Recession and Foodservice

Presented by Nir IlaniGeneral ManagerUnilever Food Solutions Russia, Ukraine & Belarus

V.U.C.A.world

Global Recession and Foodservice 3

Operators are squeezed

Consumer Pressure

•Consumer spends less

• Reduced frequency• Less spent per check

• More demanding consumers

Operational Pressure

• Increased raw material cost

• Financial pressure (cash, credit, rent)

• Inconsistent supply chain

Global Recession and Foodservice 4

What operator needs to do

Manage costs• Staff optimization

• Delay investments

• Reduce portion size

• Shorter opening hours

• Buy smarter

• Cook differently

• Monitor waste

• Remember: cash is king (profit vs profitability)

Global Recession and Foodservice 5

What operator needs to do

Attract guests • More menu variety

• Re-engineer menus and wine lists to maintain margins and attract guest

• Affordable chef’s specials

• Promotions and discounts

• ½ portion, mini desserts, tapas

• Train waiters to sell more items (desserts, beverages)

Global Recession and Foodservice 6

We shouldn’t come here: