Kevin Ryan

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KevinRyan
International Corporate Chefs Association
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Product Development in Trying Times
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Product Development in Trying Times

• International Corporate Chefs Association members
  are the highest ranking culinarian fromthe
  nations top 200 multi-unit operations

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Product Development in Trying Times
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ICCA Membership SurveyJanuary 2009
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Product Development in Trying Times

• What is your current development cycle time?
• Average 7.5 months
• Range 3 to 18 months

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Product Development in Trying Times

• Whats most important to you when looking at a
  new product? (in rank order)
• Guest reaction / satisfaction
• Availability of product
• Quality
• Taste
• Food Safety

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Product Development in Trying Times

• How are you maintaining quality in the face of
  commodity pressures?
• Reducing labor (1 response by far)
• Restructuring purchasing agreements/contracts
• Portion Control
• Product knowledge /increased service elements
• Ensure getting credit from the guest

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Product Development in Trying Times

• Discounting
• Bundling
• Labels a restaurant in good times and bad
• Coupons / BOGOs
• Straight or off bill
• Stimulates certain types of guests to visit or
  purchase
• Desperate attempt to lure customers

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Product Development in Trying Times

• Value
• Largely perceived
• Total sum of the experience equation
• Carries restaurant through the tough times
• Newly developed menu items with reduced portion
  and reduced price

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Product Development in Trying Times

• Define value as it relates to vendors or vendor
  relationships
• What we receive beyond product
• Right price for a product in the market place
• Long term relationships for the advantage of the
  guest
• Partnership / Mutuality
• Sharing resources
• Support through distribution, product innovation,
  data sharing

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Product Development in Trying Times

• Whats the most important data a vendor can bring
  to you?
• Consumer insight / trends
• New ideas
• First to Market (speed)

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Product Development in Trying Times

• Whats the Least Valuable data a vendor can bring
  to you?
• Street recipes
• Irrelevant to my company or project
• Competitor Info

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Re-Engineering Menus for Todays Economy
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Re-Engineering Menus for Todays Economy

• Our Presenters
• Michael LaDuke, Director of Culinary Development,
  Red Lobster
• Bill Powell, Senior Culinary Director,LongHorn
  Steakhouse
• Keith Rosenthal, V.P. Purchasing Product
  Development, Bojangles Famous Chicken Biscuits
• Matt Harding, Corporate Chef, Bravo Development
  Corporation

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Re-Engineering Menus for Todays Economy

• Our Presenters
• Victor Gielisse, Associate Vice President, CIA
  Consulting, The Culinary Institute of America
• Ron Desantis, Director, CIA Consulting, The
  Culinary Institute of America
• Kevin L. Ryan, Executive Director, International
  Corporate Chefs Association

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Re-Engineering Menus for Todays Economy
Palazzo A 1045 1200 Noon
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ICCA Membership SurveyJanuary 2009
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Product Development in Trying Times

• Smaller Portions / Value Sizing?
• 50 currently offer
• 50 do not currently offer

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Product Development in Trying Times

• Do they (corp. chefs) personally think it is a
  good idea?
• 50 Yes
• 20 No
• 30 Undecided

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Product Development in Trying Times

• Is it a part of your current development
  strategy?
• 25 Yes
• 75 No

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Product Development in Trying Times

• In the minds of the corporate chef,
• the consumer wants...(in rank order)
• Value / Hold Price
• Quality
• Unique Choice / Flavor
• Small Portions
• Cant do at home
• People want to spend less, but they dont want
  lower quality

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Product Development in Trying Times

• Will these consumer perceptions change...
• In the next 6 months? ...NO
• In the next 12 months? ...NO