With over 600 press mentions last year alone, Technomic
is the most quoted
name in the business. Some of our expert staff's most recent quotes appear
below.
If you are a member of the press and would like to discuss a story with us,
please contact Ron Paul, president at 312-876-0004 or at rpaul@technomic.com.
Tulkoff Sets A New Course, Baltimore Sun, May 2, 2008
"This one doesn't wow me," said Bob Goldin, executive vice president of Technomic, a Chicago-based food industry consulting company.
Goldin said most restaurants and food distributors have their own methods for flavoring butter, and often use butter-flavored oils. He said the butter business is dominated by brands like Land O' Lakes, which can manufacture more products at less cost.
Goldin said small companies like Tulkoff run the risk of diluting their brand by dabbling in too many product lines. He believes Tulkoff can have more success pursuing new outlets for its existing products that already have brand awareness.
Where does your $20 tip go?, Chicago Tribune, May 1, 2008
The more old school the place, the more subjective it can get: "When I worked in a restaurant 20 years ago you were at the mercy of the waitresses," said Darren Tristano, executive vice president of the Chicago-based food-industry consulting firm Technomic. "To this day I defy you to successfully get a bar tab transferred to a table. That's because if it goes to the table, the server may not tip out enough to the bartender."
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What a diner should consider: "Customer research says people tip higher when they tip on credit," said Tristano of Technomic. "So that's a good argument for management [taking the fee]."
Americans tighten belts as prices keep going up Many cutting costs on food and clothing, but spending is up on TVs and video games, International Herald Tribune, April 29, 2008
The number of people ordering an alcoholic drink fell to 31 percent last month from 42 percent last summer, according to a survey of 2,500 people conducted by Technomic, a restaurant industry consulting firm.
Ruler Of 2 Roosts, Roanoke Times, April 29, 2008
Nationally, Chick-fil-A trailed competitor KFC in sales for 2007, based on data from Technomic, a food industry consulting firm in Chicago. KFC, the largest chain in the fast food chicken segment, had $5.1 billion in sales, compared with Chick-fil-A's second place with $2.6 billion.
But Chick-fil-A has potential for faster growth in the future because KFC is focusing on its international locations, said Darren Tristano, a vice president at Technomic. Chick-fil-A also has more healthful menu options, he said.
Sale provides Max & Erma's with a lifeline, Columbus Dispatch (OH), April 29, 2008
Add rising food and commodity costs to the mix and few casual-dining restaurants are going to be thriving this year, said Ron Paul, president of Technomic, a Chicago restaurant and food research firm.
"I don't think we should expect terribly impressive results (from any restaurant) until we get out of the current economic malaise we're in," he said. "If there's daylight, it will probably be in '09."
Colo. firms hope to overcome slowdown through franchising, AFX International Focus, April 28, 2008
Ron Paul, president of the Chicago-based restaurant consulting firm Technomic Inc., expects fast food and fast-casual to do better in the downturn than casual dining establishments where meals can be pricier and service often involves tipping.
Gatorade loses its competitive edge, Crain's Chicago Business, April 28, 2008
Industry watchers say Gatorade's message hasn't been consistent. “They've kind of wavered a little bit,” says Bob Goldman, executive vice-president at Technomic Inc., a Chicago-based food-industry consultancy. However, “competitors aren't doing anything that's all that memorable.”
New CEO puts comeback on the menu at Applebee’s, USA Today, April 28, 2008
Casual dining sales declined 0.3% in the first quarter of 2008, reports tracker Technomic.
Restaurant analyst eats on the job; He aims to prove fast food can be healthy, Edmonton Journal (Canada), April 28, 2008
"His experiment, if he doesn't overeat, should work," said Ron Paul, president of Chicago-based restaurant industry researcher Technomic Inc. 'If he waits for one of the academics to do it, it'll be two years until they finish the research.'
