« September 2008 | Main | November 2008 »

October 2008

October 29, 2008

Concept Branding Group Managing Partner Tom Kelley interviewed by San Francisco Business Times on current retail environment

October 24, 2008 SAN FRANCISCO BUSINESS TIMES

Mervyns LLC will begin liquidating merchandise at its remaining 149 stores about Nov. 1 as it prepares to shut down operations a few months short of its 60th anniversary.

The Hayward-based department store chain, which should close its door by early January, was not just another retail victim of the current economic crisis, according to industry observers. They contend poor management and a four-year-old purchase deal by an investment consortium that left it paying exorbitantly expensive leases on its stores also contributed to its failure.

In September, Mervyns LLC sued the investors who purchased the retail chain for $1.2 billion in 2004 from Target Corp. -- Sun Capital Partners Inc., Cerberus Capital Management LP and Lubert-Adler and Klaff Partners LP -- alleging that the investors and Target devised complex real estate transactions in order to gain control of the retailer’s stores, then lease them back at “substantially increased rates.”

It sought the return of $58 million in transaction fees and other damages from the investors and Target, as well as a court order permitting Mervyns to reclaim its real estate.

Roy Berces, group manager of communications for Mervyns, said the original deal struck by the investors and Target was instrumental in the company having to file for Chapter 11 bankruptcy protection in July.

But the suit and a $465 million line of credit from a lender group led by Wachovia Capital Finance Corp. extended last summer proved too little, too late to save the struggling chain, which which opened its first store in San Lorenzo in 1949.

“In order to succeed, a retailer cannot have too much debt or too much overhead,” said George Whalin, president of Retail Management Consultants in Carlsbad. “Certainly not so much that you can’t buy merchandise, as happened to Mervyns.”

Whalin said the real estate deal devised by the investment consortium is what eventually doomed the value-oriented retailer, which he said should have been faring reasonably well despite the slumping economy. Even in a turnaround situation like Mervyns, Whalin said “fairly deep-pocketed investors” find a way to make things work.

“The last five or six months have been tough on all retailers, but discounters and value-oriented companies are doing OK,” Whalin said. “Mervyns should have been in that group, if it wasn’t for the usurous rents it was being charged for its stores. Someone at these investment companies had to have known turning Mervyns into a cash cow was not going to lead to a good outcome.”

Tom Kelley, a former Mervyns executive who now runs Concept Branding Group, a retail consultancy based in Washington D.C., took an even harsher tone.

“During the past few years, there were no real indications that senior managers were making any of the right moves,” Kelley said of the revolving door of CEOs at Mervyns LLC -- four in four years. “If anyone tries to blame this on the economy, shame on them. It’s a sad story when leadership is so ineffective.”

Kelley criticized the current CEO, John Goodman, former manager of the successful Dockers apparel line for Levi Stauss & Co. of San Francisco, who took the top Mervyns jobs only last April.  “When he got involved in this and saw this complex web of buying properties and then leasing them back (to Mervyns) at exorbitant rates, he should have walked away from it,” he said. “Instead, he kept saying for the past six months (the company) was going to survive, knowing that the store (lease costs) were impossible to meet.”

Kelley said even Vanessa Castagna, brought in by the investors in early 2005 because she was highly regarded in the retail industry for having led a turnaround at J.C. Penney Corp. Inc., could not repeat her success at Mervyns because of the handicaps. Castagna abruptly stepped down in early 2007.


Even before it was saddled with high lease costs, Kelley said “neglect of the Mervyns’ brand” by former parent Target, which owned the East Bay retailer for 26 years, began the retailer’s slow decline.

“They got away from keeping the brand distinctive and keeping the company involved in the community,” he said. “Once a retailer loses touch with its community, its chances of success are very slim.”

Mervyns will use an outside professional services firm to help it liquidate its merchandise.


Goodman, who was not available for comment, said in a company press release he was confident the going-out-of-business sale would “drive significant traffic to our stores.”

“We are disappointed with this outcome but (Mervyns’) declining liquidity position and the extremely challenging retail environment, together with the fact we have exhausted all other possibilities, requires that we take this action.”

