| Krystal re-launched the Freeze this week just in time for summer. Our Print Solutions Group enjoyed collaborating with Krystal’s agency of record, The Johnson Group, to produce bold POP that showcases their frozen drink with 8 fun flavors. Krystal approached The Johnson Group and Synq Solutions to create a campaign beyond traditional window clings or presell menu boards.
Two prototypes were produced and tested: |
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| A colorful die cut shroud in the shape of a Krystal Freeze covered drive-thru presell boards. Customers entering the drive-thru can’t help but notice the large bright Freeze. The Freeze Flavor Finder stands 4 feet tall and asks in-store customers to spin a brightly-colored wheel to find their Freeze flavor. |
| We tested the items’ influence on buying behaviors for one week in participating stores in Atlanta and Chattanooga. The results were immediately positive; these locations experienced a notable sales bump. After testing, we produced the items for participating Krystal locations across the system.
It was a pleasure to collaborate with The Johnson Group on such a successful effort. Have you seen the new Freeze campaign? What’s your favorite flavor? |
Author Archive
A Bold Take on Krystal Freeze
An Update on Caloric Regulations for Menu Labeling
On April 1, the U.S. Food and Drug Administration (FDA) published proposed rules for nutrition labeling of standard menu items in restaurants with 20 or more locations (as well as bakeries, coffee shops, and certain grocery and convenience stores). The calorie count for each item must be posted in a clear and conspicuous manner on in-store menus and drive thru menu boards. This federal standard will replace any local and state menu labeling legislation.
With consumers eating a third to half of their meals in restaurants, the law is intended to provide the same information that has been available on packaged goods since the 1990s. The hope is that consumers will make healthier choices based on their dietary needs.
The FDA has opened a 60 day window for input on the proposed policies, and final regulations should be determined by end of year. Once the regulations are finalized, all chain restaurants will have 6 months to comply. As many of our clients prepare for their regular menu board updates, some may be inclined to wait on the final regulations before refreshing their menus and menu boards.
While we’ve already seen some of our clients impacted by the patchwork of local nutrition labeling laws enacted over the past few years, these new federal regulations will affect all of our QSR and Fast Casual clients. The process of gathering nutritional information and redesigning menu boards can be complex, especially if ingredients differ by region or location.
To learn more about the updates, click here to see the Labeling and Nutrition section of the FDA’s website. To submit input on the proposed regulations, visit http://www.regulations.gov. Comments must be submitted by June 6, 2011 to be considered.
What are your responses to the new regulations? Do you have any questions concerning Synq’s capabilities regarding the caloric requirements? If so, I’m happy to respond to them in the forum below.
One Foot on a Block of Ice and the Other in a Fire: A Review of Economics with Gene Stanaland
Yesterday we had an enjoyable morning eating Krispy Kreme doughnuts and exploring economics with the second Keynote speaker at Dine America 2010, Gene Stanaland. After warming up with some jokes about the Alabama-Auburn rivalry, he launched into a thorough explanation of Washington’s connection to our economy. He compared the president’s relationship with the economy to a bull rider’s relationship with the bull; while the president may influence some economic policy, ultimately, the economy is another beast. After stressing that politics always come first in Washington, Stanaland explained the source of the housing decline as well as its impact on the recession, and offered details regarding baseline budgeting and sub-prime loans.
Although it’s never pleasant to discuss a recession, Stanaland approached the topic with humor, never dwelling too long on the dismal facts without some comedic relief. (Before listing some averages of unemployment rates, for example, he explained: “Now these are averages; if you have one foot on a block of ice and the other in a fire, on average, you’re comfortable.”) In addition to injecting humor into his presentation, Stanaland left us with some good news—the overall forecast for 2011 is positive, with the economy rising from the depths of this recession by the start of next year. Unemployment will be slow to follow suit, but we should expect improvement from 2010’s 9% unemployment rate by 2013.
To those of you who attended Stanaland’s Keynote presentation, what did you learn and enjoy?
Quiznos Franchise Owner Idris Talib’s Experience at Dine America
What did you enjoy most at Dine America?
Highlights from The Silver Tsunami Dine America Session
According to the panelists in The Silver Tsunami session, by the year 2012, 1 out of every 3 employees will be over the age of 50. Consequently, when it comes to hiring, it’s important for franchisees to be aware of this sizeable demographic.
This session was moderated by Blair Chancey, editor of QSR Magazine, and featured the following panelists:
Brent Alvord: president, Lenny’s sub shop
Mike Amos: franchise consultant for Perkins and Marie Callendar
Barry Flink: executive vice president & partner; Flex HR
Interestingly, the panel and moderator represented all four of today’s generations: X, Y, baby boomer, and senior citizen. In the opening discussion, Barry Flink noted that today’s work force is somewhat “schizophrenic”, with its representation of multiple generations. The new reality is that baby boomers now make up a much larger percentage of the work force. This is due to a number of factors, such as boomers being unable to collect social security as early as they once could, and improvements in medicine, causing them to be healthier and more active.
Blair Chancey, the panel moderator, posed the question, “What challenges does a workforce consisting of four generations pose?” In reply, Mike Amos stated that today, it’s not uncommon for a 20-year-old to supervise a 79-year-old employee. Business owners must also work around differences in understanding regarding technology and communications.
