Now that we're three months into the new millennium and we see that time marches on, it's time to think about where we'll be (that's really where you'll be) if you fail to prepare for many future changes which are inevitable. It's really about how we do "future" business that I want to address this month. Of course, there will be changes in business you can anticipate, which means your operation, whether you're chef, manager, salesperson or owner, must be nimble and ready to adapt. There are also changes that can be predicted and thus, planned for.
You've got help, if you look for it. The International Food Distributors Association (IFDA,) for instance, has released a new study I happened to run across -Foodservice 2010 - that projects how they see the foodservice economy might evolve over the next 10 years. The study forecasts that by the year 2010, foodservice will capture 62% of new customer food spending and 51% of the estimated $822 billion that will likely be spent on over all raw food purchases....ATTENTION SALES PEOPLE/ALLIED MEMBERS! Commercial foodservice will grow at twice the rate of the grocery business, which has been trying to steal our lunch business for many years now.
I know what some of you are thinking. Why worry about 2010 now? But look around you, most cooks, managers, & sales people are under 40 and have about 25 years more to invest in their futures....most of which will be spent in the foodservice business    ...... and you ask why? This study has shown that, based on consumer behaviors and the shifting demographics which are taking place today, you must look ahead, or else! Anticipation of these changes must begin today or you'll be looking at the fannies of the businesses who'll be out pacing yours or worse, trying to pick up the pieces of a broken dream.
Consider this: The U.S. population will increase by 24 million by about 2010, and 32% of us will be over the age of fifty! This means that every third customer who walks through your door is 'mature." Are you prepared to deal with an aging population? I've noticed that my 60 year old eyes can't quite read a menu in dim light like they once did....and don't get me started about the noise level in some "up-scale" eateries. Believe me, those of you who make adjustments for the older diners stand to capitalize big time.
The good news is that the full-service restaurants will rule in the next decade while the fast feeders, who are fighting each other with the 99 cent value meals, will struggle. The strength of full-service restaurants will be fueled by aging Boomers, who will have the greatest impact on foodservice as they grow older. All Americans, Boomers not-with- standing, are becoming wealthier (30% of households earn over $50,000). Higher income groups are known to spend half (or more) of their income on food prepared outside the home.
Everybody's fast paced lifestyle, along with a growing desire for food a notch or two above quick service, will make the "fast casual" segment even more important to you.
You see, 2010 is a real and unavoidable reality ... time will always conquer, but we must prepare for the battle as best we can using the ammunition available to us                                ...... so fight on as you look ahead to 2010 and prevail in the end.
While you're at it, look at your lives and where you need or want to be in 2010, and make plans and adjustments along the way so your success will be a goal achieved. I have a borrowed saying that goes like this (and have been using it for years): P.P.P.P.P. 'Prior Planning Promotes Perfect Performances!" My friends, it has never failed me ......... try it. It works (sooner rather than later....leaving no need for "hind sight.")
The conference is just a few days from now.... let's show ACF National, Regional and WACS what we're made of. This will be the best of the best                              ........