You should think about transitioning employees to the contractor. You should also include the contractor buying your saleable inventory as well as merchandise that is on order. You should think about having approval rights of merchandise being carried in the shop since it represents your brand. Lastly, you should have approval rights of the manager […]
Read MoreWe believe that some kind of retail merchandise option can be developed for most institutions. Having a shop can enhance the visitor experience, deepen ties to the institution, increase the length of stay, and may stimulate cafe sales. Smaller institutions can consider a simple kiosk or mobile cart that is weekend or seasonally programmed.
Read MoreThe best location is one the visitor sees upon entry to the venue and/or exit out of the venue, The shop should also be accessible to the visitor without buying a ticket to the institution. Some shops generate significant volume from visitors just wanting to shop, especially around holiday time. Additionally, if the shop can […]
Read MoreIt depends on whether there is an investment requirement, the start-up cost, and the volume of sales activity. A contract with no investment might be as short as 3 years. The average in our practice is 5-10 years. A contract with significant investment might be 10 years plus. Regardless of the length of the contract, […]
Read MorePercentages paid are dependent on sales volume and capital investment proposed. The higher the revenues the higher the percentages. For sales levels of around $2M, commissions tend to be in the mid-twenties range.
Read MoreIt is important to collaborate with operators to develop KPI’s that are fair, measurable, objective and achievable. One thing to keep in mind as you develop KPI’s is that it’s okay for them to change over the course of the life of the contract; as a matter of fact, it is encouraged! KPI’s need to […]
Read MoreTell the story! All food service operators are making great strides in working towards a more sustainable future. Most companies we have worked with have waste tracking systems, strive to procure local goods as much as possible and are excited to share their sustainable efforts with clients. It is important to make sure you are […]
Read MoreThis has become a hot topic for corporate dining and food service operations in the post-pandemic world. There are a variety of solutions that operators have come up with to mitigate loss and manage subsidies because of variable populations. For example, utilizing innovative technology has been a popular solution that seems to be gaining traction. […]
Read MoreWe applaud you for the ultimate foresight…and insight! Your operator could, indeed, be doing a great job. But if they are in the same environment day after day, with the same regional manager visiting each quarter, the creative impulse may be stagnating more than anyone realizes. Sometimes a fresh set of eyes is what’s needed: […]
Read MoreThe decision to go out to bid can be a difficult one, especially when there is a longstanding positive relationship in place with a current operator. However, we always explain to our corporate dining clients that going through a food service RFP process is not only a learning moment for the client, but also an […]
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