When the panel conversation steered towards exactly why baby boomers are such valuable employees, the following points were addressed:
- the group tends to be comfortable in positions of authority
- 300 people an hour are retiring—of those 300, 83% will continue to work in some capacity
- baby boomers/ retirees seek mental stimulation and seek challenges
- they often have accumulated savings, and can afford to become franchisees and/or obtain financing
- they like to have influence, and leave a lasting legacy to their children/grandchildren
- they wish to be a positive influence on the X&Y generations
Blair also posed the question, “How do you keep the new generations motivated?” Barry Flink replied by pointing out the importance of listening, and finding out exactly what motivates people. We have the tendency to stereotype and assume that we understand people’s motivations, whether it’s money, promotions, etc. and this isn’t always the case.
In response to the question, “How do you find potential baby boomer employees?” the panel named churches, newspapers, and your place of business (patrons) as potential sources for recruiting.
One interesting and recurring point from the panel was the difference in motivation from generation to generation. This isn’t to say that the X and Y generations are unmotivated; however, the panelists were of the opinion that the baby boomer and senior citizen generations are especially motivated, and they tend to take extra pride in what they do. They’re often driven by recognition and rewards, and they feel an extra sense of responsibility to their customers and employers.
In summary, the three final takeaways of the session were:
1) baby boomers and senior citizens are motivated by more than just money
2) individualized, focused training in the workplace is key (there are many different levels of ability and technological understanding)
3) establishing goals, recognition, and reward is crucial
If you also attended the Silver Tsunami session, I’d like to hear your reactions to the session. What stood out for you?
Tamy Duplantis from CrunchTime! Shares her Thoughts on Dine America
We got some great feedback from Tamy Duplantis – a Dine America attendee – about her experience at Dine America 2010 so far. How are you enjoying the show?
Good Eats in Atlanta
We are excited to welcome you to Atlanta for Dine America 2010. There is a packed schedule, but if you have some down time and want to grab a drink or some great food, here are our favorite picks.
Buckhead is home to some of Atlanta’s finest restaurants. Craft, world-renowned Chef Tom Collichio’s restaurant, is located directly across the street from the Buckhead Westin on Peachtree Street. You may be familiar with Craft in NYC – we can assure you, Atlanta’s Craft is equally exquisite. Bluepointe, which is in walking distance as well, features modern American cuisine with a hint of Asian flavor. If you want to jump in a cab, Chops Lobster Bar and Steakhouse is about a mile or so from the hotel, right next to the new St. Regis on West Paces. Grab a cocktail and check out the scene at the St. Regis, then head to Chops to enjoy outstanding steak and seafood.
Are you an Atlanta native or someone who frequents our city? We’d love to hear about some of your favorite spots. Looking forward to seeing you at Dine America 2010!
New Article From Stores Magazine: Market Synchronicity
Schlotsky's image from Stores Magazine
The April issue of Stores magazine features Synq Solutions in an article describing how we execute marketing initiatives for hundreds of Schlotzsky’s locations. The piece is titled ‘Marketing Synchronicity: Synq Solutions Helps Schlotzsky’s Franchisees Implement Marketing Programs’, and it’s a great, in-depth look at how we manage local marketing and the individual needs of each franchise. You can read the article in its entirety here.
New Calorie Posting Requirements
It took our government nine pages of the health care bill that was signed by the president on Tuesday to establish a single national nutritional standard for menus and menu boards. And this doesn’t include additional regulations the Federal Drug Administration is required to propose one year from now.
At least the new federal standards will eventually supersede the patchwork of existing menu labeling requirements. For national restaurants (defined as 20 or more locations), this legislation will require a change in menu design, unless existing local and state requirements already caused operators to undertake this exercise.
The good news for restaurateurs is that the national standard does not go into effect until next year. The bad news is that operators in California, Maine, Massachusetts, New Jersey, Oregon, Philadelphia, and a dozen other localities will be required to comply with varying local and state regulations until that time.
Tell us how you feel about the new federal menu labeling requirements.
National Menu Labeling Legislation
*image from Center For Science in the Public Interest
With a national standard for menu labeling and supporting legislation up in the air due to the uncertainty surrounding the status of the health reform bill, several local jurisdictions are forging ahead with previously enacted legislation of their own.
For example, Philadelphia is requiring that nutrition information be disclosed on menu boards, and is fining chain restaurants $150 for violations of the city’s new menu law that requires caloric content be posted. Additionally, by April 1st, Philadelphia will require that menus disclose information on saturated fat, trans fat, carbohydrates, and sodium. Other states and jurisdictions have enacted similar menu labeling ordinances, including New York City, Maine, Massachusetts, Nashville, TN, Oregon, and Maryland.
Needless to say, we’re hoping that the federal standards will be implemented before more states and localities are forced to launch countless varieties of requirements. In the meantime, the patchwork of local menu labeling standards doesn’t have to slow down marketing processes. Just as POP, menu boards, take-out menus, and brochures can all be tailored to the respective restaurant’s unique needs (including products offered, pricing, location information, and physical layout), so can required nutritional information.
I’d like to hear from you: how is your brand or organization handling the challenges of menu labeling and nutrition compliance?
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