Whither Wendy's under Nelson Peltz, Advertising Age, April 28, 2008
Darren Tristano, exec VP, Technomic, however, said Arby's has lately been better than Wendy's on the innovation front. “If they can channel some of that to Wendy's and take a fresh look, that will probably help their efforts.” Arby's recently added loaded potato bites and toasted subs to its menu.
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Mr. Tristano argues that an Arby's comparison may not be a fair one. “They're going to do anything they can to maximize shareholder value,” he said. “So my guess is that you'll see more changes rather than nothing at all.”
Past investor is wild card, Columbus Dispatch (OH), April 26, 2008
"That could be a spoiler," said Ron Paul, president of Technomic, a Chicago restaurant and food research firm. He said he thinks the merger, which requires the approval of Wendy's and Triarc shareholders, still is likely to be completed. However, he said, it might not be a "slam-dunk."
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If Pershing bought the 13.1 million shares in March—when Wendy's shares were usually below $24—the fund probably believes that Wendy's is worth more, Paul said.
Now, Pershing could attempt to extract that value by trying to drive up the bid for Wendy's, Paul said. He called the $2.3 billion price tag for the Wendy's merger "pessimistic" given the strength of the burger category and the Wendy's brand.
Arby's owner gobbles Wendy's, Associated Press, Journal Gazette, (Fort Wayne, IN), April 25, 2008
"It's a company that's sort of lost its way," said Bob Goldin, executive vice president of Technomic Inc. in Chicago.
Holey smoke! Dunkin' Donuts galore in Valley: Chain set to open 150 outlets in coming years, Tribune, The (Mesa, AZ), April 25, 2008
Darren Tristano, executive vice president of Technomics [sic], a Chicago-based food industry research firm, said the company generates about 60 percent of its revenue from beverages.
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Tristano said that competition in the specialty coffee market has heated up significantly in recent years.
"McDonald's, Burger King (and) now Wendy's have all raised the bar, and with Starbucks' success, we've seen so many new coffee chains," he said. "Those are all going to be taking a bite out of the beverage business."
Takeovers hungry for casual chains, Daily Deal, April 21, 2008
"Many chains have overbuilt units, with expansion rates averaging 5% over the past four years even as sales growth was slowing," Ron Paul, president of research group Technomic Inc., wrote in a recent report. As a result, he stated that "restaurant supply now exceeds consumer demand."
Why Gatorade Is Losing Its Zip, Advertising Age, April 21, 2008
“They've kind of wavered a little bit,” said Bob Goldman, exec VP at Technomic. “But at the same point in time, competitors aren't doing anything that's all that memorable.”
Consumers' reduced spending habits affect retail, restaurant industries, Kansas City Star, April 20, 2008
About 25,000 specialty stores have opened since 2000, and restaurant offerings now exceed demand, according to Technomic, a Chicago-based industry consultant.
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A survey by Technomic found that more than half of consumers expect to cut back on full-service visits in response to higher prices.
Restaurants reeling from triple whammy, St. Louis Post-Dispatch, April 18, 2008
A similar finding was reported in a study released by Technomic, a Chicago-based food service consulting firm. According to that survey, also released last month, 85 percent of consumers said they are eating at home more often.
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The Technomic study pointed out problems specific to that segment, including that some chains have overbuilt and that supply exceeds customer demand. Consumers told the consulting firm that traditional casual dining chains lacked differentiation and all seemed the same.
Selection is smaller at Giant Food stores, making room for better sellers, Daily Record (Baltimore, MD), April 15, 2008
"If you look at what consumers say versus what they vote for with their dollars, I think that what they're voting for is where Giant is trying to remain competitive," said Gary Karp, executive vice president of Technomics [sic], a Chicago-based market research firm.
What's in store for Dr Pepper?, Advertising Age, Monday, April 14, 2008
“Overall, the carbonated-soft-drink business has been declining over the past several years. So revisiting their creative, revisiting their strategy to at least reverse some of that to gain share in the market place probably makes a lot of sense,” said Joe Pawlak, VP at Technomic.
