RESTAURANTS : Key Takeaways from Restaurant Industry Expert Event

Research evidence excerpt

RESTAURANTS : Key Takeaways from Restaurant Industry Expert Event

eat the cost of delivery refunds. Operational tweaks are being made to better

facilitate a higher delivery mix - dedicated packaging stations, order verification steps for drivers, loss‑prevention tools

(i.e. OTTER).

Other Topics of discussion: 1) Cost inflation. Mr. Fernandez echoed the challenges of broad-based inflationary

pressure working through the system, though sounded optimistic around P&L relief on food costs, utilities and labor

over the next 12 to 18 months. 2) GLP-1: Not seeing an immediate impact (though potentially a function of Ampler’s

Midwest / rural footprint), yet acknowledges a shift towards protein / menu offerings is already underway and that this

is not something going away. 3) Labor: Big picture, labor remains a challenge, though some have a competitive edge.

We came away with a greater appreciation around how “experience-focused” concepts (7 Brew / Wingstop) draw in

talent over traditional kitchen-heavy / complex restaurant concepts. We'd also note that tipping is an added benefit (e.g.

7 Brew tip + base gets to $16-$17/hr), a positive for employees and an offset for franchisees, albeit a potential friction

point for consumers, in our view.

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