Todd Semrau is quoted in a QSR Magazine article, Salsarita’s New Growth Strategy, by Jordan Melnick, about Phil Friedman’s growth strategy for Salsarita’s. Phil Friedman plans to strengthen Salsarita’s presence in its existing markets, rather than move to new markets. Todd explains, “The emphasis on nontraditional locations—particularly college campuses—is a smart way to earn brand loyalty among young consumers.” ‘”To keep a brand alive today, you have to win over the Gen Y market by keeping it fresh and edgy,” Semrau says. “Gen Y is all about fresh, sustainable food [and] they want to eat communal, ethnic food like Mexican food. But if you keep opening in strip malls, the concept starts to get watered down. Opening in nontraditional locations may give [Salsarita’s] an edge.” Semrau also thinks Friedman and Reinstein’s stay-at-home expansion strategy makes sense. “It’s a smart move to stay where they are at,” he says. “It’s not like they are only in a few states. They already cover a lot of states.”’
Urban Eats Consulting Group is featured in an Atlanta Business Chronicle article, Shared kitchens concept keeps cooks cooking, by Lisa R. Schoolcraft about the boom in shared kitchen space. Todd Semrau of Urban Eats Consulting Group explains, “The concept of shared kitchen space, which has been in New York and Chicago for years, offers affordable, health code-approved kitchens to new businesses on a budget. For many small-business owners, the shared kitchen is really their savior.”
Todd Semrau discusses Martin Sprock’s expansion to Charlotte and his new restaurants in Charlotte Business Journal’s article, Growth on Martin Sprock’s menu, by Erik Spanberg. Charlottle is the new hub for Sprock’s company, Big Game Brands. Todd explains, ‘”He’s very successful taking good ideas in the restaurant world and putting new structure in place to take them to a wider audience. He finds iconic brands that have connections in the marketplace” and broadens their appeal.’
Todd Semrau was quoted in a Democrat and Chronicle article, “Tim Hortons testing panini in local stores,” by Diana Louise Carter. Tim Hortons are going to begin selling a variety of paninis in their stores. Todd explains, “The panini could drive sales inside existing stores. People still want to eat out even though the economy is down. They’re trading off the Chili’s and the TGI Fridays for a fast-casual restaurant like a Tim Hortons and Chipotle. While it may seem that Panera has the fast-casual market wrapped up, the audience for fast-casual dining is actually quite broad, ranging from teens to the elderly, which will allow for a variety of players to succeed.”
Todd Semrau discusses Fresh to Order’s restaurant concept and menu as they plan a 50 restaurant expansion over the next 5 years in Atlanta Business Chronicle’s article, “Fresh to Order wants to add 50 locations,” by Lisa R. Schoolcraft.
Lisa writes, “The Fresh to Order concept is ‘a great concept because it touches on all the trends right now,’ said Todd Semrau, owner of Urban Eats Consulting Group, a restaurant consulting firm in Atlanta. ‘People want transparency in their food. They want value. They want to get in and out without spending a whole paycheck.’
Panos’ f20 ‘gives the control to the customer,’ he said. ‘They can custom-make a salad or sandwich, and it’s in a fast-casual set-up, which is one of the hottest trends right now.’
The menu assortment is ‘diverse enough you can go two or three times a week and not feel like you’ve had the same thing,’ Semrau said.”
Lisa R. Schoolcraft of the Atlanta Business Chronicle interviewed Todd Semrau of Urban Eats Consulting Group for an article titled, Former ‘Raving Brands’ buys 2 restaurants. Lisa explains that “Raving Brands, the Atlanta-based restaurant company, has dissolved and in its place is Big Game Brands, said CEO Martin Sprock. Big Game Brands just bought two new restaurant concepts, with plans to grow them in the Southeast and beyond. Big Game Brands bought Penguin Drive-In of Charlotte, N.C., and The Original Italian Pie out of New Orleans.” Todd comments that Italian Pie and The Penguin Drive-In purchases are typical moves for the company that was Raving Brands, in that Raving Brands found “iconic restaurant concepts with strong brands that are emotionally connected to the communities they serve.”
“The Italian Pie and The Penguin Drive-In concepts both offer affordable, classic American fare wrapped in a strong emotional brand,” Semrau said. “This business model is resonating well with families with kids who are on tight budgets, but still want the convenience and variety that restaurants offer, and who are tired of the typical national chain, cookie-cutter offerings.”
The drive-in “seems more in line with what the trends are now,” Semrau said. “No one has time for lunch or dinner right now. And if it is like The Varsity, it will have burgers, which are trending well now.”
The Italian Pie, founded in 1992, has a “strong emotion brand associated with its presence in New Orleans as ‘the’ authentic Italian pizza pie,” Semrau said. Read the article.
The Atlanta Business Chronicle interviewed Todd Semrau for an article, titled, Restaurant biz lures former corporate execs, about restaurant consulting and some of the clients that he has helped, including Kevin Holt, Randy Hazelton and Kim and Mark Argenbright. The article also discusses some of the challenges that people trying to open a restaurant face. “New restaurateurs know it’s not just prep work in the kitchen that will help make them successful; it’s prep work in the business, as well….The majority of Semrau’s new clients are professionals coming from Corporate America looking for a new line of work, he said. Their consumer confidence is up and they have some money to help fund their new venture, he added. With all of the corporate downsizing that has gone on, Semrau said, his clients want to branch out on their own.” Read the whole article.
Todd Semrau wrote an article for Atlanta’s Finest Dining magazine titled, Urban Renewal Makes for Strange Bedfellows. In the article, Todd discusses the impact that local restaurants have on their communities and how some local restaurants have or have the potential to become tipping points for unprecedented growth within a community. Grindhouse Killer Burgers, in the Sweet Auburn Curb Market, exemplifies a phenomena and shows that unique restaurant concepts can thrive in quirky environments. Read the whole article.
Urban Eats was interviewed on its opinion about restaurant rooftop patios for an article in Nightclub and Bar Magazine, titled, The Great Outdoors, written by Jenny Adams.
Jenny writes,
“What’s Involved in Adding a Patio or Rooftop Bar in 2010? While patrons find an outdoor setting invigorating, operators find patio and rooftop space can add an immense amount of value to a venue. The industry saw a sharp rise in outdoor areas a few years ago because of smoking bans, but the trend is still moving upward at a steady pace for 2010. Venues in climates warm and cold are embracing the great outdoors; poolside “daylife” events are the rage in Vegas and Miami, while rooftop or patio bars are hot in unlikely spots such as New York, Chicago and Cleveland. Wonderful technology is available to battle both snow and sun, and with costs of construction at an all-time low, this might be an ideal year to take advantage of an outdoor space and increase profits. Here’s what you should know before you take the leap. . . “Read the article.
