Coaching for personal growth, change and development
By Mike Hohnen
Food makers and their suppliers will be wise to continue their drive into Asian markets, with a new report revealing the region will grow to achieve a 41 per cent slice of the global food retail market in 2020, a leap from 33 per cent in 2003.
Food Navigator
By Mike Hohnen
The first thing Dietrich Mateschitz did before launching Red Bull was to ignore the focus groups, reports Kerry A. Dolan in Forbes (5/28/05). “People didn’t believe the taste, the logo, the brand name,” he says. “I’d never before experienced such a disaster.” But like a true marketing hero he went ahead anyway, opened up offices just outside Salzburg, and deployed a six-person sales force to “retail outlets and bars across Australia.” Today, Red Bull, redbull.com, is a raging success: “In some countries (it) commands an 80 percent market share. In the U.S., where Red Bull enjoys a 47 percent share of the energy drink market, sales are growing at a 40 percent clip. Last year it sold 700 million cans in the U.S.; this year it hopes to sell 1 billion.” Yes, the brand’s U.S. market share has fallen some over the years, but there’s no denying that Dietrich Mateschitz created what is now a $1.7 billion category.
By Mike Hohnen
there is a widely held belief, especially among top management, that marketing is nothing but common sense. And nothing is more common among CEOs than the belief that they have a full deck of common sense. [Read more…] about WHAT CEOS JUST DON'T GET ABOUT MARKETING
By Mike Hohnen
“Marketing takes a day to learn, but a lifetime to master.”
according to America’s most famous marketing professor, Phil Kotler
By Mike Hohnen
PORT WASHINGTON, N.Y. (March 14) – Approximately 62 percent of customer traffic for takeout comes from independent, full-service restaurants, while only 38 percent is from chain restaurants, according to a survey by The NPD Group, a market research firm based here.
Takeout traffic at independent casual-dining locations increased 6 percent in 2004, after being down 2 percent the previous year. Takeout traffic for chains was also up 6 percent in 2004. The survey showed that 44 percent of take-out traffic at full-service chains comes from people making a yearly salary of $75,000 or more. Forty-two percent of takeout traffic at independent units comes from people in that income bracket. Also, 22 percent of all takeout traffic at independent restaurants comes from people 50 years or older, but for chain restaurants 18 to 34-year-olds drive the takeout traffic.
Nations Restaurant News
By Mike Hohnen
In England more people are employed by Indian restaurants than in steelmaking, coal mining, and ship building combined!
By Mike Hohnen
White Wheat. A different kind of flour that tastes more like bleached but has “all the nutrition and fiber of whole-wheat” stands to gain popularity as Americans try to get more whole grains into their diets, reports Elizabeth Weise in USA Today. The flour is known as “white wheat.” It is “a naturally occurring albino variety” that is free of the “tannins and phenolic acid” that can give the usual whole-wheat flour (made from “red” wheat) its bitter taste. “When you cut it open, it has a more golden color rather than the harsh red color,” says Gerry Newman of Albemarle Baking Company. “People are sure there must be honey in there.” Adds Charles Walker, a “professor of bakery science” at Kansas State University: “It tastes sweet in comparison.”
Tim Manners, reveries
By Mike Hohnen
Would you spend more than $100 a person on a gourmet seven-course meal created entirely of vegetables?
Judging by the growing popularity of vegetarian tasting menus at some of the nation’s most celebrated restaurants — including several in the Washington area — the answer is a decided yes.
From the glittering new Per Se in New York, where a nine-course vegetable tasting menu is $175 a person, to the posh Maestro in McLean, where a five-course meal from the “Colors of the Garden” menu is $105, to the innovative Charlie Trotter’s in Chicago and its $115-a-person vegetable menu, ambitious chefs are presenting diners with stunning multi-course meals that don’t contain a scrap of meat, poultry or fish.
And they aren’t apologizing for the cost, either. Exceptional vegetable courses that look and taste like works of art take as much or more time to do well as any other dishes, chefs say.
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