How to Talk to Private Equity Firms

Finding the perfect funding partner can seem like a daunting task for hospitality operators looking to grow. Here is a guide to handling negotiations with one of the food industry’s most favoured partners – the private equity investor. By Philipp Laqué, RMS, London.

Series: The Growing Organization (Part VI)

The Stages of Multi-unit Company Lifecycles

We end this series of articles with a discussion of business and leadership lifecycles. In the other articles in the series we have covered size, branding, power and control, and culture. This last perspective starts, as all entrepreneurs do, with this idea: there is one simple truth in the lifecycle of any business – all enterprises start as a single unit.

[8538 Zeichen]

Stages in a Restaurant Product Lifecycle

€ 5,75

Series: The Growing Organization (Part V)

Why Corporate Culture Matters

Every organization has a dominant culture and usually a range of sub-cultures. Whether it is a small pizza shop or a multi-billion dollar conglomerate, all organizations communicate a set of shared beliefs that help them define values, moderate behaviors and set rules. For the Leader of Managers the understanding of a corporate culture becomes a crucial component of both control and advancement.

Series: The Growing Organization (Part IV)

Three Kinds of Power

One of the early lessons to be learned by the new Leader of Managers is how to make things happen through the work and effort of others. Success in managing other managers relies on using a different kind of power and control system than most people have experienced before taking on this expanded role. Power and control become more nuanced as leadership reach is expanded, and the combination is no longer based solely on hierarchical position or title within the organization.

[8224 Zeichen]

Centralized vs. Decentralized Narrow Focus vs. Broad Vision Formal Authority vs. Power of Persuasion

€ 5,75

Series: The Growing Organization (Part III)

The Value of Branding

While artisanal and craft foodservice enterprises continue to be the hot new thing for many savvy young consumers, there is still the subtle but important growth of corporate multi-unit or multi-concept brands on every street corner. What makes this of particular interest today is that because of social media and the almost instantaneous fame (or infamy) it can bring, creating a distinct brand identity is more important than ever. Even the start-up craft fair trade coffee and bakery shop is looking to define itself as a unique offer in the branded world.

[8019 Zeichen]

Maslow’s Hierarchy of Needs - Brand Affiliation Effect Aaker’s Brand Personality Scale The Hierarchy of Restaurant Brands

€ 5,75

Series: The Growing Organization (Part II)

The Challenges of Size

I have often heard operators say that, “Going from one unit to two was the hardest thing I ever did.” But I have just as often heard an entrepreneur say, “Expanding from seven to eight was so much harder than opening my second.” And, yes, I have heard the same thing in a slightly different way, “The first twenty-five were tough, but then it became really complicated.”

[8530 Zeichen]

Development of a Complex Restaurant Organization

€ 5,75

The Growing Organization:

An Introduction to Complexity

In a series of six articles over the course of this coming year, Prof Chris Muller will offer an analysis of how the complex business of multi-unit chain restaurants can be viewed from five perspectives: Company Size; Delegation of Power & Control; Place on the Organizational Lifecycle; The Developing Brand; and Managing a Corporate Culture. For each article in this series, the scientist, a leading expert of chain restaurant management, will focus on the organization itself, having at other times considered such perspectives as the role of the individual leader, the effects of changes in the restaurant environment, economic disruption, and future trends.

[8320 Zeichen]

Organizational Lifecycle

€ 5,75

Kassenbetrug stoppen

NRW-Finanzminister Norbert Walter-Borjans sagt dem Steuerbetrug mit manipulierten Registrierkassen den Kampf an. Die Finanzverwaltung zieht schon jetzt bei Gastronomen die Daumenschrauben an. Doch was heißt das für die Branche?

Kassenbetrug stoppen

NRW-Finanzminister Norbert Walter-Borjans sagt dem Steuerbetrug mit manipulierten Registrierkassen den Kampf an. Die Finanzverwaltung zieht schon jetzt bei Gastronomen die Daumenschrauben an. Doch was heißt das für die Branche?

Zuchtfisch wird salonfähig

Fischmarkt Aquakultur holt mengenmäßig den Wildfang ein. Immer mehr Fische mit Gütesiegel am Markt.

BREMEN. Die Zahl der Gütesiegel für nachhaltig gefischte oder nachhaltig gezüchtete Fische wächst – und die Zahl der Firmen und Produkte, die sich mit diesen Etiketten schmücken, ebenfalls. Nicht ganz so schnell nimmt die Zahl der Gastronomie- und Handel