USA Today’s
“KFC goes to Kenya; first U.S. fast-food chain in E. Africa”

“You can’t buy a Big Mac in Kenya. There are no Burger Kings. But there’s good news for chicken lovers: KFC just opened its first restaurant in East Africa. The shiny red-and-white KFC in the new wing of an established Nairobi mall is the first American fast food outlet in East Africa’s most developed economy, and there are indications its entrance could herald a rush of U.S. chains into this untouched but potentially lucrative landscape.

… David Kincheloe, president of the U.S. group National Restaurant Consultants, said he began looking into a KFC franchise in Kenya for a different investor 2 years ago, but the biggest obstacle was the supply chain. Kincheloe said it’s logical that KFC is paving the way for more U.S. brands.
“Yum Brands is working their way into the African market,” he said, referring to KFC’s parent company. “Once you’re able to get KFC in and you’re able to work out the issues with the supply chain maybe you’ll see a Long John Silver’s, a Pizza Hut, a Taco Bell.” Read More…

Smart Money Magazine’s
“Crafty Ways Restaurants Cut Costs”

In October of 2009, National Restaurant Consultants was featured in the above article in the Wall Street Journal’s Smart Money Magazine.

“WHEN IT COMES to dining out, Kevin Moll [of National Restaurant Consultants] is the kind of frugal patron restaurant owners would love to see more of. The father of two from Denver always passes on the cream and sugar. He never pours a blob of ketchup next to his fries. Even better, after enjoying a plate of barbecued ribs, he usually prefers to wipe his saucy fingers with a cloth napkin, since the cleanup job would require at least three of the paper variety. And don’t even get him started on carbonated beverages. This is a guy who prefers cola a little watered down.” Read more…

Quick Serve Restaurant Magazine’s
“Keep Your Share”

“While the recession rages on around restaurant operators, even the most optimistic of cost-cutting initiatives can’t hide the fact that customers continue to dine out but spend less. According to a study from global business advisory firm AlixPartners, customers estimate that they cut their dine-out budget by 20 percent from the beginning to the end of last year and plan to spend an additional 3 percent less this year.
With customers unwilling to spend as much on dine-out options, simply bringing more customers in becomes the most important cog in the wheel of an operation, says Kevin Moll, CEO of the National Restaurant Consultants.” Read More…

Download “Keep Your Share” as a PDF

Nation’s Restaurant News’
“Organic foods’ popularity spreads to all demographic groups”

“Organic consumers are no longer the hippie health nuts of decades past or even the affluent, thirty-something women of just a few years ago. Today’s organic consumers come from all demographic groups and spend more money than ever on organic foods and beverages, according to new data from market research firm The NPD Group and the Organic Trade Association.
While the growth in organic purchases is primarily in the retail category, consumers are demanding these offerings more when they dine out, and restaurant operators need to meet these demands, said officials of Port Washington, N.Y.-based NPD.
“It really is growing, so restaurant operators will have to provide some of these kinds of products,” said Bonnie Riggs, an NPD analyst.” Read more…

Download “Organic Foods Popularity Spreads” as a PDF