SIW 12

Activity: time Line

1. Select a 20-year period of time between 1850 and today. Develop a time line
that indicates at least ten historical events in foodservice that took place during
that period.

2. Critical thinking: advancement in Foodservice

1. Select a 20-year period of time between 1850 and today. Develop a time
line that indicates at least ten historical events in foodservice that took
place during that period.
1982: During a major snowstorm in Atlanta, George McKerrow places a sign in
the window of his year-old LongHorn Steakhouse, promising “Drinks $1 While
It Snows.” The place is packed for the three days of the storm. LongHorn takes
off, helping to foster the herd of cowboy-themed steakhouses such as Lone Star,
Texas Roadhouse and Logan’s Roadhouse.  
1982: A British magazine coins the term “foodie,” to describe a person “… for
whom food became ... a hobby, pastime, and topic of discussion.” 
1983: Hooters opens its first restaurant.
1985: Dairy Queen introduces a super-thick milkshake studded with mixed-in
treats such as candies and crumbled cookies. The Blizzard would become one of
the most successful new products of all time.
1985: After watching crowds flock to Wolfgang Puck’s original Spago for so-
called gourmet pizza, attorneys Rick Rosenfield and Larry Flax decide to adopt
the notion for a new mass-market concept called California Pizza Kitchen.  
1985: Two men begin selling rotisserie chickens and sides in Newton, Mass.,
and call the business Boston Chicken; in 1995 they expand the offerings and
change the name to Boston Market.
1987: The original owners of Starbucks sell the brand to a former manager and
supplier, Howard Schultz, who had his own coffee brand at the time, called Il
Giornale. Schultz would convert his cafes into Starbucks outlets and expand the
brand. 
1989: Drawn together for a story and photo slated to run in Restaurant
Business, 14 prominent women in the foodservice industry decide there is a
need to promote more diversity in the field. They form the Women’s
Foodservice Forum to develop leadership talent and foster career advancement
of executive women.
1990: With backing from six major industry organizations, the National
Restaurant Association launches the ServSafe program to foster voluntary food
safety training. The course and certification process teaches restaurant
professionals to safeguard their business by ensuring the safety of guests and
employees.
1990: McDonald’s opens its first unit in the Soviet Union and begins serving
more than 50,000 people a day. 
1991: The last Horn & Hardart Automat closes in New York City.
1991: Domino’s Pizza puts out a warning to franchisees that war is likely, based
on record orders of pizza from the Pentagon the previous evening. 
1993: Steve Ells, a Culinary Institute of America grad and former line chef at
Stars in San Francisco, opens the first Chipotle Mexican Grill.
1993: TV Food Network, the first of what would be a flurry of cable and
network TV programs devoted to cooking and celebrity chefs, airs its first
broadcasts. Restaurateurs welcomed the attention brought to the industry by the
interest-whetting onslaught of food programs, but they would rue the great
knowledge of food amassed by viewers. It was harder to get any slack from
customers.
1995: Restaurant industry sales totaled more than $295 billion, up nearly
sevenfold from sales of approximately $42 billion in 1970. 
1997: Tricon Global Restaurants is formed to manage three quick-service
chains spun off from PepsiCo: Kentucky Fried Chicken, Pizza Hut and Taco
Bell. The name would change in 2003 to Yum Brands.
1998: Chuck Templeton founds OpenTable, allowing diners to make dinner
reservations online.
2001: Seventy-three employees of Windows on the World are among the
victims of the 9/11 terrorist attacks
2002: Burger King introduces its Value Menu of 11 items priced at 99 cents.

2. Critical thinking: advancement in Foodservice

Write a brief paper on the discovery or advancement that you consider to be
most important to the foodservice industry in the last 100 years. Justify your
selection.

1. Innovative idea
Make sure that your idea can be translated into a viable business model, to do
this, conduct thorough market research. What are the strengths and weaknesses
of the competitors, and your own? You need to be sure that you offer something
much better than competitors, and at more favorable prices.

If your idea is innovative and it has no competitors, then ask yourself "why?". Is
this actually a good concept? Will it be valuable to customers? Will it make a
profit? Does she have a future and prospects for many years to come?

2. Culinary and business skills

Technical and business skills are certainly necessary when opening a new
enterprise in the field of nutrition. Training in culinary business and obtaining
qualifications is a great way to gain knowledge, experience, as well as to show
investors and clients that you are an expert in your field. Studying cooking in
England (more precisely, studying at Le Cordon Bleu London) on diploma
programs in culinary arts and business provides a classic comprehensive
education with an emphasis on market know-how. You will learn everything not
only about products, dishes and work in the kitchen, but also the principles of
doing business, including strategic planning, personnel management, marketing
and accounting.

3. A solid business plan

Having a high-quality and specific business plan is the key to building any
successful business. With a well-thought-out and detailed plan that can be
adapted over time (to reflect food trends and industry developments), you will
be able to recognize any problems before they occur, take appropriate measures
and prevent them.

An integral part of the business plan is marketing activities. It shows how you
intend to create demand for the product. And also indicates the steps you will
take to find potential customers and convince them that your business is
definitely worth their time and money.

4. Financial support
When starting your own business in the field of nutrition, you should have an
idea of the upcoming costs and finances that may be required to achieve the
goal. Are you buying a food truck, buying a room for a restaurant, offering the
services of a private chef or organizing supper clubs? Calculate the costs and
find financial support.

Present your idea and business plan to different people, starting with friends and
family. If you receive critical feedback at the first instance, correct the plan and
think about other options to attract investors and media publications about your
business. You can consider partnerships, joint ventures with other enterprises or
start-up capital from the state.