Sopra un hamburger di Blend, famoso locale che fa hamburger a Parigi.
Mc Donald’s è in crisi (ne avevamo accennato in Sementi, biodiversità, la GD e la qualità del cibo) dal 2013 e ciò si riflette sui suoi risultati economici…
Il picco di questa fase negativa è stato registrato, pochi giorni fa, quando è stato rimosso l’amministratore delegato Don Thompson, che era sulla poltrona da n° 1 da soli 30 mesi.
Ovviamente, come era già successo per altre notizie, (v. Coca- Cola conferma : licenzierà fino a 1800 dipendenti e Multa da 1 miliardo di € al cartello dello shampoo), il Sole 24 ore, giornale di Confindustria si è ben guardato dal darla e dall’analizzarne le ragioni.
Le cause di questa impasse possono essere state:
1) interne all’azienda di Oak Brook, Illinois , come l’estensione troppo ampia dei menù , che comporta quasi 200 articoli: si va dal menù ad un dollaro, ad alternative vegetariane e alle insalate.
Queste extension line degli articoli del menù, in atto da svariati anni, hanno causato problemi ai 14’200 ristoranti americani (su 35’000 nel mondo), costringendo dipendenti e soprattutto franchisee ad allungare i tempi in cucina e ad acquistare attrezzature considerate inutili.
Chi ha diminuito gli articoli in assortimento, come Burger King, ha alzato le vendite, a superficie comparabile (senza nuove aperture) del 3,6%, negli Usa e in Canada, mentre quelle di Mc Donald’s sono scese, durante lo stesso periodo (terzo trimestre 2014), del 3,3%.
Problemi con i sindacati (*), finiti su tutti i giornali del mondo…
o la vendita di carne avariata in Cina non hanno migliorato la situazione di Mc Donald’s.
(*) un lavoratore alle dirette dipendenze di Mc Donald’s oggi, a New York City, percepisce 8,75 $ l’ora. Dal 1° luglio il suo stipendio orario dovrebbe passare a 9,90 $ l’ora ma:
a) i sindacati reclamano 15 $ l’ora, come nella grande distribuzione
b) l’aumento riguarderà solo 90’000 dipendenti diretti mentre 750’000 dipendenti dei franchisee Mc Donald’s ne saranno esclusi. Fonte: NY TIMES del 7 aprile 2015
2) quelle esterne, dovute ai cambiamenti di mercato e di visione dell’azienda da parte dei consumatori:
Mc Donald’s, simbolo del fast food made in USA, è stata messa in discussione da film come “Super Size Me“, “Food Inc” o da libri come “Fast Food Nation: The Dark Side of the All-American Meal”.
Il problema d’immagine di Mc Donald’s persiste da tempo ed è aggravato dal fatto che l’azienda usi conservanti e cibo surgelato.
La crisi di Mc Donald’s potrebbe riguardarci da vicino perché la situazione dei nostri bambini è molto simile a quella dei bambini statunitensi, come avevo già evidenziato , svariati anni fa, in “A scuola di cibo”…
Il nuovo Ceo di Mc Donald’s ha annunciato l’eliminazione degli antibiotici dai polli venduti : questo è un buon segnale…
“Sette” del 20 marzo 2015
ma non basta e soprattutto giunge un po’ tardi, tanto che ieri S &P ha tagliato il rating di Mc Donald’s
Qual è quindi la soluzione per non privarsi del piacere di un buon hamburger?
Semplicemente mangiandone nei ristoranti, che negli USA vengono definiti fast-casual, fatti con ingredienti freschi, di primissima qualità e cotti al momento!
http://www.qualitybeeftrattoriadellacarne.it/home/
sopra: hamburger basco da Quality Beef, viale Pasubio 8, Milano
Infatti , negli USA, il settore fast- casual (*), composto da ristoranti che vendono hamburger ad un prezzo più alto dei fast food , sta crescendo del 10,5% rispetto ad un +6,1% delle catene a basso prezzo.