Value menu battleground, Crain's Chicago Business, April 7, 2008
“Your hope as an operator is they'll trade up and change their mind when they get to the store, and in the absence of that, you're hoping they'll order side dishes like french fries or a beverage that's more profitable,” says Ron Paul, president of Chicago-based restaurant consultancy Technomic Inc. “To the extent that they don't, that's when you're getting squeezed.”
Bonefish sixth fastest growing chain: Technomic: consumers weary of higher menu prices,
Seafood Business, April 1, 2008
Bonefish Grill was the sixth fastest growing restaurant chain in 2007, according to foodservice consulting agency Technomic of Chicago.
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Also, Technomic last month released a survey that showed more than half of consumers polled had noticed higher menu prices at full-service restaurants. However, the findings indicated that consumers have exaggerated notions of how much prices had increased.
Sixty-five percent of respondents believed the highest increases will be at upscale chains; 59 percent expected to reduce visits to full-service restaurants as a result.
Eating in: As consumers rein in spending and eat at home more often, area restaurants are cooking up ways to lure them back, Star Tribune, (Minneapolis, MN), March 31, 2008
Another study, by restaurant research firm Technomic, said 59 percent of consumers expect to cut back on how often they dine out.
Peet's heads east in grocery expansion, AFX International Focus
Friday, March 21, 2008
“It's on every corner,” said Joe Pawlak, vice president of food research firm Technomic Inc., adding that people may like the coffee but with a Starbucks always within reach, “is it really special anymore?” Peet's, meanwhile, has grown far more slowly.
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“You can buy beans in the store, you can make it at home, but really when the rubber meets the road, it's all about convenience,” said Pawlak.
Rising costs squeeze restaurant pricing, Republican, The (Springfield, MA), March 20, 2008
Customers have already noticed the higher menu prices they're encountering at full service restaurants, according to data compiled by Technomic Inc., a major consumer research organization. Even more troubling to the industry is another finding. Technomic reports that restaurant diners think prices have increased more than they actually have.
Respondents to a recent Technomic "price sensitivity" survey guessed that menu prices are likely to increase by more than 10 percent in the next three to six months.
Moreover, those queried consistently overestimated, by as much as 15 percent, the amount they are now spending on a typical restaurant meal.
Starbucks going back to the bean, USA Today, March 19, 2008
The world's largest coffee shop chain is looking to its core coffee roots to lure back key customers going elsewhere for their coffee fix.
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Social networking could create "a deeper emotional connection" with its customers, says Kevin Higar, a consultant at Technomic.
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Reward loyalty. Starbucks could build "customer engagement" with a creative loyalty program, says Technomic's Higar. It should have one with a twist -- and cutting-edge technology, he says.
Brewed to succeed, Crain's Detroit Business, March 17, 2008
Bob Goldin, executive vice president of Chicago-based food consulting firm Technomic Inc., said he isn't convinced that coffee shops or restaurants inside grocery stores help boost traffic.
“I have never seen any evidence that a coffee store leads you to shop at one grocery store over another,” Goldin said.
Tart yogurt sellers stake local claims, Crain's Chicago Business, March 17, 2008
“There is real strong demand in Chicago, and that is why you see major brands coming to the market,” says Darren Tristano, an executive vice-president with Chicago restaurant consultancy Technomic Inc. “The key is to be the first to the market and establish the brand.”
Restaurants cope as cost of doing business rises, Philadelphia Inquirer (PA), March 16, 2008
Nationally, the downturn has hurt the lower end and midrange of sit-down dining, said analyst Darren Tristano, executive vice president of Technomic Information Services, which tracks the food-service industry. Fine dining has been hurt less, he said, as wealthier patrons and business diners seem less sensitive to price.
Dunkin Donuts To Fill Holes In Virginia Presence, Roanoke Times (VA), March 15, 2008
Despite Starbucks' move to stop selling breakfast foods and focus more on its coffee, Dunkin Donuts likely has noticed how McDonald's has grown its sales by catering to busy breakfast consumers looking for decent coffee and expanded morning offerings, said Darren Tristano, executive vice president at Technomic, a food industry research firm in Chicago.
