tag:blogger.com,1999:blog-16651567.post7242355426860964675..comments2023-04-13T02:59:01.946-05:00Comments on The Scoop: How lemmings draft a menuJPechehttp://www.blogger.com/profile/15719972409389933734noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-16651567.post-20517464656059186402008-04-12T15:16:00.000-05:002008-04-12T15:16:00.000-05:00Nice post Peter. I'll add in the consequences of a...Nice post Peter. I'll add in the consequences of adding in an extra inventory item you don't need. How long is it going to take KFC to sell enough snack wraps to go through a whole case of tortillas? Not exactly offering the best quality product by the time they make it to the bottom of that case, are they?<BR/><BR/>Every one of those extra inventory items represents a small increase in waste. Wasted inventory, used up menu real estate, and prep room they could have used to offer something unique.<BR/><BR/>When did it become smart business to try and be LIKE your competition, instead of trying to be different? Something is happening at the top level of many of these chains. Ingenuity is stagnant. There are so few new ideas. Meanwhile, markets are offering more original and interesting ingredients. Americans are learning what they are and how to use them from cooking shows on channels like the food network. The market base is getting more educated and raising their standards while the corporations are busy chasing after and copying every fad that comes their way.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-16651567.post-13603290917032302252008-04-11T11:23:00.000-05:002008-04-11T11:23:00.000-05:00Peter, I don't understand what you mean? I just we...Peter, I don't understand what you mean? I just went to TGI AppleChili's Neighborhood Bar & Fajita Moeatorium the other night and had a very delicious original meal. <BR/>Sincerely, SteakmanAnonymousnoreply@blogger.com