E Mc Donald’s l’ha capito tanto che è entrata nel segmento premium
Questo è un ottimo segnale per la salute degli Americani, come un altro segnale positivo è costituito dal fatto che la FDA (Food and Drug Administration) il 25 novembre 2014, abbia varato un regolamento che, nell’arco dei prossimi due anni, obbligherà le catene con più di 20 ristoranti ad esporre i propri ingredienti e il numero di calorie per ogni piatto.
anche in Italia crescono le hamburgherie di qualità, come fa notare il gastronauta Davide Paolini
(*) I ristoranti fast-casual, come, ad esempio, Chipotle, Shake Shack, etc. hanno altri vantaggi rispetto a Mc Donald’s:
personalizzazione, servizio ed un ambiente da ristorante, non da fast food.
Molto interessante l’evoluzione della catena Shake Shack che si è appena quotata in Borsa e il cui titolo è schizzato da 21 $ a 47 $ in un giorno solo, dal 29 al 30 gennaio 2015.
Presente in molti stati degli USA la formula Shake Shack sta prendendo piede anche a Mosca, a Londra, Istambul, Dubai, Beirut etc.
E dire che la sua storia nasce nel 2001, con un chiosco a rotelle in Central Park….
| Public | |
| Traded as | NYSE: SHAK |
| Industry | Restaurants |
| Genre | Fast casual |
| Founded | New York City, New York, United States (2004 (2004)) |
| Founder | Danny Meyer |
| Headquarters | New York City, New York, United States |
|
Number of locations
|
63 (2015) |
|
Area served
|
Worldwide |
|
Key people
|
|
| Products | |
| Website | www |
Shake Shack is a fast casual restaurant chain based in New York City. It started out as a food cart inside Madison Square Park in 2000, and its popularity steadily grew. It eventually moved to a stand within the park, expanding its menu from New York-style hamburgers to one with hamburgers, hotdogs, fries and its namesake milkshakes. Despite initial growing problems with quality control and complaints regarding its french fries, it has been consistently well reviewed in the markets into which it has expanded.
Shake Shack filed for an initial public offering of stock in late 2014 and revealed in a December 29 filing with the Securities and Exchange Commission that sales growth in stores open for more than a year had slowed to 3 percent in the year ended September 28, from 7 percent in 2012.
Contents
[hide]
History[edit]
The original Shake Shack located in Madison Square Park
In 2000, New York City began the rebuilding of Madison Square Park, which had fallen into a state of disrepair and misuse. As part of the redevelopment, restaurateur Danny Meyer helped spearhead the creation of the Madison Square Park Conservancy to help redevelop it. One of the first things the Conservancy did in its goal to turn the park around was to host an art exhibit inside of the park to raise awareness of the renewal effort. Meyer’s Director of operations, Randy Garutti, established a hot dog cart which was run out of the kitchen of Eleven Madison, one of Meyer’s Union Square Hospitality Group (USHG) operations. Over time the cart became extremely successful, and remained in operation for nearly three years.[1]
In 2004, the city began taking bids to operate a new kiosk-style restaurant within the park; Meyer outlined his idea for the space, and opened the first Shake Shack in July 2004. From its beginning the restaurant was not designed to be a chain, intended to be a single shop location designed specifically for New York City. However, as the original locations sales continued to grow, the group realized that there was a market for expansion.[1]
Since its opening, Shake Shack has grown to be the largest part of the USHG’s portfolio. Its average store performance of US$4 million is more than twice that of McDonald’s average store performance within the United States.[2] Its popularity is such that in the summer at its original location, the wait in line for service can stretch to over an hour, especially on weekends when the weather is pleasant. A webcam on the restaurant’s web page shows the current line in real time.[2]
In August 2014 reports surfaced that the company was preparing to go public with an IPO and was discussing an underwriting with a number of investment banks.[3]
On January 29, 2015 Shake Shack priced its IPO at $21 per share. On the morning of January 30, 2015 it began trading on the NYSE at $47 per share under the ticker symbol SHAK.