He called Dunkin Donuts an impulse stop, where people go for a quick coffee or snacks.
Half of the company's more than 2,700 locations are combined with Baskin-Robbins, which it owns, Tristano said.
Baskin-Robbins' ice cream likely pulls in an evening business that complements the morning traffic, he said.
Market economy, Restaurants and Institutions, March 15, 2008
Chicago-based researcher Technomic Inc. estimates that sales of prepared meals (not including beverages) by supermarkets, c-stores, warehouse/club stores and other retail outlets topped $27 billion in 2007.
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"We're seeing c-stores taking foodservice much more seriously," says Tim Powell, Technomic senior manager and c-store practice leader. "That [means] bigger and better menus, and it's also better lighting and equipment and more square feet of floor space devoted to foodservice."
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Technomic's Powell says quality and service are areas where c-stores still need to improve their reputation with consumers. "There's still a stigma to c-stores, still that question of 'Do I want to buy food at the same place I buy gasoline or antifreeze?'" he says. "And the real question for c-stores is going to be whether they can execute [in foodservice]. These are retailers, not foodservice operators."
He adds, "That said, QSRs can't sit back and watch—there’s going to be a lot of back-and-forth battles" for consumer dollars and allegiance.
Restaurants in America, Financial Times, USA Ed, March 14, 2008
The number of restaurants of all types in operation, meanwhile, has jumped 48 per cent since 1990 to 555,000, according to research firm Technomic - outpacing population growth and, lately, demand.
Holy wasabi! Sushi not just for parents anymore, Chicago Tribune, March 13, 2008
Among the leading complaints of diners, said Chicago restaurant consultant Ron Paul of Technomic, are the number of children in nice restaurants. "There's been a quiet backlash from Boomers," he said. "Especially in upscale spots, and sushi, generally, means upscale."
Market Spotlight: Fast Food Breakfast, AFX Asia ProFeed, March 13, 2008
According to a recent survey by Technomic Inc., a food industry consulting and research firm, 44 percent of consumers would like fast food chains to offer breakfast all day.
“Consumers now want what they want when they want it,” said Technomic President Ron Paul.
Pilgrim's Pride shuts 7 sites, blames feed costs, USA Today, March 13, 2008
But Gary Karp, executive vice president at Technomic, a food-industry consulting firm in Chicago, says that an array of economic forces has led to the rapid rise in prices for corn, soybeans and other crops over the past year or so.
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"The outlook based on the world demand for grain is going to continue to be high," Karp says. "(Producers) are going to cut back because they're losing money for every chicken they grow."
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Consumers are likely to feel the impact three to six months from now, with higher prices for some foods in supermarkets and restaurants, according to Karp.
Restaurants in America, FT.com, March 13, 2008
The number of restaurants of all types in operation, meanwhile, has jumped 48 per cent since 1990 to 555,000, according to research firm Technomic - outpacing population growth and, lately, demand.
Greeley's menus grow more Mexican, Greeley Tribune (CO), March 9, 2008
Mexican food is a burgeoning trend in the restaurant industry.
"It's going up in terms of the number of restaurants that position themselves as Mexican or Latin American," said Erik Thoresen, a senior analyst with Technomic, a Chicago-based industry consulting firm. He also said traditional American restaurants such as Applebee's are including more Latin American flavor profiles on their menus.
Thoresen said one of the most important factors driving this growth is demographics. As the Latino population in the United States grows, so does demand for Mexican and Latin American food.
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Thoresen said the evolving tastes of consumers also represent another reason for the growing popularity of Mexican restaurants -- more consumers than ever before like spicy foods.
"Consumers, especially younger consumers, are coming to expect and not only expect but be willing to experiment with something like Guatemalan food," he said.
Rising Costs, Frugal Customers Pinch Restaurants At Both Ends, Pittsburgh Post-Gazette, March 9, 2008
"It's been a tough year," said Ron Paul, president of Chicago-based food consulting group Technomic Inc., which found sales growth rates at chains like Eat 'n Park slowed last year to 5.1 percent from 6.1 percent the previous year.
