Robert Clifford’s Post

The latest Circana Food & Beverage Retail report is here and it's worth a read! This comprehensive guide dives into how businesses can engage today's shoppers more effectively. It's packed with actionable insights for both retailers and grocers.

Does your food and beverage business need a boost? At GOOD.BRAND. we transform your ideas into irresistible campaigns that conquer hearts and palates. 🍔🍹 Give your brand the visibility it deserves and attract more customers today! . . . #foodmarketing #marketingagency #goodbrand #foodanddrink #digitalmarketing #visibility

This week, we are showcasing the advantages and disadvantages of focusing on membership-based models in the food and beverage industry. It highlights benefits such as customer loyalty and predictable revenue, while also noting challenges like limited reach and membership costs. Read below to explore more.   #FoodAndBeverage #MembershipPrograms #CustomerLoyalty #BusinessStrategy #FoodIndustry #FandBConsulting #SubscriptionModel #RestaurantMarketing #CustomerRetention #BusinessGrowth #MemberBenefits #LoyaltyPrograms #TargetedMarketing #FoodService #FandB #CommunityBuilding #ExclusiveAccess #MemberChurn #RevenueGrowth #FoodBusiness #RestaurantSuccess #CustomerExperience #FoodIndustryTips #FandBConsulting #Melbourne

🔍 Unlocking Efficiency: Identifying the Decision-Making Controls in the Food & Beverage Industry🔍 In the dynamic world of food and beverage, understanding decision-making controls is key to staying ahead. From sourcing ingredients to distribution, to goal setting and let’s not forget training to help gear excitement, every step demands strategic oversight. Identifying and optimizing these controls help generate greater efficiency and innovation. #FoodIndustry #DecisionMaking #Efficiency #Innovation

𝗪𝗵𝗮𝘁 𝗶𝘀 𝗮 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁'𝘀 𝗖𝗼𝘀𝘁 𝗼𝗳 𝗚𝗼𝗼𝗱𝘀 𝗦𝗼𝗹𝗱 (𝗖𝗢𝗚𝗦)? At 𝗗𝗲𝗩𝗶𝘁𝗮 & 𝗛𝗮𝗻𝗰𝗼𝗰𝗸 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆, we understand that controlling costs is essential to your restaurant’s success, and 𝗖𝗼𝘀𝘁 𝗼𝗳 𝗚𝗼𝗼𝗱𝘀 𝗦𝗼𝗹𝗱 (𝗖𝗢𝗚𝗦) is one of the most critical metrics to track. For restaurants, COGS represents the direct costs involved in producing the food and beverages served to your guests during a specific period, whether that’s daily, weekly, or monthly. This includes everything from the raw ingredients in your dishes to the beverages you pour. 𝗖𝗢𝗚𝗦 directly impacts your gross profit margin. If your 𝗖𝗢𝗚𝗦 is too high, it could mean you're overspending on ingredients or not pricing your menu effectively. If it's too low, you may be cutting corners that could affect the quality of your offerings. By tracking and managing your 𝗖𝗢𝗚𝗦, you can strike the right balance between quality and profitability, ensuring your restaurant thrives. 𝗛𝗼𝘄 𝘁𝗼 𝗖𝗮𝗹𝗰𝘂𝗹𝗮𝘁𝗲 𝗖𝗢𝗚𝗦: 𝙏𝙝𝙚 𝙛𝙤𝙧𝙢𝙪𝙡𝙖 𝙛𝙤𝙧 𝙘𝙖𝙡𝙘𝙪𝙡𝙖𝙩𝙞𝙣𝙜 𝘾𝙊𝙂𝙎 𝙞𝙨 𝙨𝙩𝙧𝙖𝙞𝙜𝙝𝙩𝙛𝙤𝙧𝙬𝙖𝙧𝙙 𝙗𝙪𝙩 𝙞𝙣𝙫𝙖𝙡𝙪𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙤𝙥𝙩𝙞𝙢𝙞𝙯𝙞𝙣𝙜 𝙮𝙤𝙪𝙧 𝙤𝙥𝙚𝙧𝙖𝙩𝙞𝙤𝙣𝙨: Beginning Inventory + Purchased Inventory - Ending Inventory = COGS Beginning Inventory: The value of your unsold inventory at the start of the period. Purchased Inventory: All food, beverage, and supplies purchased during the period. Ending Inventory: The value of the unsold inventory at the end of the period. By following this formula, you can accurately determine your 𝗖𝗢𝗚𝗦, giving you valuable insight into how well you're managing food costs and inventory. At 𝗗𝗲𝗩𝗶𝘁𝗮 & 𝗛𝗮𝗻𝗰𝗼𝗰𝗸 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆, we help you not only calculate but optimize your 𝗖𝗢𝗚𝗦, ensuring that you maintain both high quality and profitability across your menu. #RestaurantProfitability #COGSManagement #HospitalityConsulting #CostControl #MenuPricing #RestaurantSuccess #InventoryManagement #DeVitaAndHancock #HospitalitySolutions #FoodCostOptimization