Menu[edit]
A “Shack Burger” and crinkle-cut French fries
Shake Shack’s eponymous product is its milk shakes, which have been reviewed as some of the best in the industry.[2] As it has grown, the company has also added wine and bottled beers to its beverage menu. In each new location the beverage menu is customized to the local flavors of the city it is operating in.[4]
When the company first began to expand, it became famous for its burgers which are made from Angus beef.[2] Despite this popularity, there were initial problems with the consistency of its sandwiches.[5]
The company originally used pre-made, frozen crinkle-cut french fries because its original location was only 400 sq ft (37 m2) in size, and the limited area disallowed any other style of fry product. As the chain grew, it was praised in multiple reviews for its high quality hamburgers, but its fries were routinely criticized as not being on par as its other products. In response, the company developed a new, fresh cut french fry product in 2007. Since then, all of its french fries are fully prepared in-house, par-cooked and fully fried at the time of ordering.[2]
Operations[edit]
Domestic[edit]
In 2010, Shake Shack restaurants were opened in the Theater District[6] and the Upper East Side.[7][8] The Upper East Side location’s opening was significant because it “lifted” East 86th Street, an urban shopping district which had fallen on hard times; the location had been vacant, and even when occupied it was described by a neighbor as “never anything good there … dingy and dilapidated … almost an eyesore.”[7]
In July 2011 it was announced that Shake Shack had reached a deal with the MTA to open a location in the lower level of Grand Central Terminal.[9] This project was delayed because the tenant occupying the space Shake Shack was to take over, Mexican eatery Zócalo, refused to vacate after the expiration of their lease and filed suit, arguing that the “bidding process (for retail space in Grand Central) is corrupted.”[10] The suit was dismissed and Zócalo appealed. In October 2012 Zócalo filed for Chapter 11 bankruptcy protection.[11] In early May 2013, Zócalo vacated the space, and the new outlet opened for business on October 5, 2013.[12]
In 2010, Shake Shack opened its first restaurant outside of New York City in Miami Beach‘s South Beach neighborhood.[13] Before August 2014, the Shake Shack outlets were operating in Washington DC, New Jersey, Las Vegas, Connecticut, Pennsylvania, Florida, Georgia, Illinois, Maryland, and Massachusetts, in addition to New York.[3]
International[edit]
Shake Shack has outlets in a number of international cities including London, Istanbul, Moscow, Beirut, Dubai, Abu Dhabi, Doha and Kuwait City.[3]
Il consumo della pizza è in controtendenza rispetto agli hamburger dei fast food perché è considerata più salutistica, nonostante la “gluten free” mania che ha investito gli USA.
a conferma di questo trend la catena USA Domino’s Pizza l’anno scorso è cresciuta, nell’ultimo quadrimestre, del 14%.
The Economist explains
Rising dough in the pizza industry
Feb 26th 2015, 23:40 by Economist.com
https://www.youtube.com/watch?v=bYf9vIGTx-s&feature=player_embedded
THE fast food business has seen better times. In 2014 McDonald’s annual global revenues fell for the first time in 12 years. As consumers become more health conscious, cheap fast food seems to be losing its appeal. But there is a striking exception to this downward trend. People may be buying fewer takeaway burgers, but they have a growing appetite for pizza, from both independent pizzerias and pizza chains. One of them, Domino’s Pizza, saw its global sales jump by 14% in the last quarter of 2014, compared with a year earlier. Sales outside the United States grew for the 84th consecutive quarter. What accounts for the growing popularity of pizza?
Pizza has long been a favoured form of inexpensive fast food in Italy, where people started putting tomato on flatbread sometime in the 18th century. In the early 20th century, Italian immigrants popularised pizza in America. Demand boomed after the second world war, thanks to returning American soldiers, who had gained a taste for pizza in Italy.
Today, pizza is benefiting from the trend towards healthy cooking. People assume that pizza, with fresh toppings often including vegetables, must be healthier than a burger. In fact, a medium-sized vegetarian pizza can have as much as four times as many calories as a Big Mac. Pizza has also benefited as consumers reined in their spending after the financial crisis; ordering a pizza delivery is cheaper than going out to eat. In spite of the economic recovery, takeaways have stayed popular as household budgets remain squeezed.
But the secret ingredient that keeps consumers hooked on pizza is menu innovation. Pizza chains are constantly coming up with alluring new variations of their product, such as pizzas with crusts stuffed with bacon and cheese, to maintain consumers’ interest and loyalty. Cleverer still, these novelty pizzas are difficult to cook at home. No wonder pizza accounts for a growing slice of fast-food consumption
Per un ultimo aggiornamento sull’evoluzione di fast food e GD leggi qui. Mentre su Mc Donald’s puoi leggere qui.
Per gustose ricette anglosassoni potete consultare Jen Reviews.
Con il contributo di Antonio Tibaldi e Francesco Bragiotti, prima stesura: 31 gennaio 2015.
Sotto : uno dei primi chioschi di Mc Donald’s, esposto alla Triennale per Expo 2015 nella mostra Arts and Foods