And 2008 isn't shaping up much better. "We think it's probably going to be worse," said Mr. Paul. Factoring in 4 percent inflation, the group is projecting real spending to be down.
Over a third of 1,200 consumers surveyed by Technomic last month reported visiting both fast-food restaurants and full-service restaurants less often than they did three months ago, and more than 70 percent said they have less money to spend on extras.
KFC hopes grilled chicken helps sales take wing, Union-Tribune, March 8, 2008
KFC has tried grilled chicken before, but got lackluster results as consumers preferred the traditional fried fare, said Bob Goldin, executive vice president of Technomic, a consulting firm to the restaurant industry.
"It always turned out that the consumer gravitated to the fried chicken," because eating healthy was more word than deed for many American diners, Goldin said.
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Goldin said KFC will benefit from having more variety on its menu but faces fierce competition not only from other fast-food chains such as Popeye's and El Pollo Loco, but also from grocery stores that now offer roasted and grilled chicken. Still, Goldin said, KFC has a strong brand as a purveyor of chicken, so the new direction could improve its fortunes in the United States. "I certainly don't think it can hurt," he said.
Cuppy’s: Starbucks competitor, Press-Enterprise, The (Riverside, CA), March 6, 2008
Darren Tristano, executive vice president of Chicago-based restaurant consulting firm Technomic, said the privately held Cuppy's has generally seen rapid growth nationally in the past two years, with about 65 mostly franchised stores up and running as of the end of 2007. Technomic estimates the stores each generate around $400,000 in annual sales. Tristano said it competes well with Starbucks based on pricing and drive-through convenience, but like most of its competitors can't be expected to put a major dent in the sales of the Seattle-headquartered coffee king and its 15,000 global stores.
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Tristano said Cuppy's is among several similar companies capitalizing on increasing demand throughout the day -- not just the breakfast hour – for gourmet coffee drinks, which carry high profit margins. Even in a slowing economy, consumers are willing to pay extra for what is perceived as a high-quality beverage, he said.
Chain plans return to cutting edge, Union-Tribune, March 5, 2008
Bob Goldin, executive vice president of Technomic, a consulting firm for the restaurant industry, said Benihana had to redo it restaurants because so many were outdated but said he doubts the chain will ever reclaim its old notoriety.
"It's certainly been out of sight, out of mind," he said. "I don't think that they are looked at as dynamic."
Chain Restaurant Growth Slowing: Study, Progressive Grocer, March 3, 2008
The 500 largest U.S. restaurant chains registered 5.1 percent annual sales growth in 2007, representing a slowdown, according to Technomic Inc.'s annual report of the top U.S. restaurant chains.
The foodservice consultancy, based here, found that sales for the Top 500 rose to an estimated $223.6 billion in 2007, up $10.7 billion over 2006--but the rate of growth was stymied by economic conditions.
Hard times are on the menu at restaurants, USA Today, March 3, 2008
"Whether or not the rest of the economy is in a recession, the restaurant industry certainly is," says Ron Paul, president of restaurant researcher Technomic.
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Except at McDonald's -- which posted a mostly terrific 2007 -- same-store sales at the nation's largest restaurant chains grew a paltry 0.3% last year, Technomics [sic] says. Same-store sales are those at stores open at least a year.
Burgermania II: Love at first bite, Restaurants and Institutions, March 1, 2008
An overwhelming majority of consumers, 85%, eat burgers once a month or more, and a stunning 44% eat burgers at least once a week, according to recent research from Chicago-based Technomic Inc.
Uncovered, Restaurants and Institutions, March 1, 2008
Quality sells: 45% of consumers say they are willing to pay more for premium burger ingredients, says Chicago-based Technomic. Nearly half also are interested in trying alternative proteins such as buffalo or ostrich.
63% of diners want to be able to customize toppings, Technomic reports. For this build-your-own version from Las Vegas' Stripburger, thick-cut bacon and fried- onion strings join typical toppings.