. They are there right now, as I type this, remaking Poco’s interior, tearing down the menu and likely putting something in place that is smaller and uses fresher ingredients. I’ve only been to Poco’s one time myself. I had some tacos that were okay, but what stuck out to me was how hungry I was when I left. The serving was very small and they didn’t have the customary bottomless chips and salsa you get at every Mexican restaurant in the area. While Poco’s considers itself more “Latin” than “Mexican”, the menu was more Mexican and customers likely made the comparison to Mexican restaurants. I don’t know if I was just there on an off day, but it doesn’t surprise me that they were a candidate for Robert Irvine’s Restaurant Impossible.

In the spirit of Restaurant Impossible being in my neck of the woods, I wanted to share this article from the New York Times about some restaurants that recieved the Restaurant Impossible treatment. As a restaurant and food service consultant, I’m not one to suggest that anyone can fix a restaurant in 48 hours, but it sure makes for fun television.

After the cameras leave the kitchen… from the New York Times – July 9, 2012

Should I create an app for my restaurant?

Should I create an app for my restaurant?

This is a growing question in the minds of restaurant owners. Mobile apps are the big new thing. It seems everyone has an app now. So naturally, restaurants are asking restaurant consultants like myself and other professionals if they should invest in getting a mobile application.

Since my expertise is not in mobile technology, I go to more knowledgable people for an opinion on things like ‘mobile apps for restaurants’. Here is a great article I found on whether or not restaurants should create a mobile app. It’s from Sara Petersen at Punch Mobile Marketing. After reading this article and considering the benefits and costs, my own professional opinion is that you shouldn’t spend money developing a mobile app unless you are planning on it doing some specific that your website doesn’t do. If it is just a recreation of your website, it’s a waste of money. Read the following opinion from an expert in mobile marketing to see what she thinks…

Why you shouldn’t waste time developing a mobile app

5 ways to bring media attention to your restaurant | Smartblogs.com

Here is a short article from Sara Petersen at Punch Mobile Marketing on how to get media attention when you are looking to market an event at your restaurant…

5 ways to bring media attention to your restaurant

For more help on building a better restaurant brand, contact Brandon O’Dell with O’Dell Restaurant Consulting for a free 30-minute consultation.

How and why to use Google+ for your restaurant

How to use Google+ for restaurants

How to use Google+ for restaurants

Here’s is a fantastic article I found by Dayne Shuda at ww.restaurantengine.com on how and why to use Google+ for restaurants.

The Ultimate Guide to Google+ for Restaurants

For more advice on your food service, contact Brandon O’Dell with O’Dell Restaurant Consulting for a free 30-minute telephone consultation.