It's nearly here - our highly anticipated Midyear Food & Beverage Trends Report is dropping soon! Join me at 1pm EST on August 8th as we go over everything we're tracking and take a pulse check on your annual strategy and goals. If you need to identify emerging culinary trends across the food and beverage industry you won’t want to miss this - sign up below! Datassential #marketanalysis #consumerinsights

The countdown is on! Our highly anticipated Midyear Trends report is just around the corner, offering a pulse check on what's shaping the food and beverage landscape for 2024. We’ll share some findings from the report on August 8th in our Simply Smarter webinar - so mark your calendars to dive deep into the emerging trends that are set to redefine the industry. But that's not all - we've created a comprehensive resource hub for you. Visit our dedicated webpage (link below) to access a treasure trove of trend insights all year round. From our annual Food Trends preview report to an in-depth look at the beverage trends making waves right now, we've curated all the essential content you need in one convenient place. Stay ahead of the curve and fuel your innovation. Whether you're a culinary enthusiast, industry professional, or simply curious about what's next in food and drink, this is your opportunity to gain valuable insights and stay informed. Don't miss out on this wealth of knowledge. Dive into our new resource page and ensure you’re in the know about all the trends shaping the future of food and beverage. Check out the trends hub page now: https://hubs.la/Q02H5LW20 #foodtrends #beveragetrends #menutrends #restaurants #foodservice #marketresearch

How can machine builders enhance operational efficiency meet the demands of the Food & Beverage industry? Explore how data-enabled services are helping in this infographic. https://sie.ag/4vgYCP

𝗪𝗵𝗮𝘁 𝗶𝘀 𝗮 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁'𝘀 𝗖𝗼𝘀𝘁 𝗼𝗳 𝗚𝗼𝗼𝗱𝘀 𝗦𝗼𝗹𝗱 (𝗖𝗢𝗚𝗦)? At 𝗗𝗲𝗩𝗶𝘁𝗮 & 𝗛𝗮𝗻𝗰𝗼𝗰𝗸 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆, we understand that controlling costs is essential to your restaurant’s success, and 𝗖𝗼𝘀𝘁 𝗼𝗳 𝗚𝗼𝗼𝗱𝘀 𝗦𝗼𝗹𝗱 (𝗖𝗢𝗚𝗦) is one of the most critical metrics to track. For restaurants, COGS represents the direct costs involved in producing the food and beverages served to your guests during a specific period, whether that’s daily, weekly, or monthly. This includes everything from the raw ingredients in your dishes to the beverages you pour. 𝗖𝗢𝗚𝗦 directly impacts your gross profit margin. If your 𝗖𝗢𝗚𝗦 is too high, it could mean you're overspending on ingredients or not pricing your menu effectively. If it's too low, you may be cutting corners that could affect the quality of your offerings. By tracking and managing your 𝗖𝗢𝗚𝗦, you can strike the right balance between quality and profitability, ensuring your restaurant thrives. 𝗛𝗼𝘄 𝘁𝗼 𝗖𝗮𝗹𝗰𝘂𝗹𝗮𝘁𝗲 𝗖𝗢𝗚𝗦: 𝙏𝙝𝙚 𝙛𝙤𝙧𝙢𝙪𝙡𝙖 𝙛𝙤𝙧 𝙘𝙖𝙡𝙘𝙪𝙡𝙖𝙩𝙞𝙣𝙜 𝘾𝙊𝙂𝙎 𝙞𝙨 𝙨𝙩𝙧𝙖𝙞𝙜𝙝𝙩𝙛𝙤𝙧𝙬𝙖𝙧𝙙 𝙗𝙪𝙩 𝙞𝙣𝙫𝙖𝙡𝙪𝙖𝙗𝙡𝙚 𝙛𝙤𝙧 𝙤𝙥𝙩𝙞𝙢𝙞𝙯𝙞𝙣𝙜 𝙮𝙤𝙪𝙧 𝙤𝙥𝙚𝙧𝙖𝙩𝙞𝙤𝙣𝙨: Beginning Inventory + Purchased Inventory - Ending Inventory = COGS Beginning Inventory: The value of your unsold inventory at the start of the period. Purchased Inventory: All food, beverage, and supplies purchased during the period. Ending Inventory: The value of the unsold inventory at the end of the period. By following this formula, you can accurately determine your 𝗖𝗢𝗚𝗦, giving you valuable insight into how well you're managing food costs and inventory. At 𝗗𝗲𝗩𝗶𝘁𝗮 & 𝗛𝗮𝗻𝗰𝗼𝗰𝗸 𝗛𝗼𝘀𝗽𝗶𝘁𝗮𝗹𝗶𝘁𝘆, we help you not only calculate but optimize your 𝗖𝗢𝗚𝗦, ensuring that you maintain both high quality and profitability across your menu. #RestaurantProfitability #COGSManagement #HospitalityConsulting #CostControl #MenuPricing #RestaurantSuccess #InventoryManagement #DeVitaAndHancock #HospitalitySolutions #FoodCostOptimization

Welcome to our latest blog post, emphasizing the benefits and challenges of focusing on membership-based models in the food and beverage industry. It highlights the importance of finding a balance between catering to loyal members and attracting new customers for long-term success. https://lnkd.in/gmi7YiEE