Berces would not comment on how many people will lose their jobs, or whether severance pay or job-search assistance will be made available to employees.

Copywright, San Francisco Business Times

Restaurant Tune Up Offers Insights on Increasing Restaurant Customer Counts

Restaurant Tune Up News Wire release


Restaurant Tune Up Offers Insights on Increasing Restaurant Customer Counts

Seasoned restaurant operators offer one-time or ongoing review and recommendation on brand awareness, marketing and front and back of the house operations.

Bretton Woods, NH, October 28, 2008 --(PR.com)-- Premiering at the New Hampshire Restaurant & Lodging Association Show today, www.restaurantTuneUp.com is receiving favorable reviews and comments from restaurant operators that finally realized that giving their operations a once or twice a year tune up isn’t just enlightening, but it really does add considerably to the bottom line.

For a very minimal investment, a team of operators with 160 collective years of expertise running casual, fast casual, and fine dining restaurants, will review every aspect of front and back of the house operations, from inventory control, menu development, in-store promotions, staffing, logo updates, marketing and community involvement – all leading to a set of findings and tangible recommendations for improvement.

“As a former restaurant owner I know I was so close to everyday operations that I never really took a hard look on a regular basis on how we were doing from a new customer’s perspective,” commented Ben Williams, Senior Consultant at Concept Branding Group, who is leading the roll out of the program throughout the Northeast. Many times getting a leg up on an upcoming New Year provides operators with the tools they need to begin a new year stronger than ever.

“It makes total sense. You tune up your car several times a year. Your business needs at least the same amount of attention to keep traffic flowing into your restaurant,” Williams added.

www.restaurantTuneUp.com also offers a more extensive restaurant turn around package for restaurant operators facing larger challenges. With an ever increasing number of competitors, it’s often necessary to refine a restaurant unit or small chain brand to better reflect the authentic nature of the core brand.

In today’s challenging economy there is no better time to have an unvarnished and fresh look at your livelihood. Owner-operators can’t do it all. Before any challenge becomes too much to handle, let seasoned operators take a hard look at all you do.

“Many folks compare our approach to Gordon Ramsay’s Kitchen Nightmares show (http://www.fox.com/kitchennightmares) , yet without all the screaming and yelling,” Williams joked. “While we don’t do our work on camera, the review is similarly as intense and revealing.”

For more information on how www.restaurantTuneUp.com can reinvigorate your restaurant’s sales and volumes, contact Ben Williams at: BenWilliams@conceptbrandinggroup.com . Also, contact your state restaurant association for possible member discounts.

Contact: Ben Williams, 603-662-7557 or BenWilliams@conceptbrandinggroup.com

###
Contact Information
Concept Branding Group
Tom Kelley
2023445043
tomkelley@conceptbrandinggroup.com
http://www.conceptbrandinggroup.com
Attached Files
Restaurant Tune Up offers insights on increasing restaurant customer counts
Bretton Woods, NH, October 27, 2008 – Premiering at the New Hampshire Restaurant & Lodging Association Show today, www.restaurantTuneUp.com is receiving favorable reviews and comments from restaurant operators that finally realized that giving their operations a once or twice a year tune up isn’t ju
Filename: RestTuneUpRelease-2.pdf

October 18, 2008

Concept Branding Group announces www.OperationsTuneUp.com for small businesses, retailers, realtors -- any business looking to improve operations

WWW.OperationsTuneUp.com

Unit Operations and Concept Refinement


Goal: Improvement of operations, development of a refined formula to reach expanded demographics/sales and continued brand refinement in local markets

Every operator must explore new customer bases. We provide concrete suggestions to expand the brand's appeal to an expanded demographic mix.

October 16, 2008

For our food manufacturing clients, especially start ups, from our friends at Entrepreneur.com

Entlogo



ENTREPRENEUR.COM - From Storeroom to Store Shelves full article

From Storeroom to Store Shelves

Use these 9 tips to craft a pitch that will have retailers filling out purchase orders.

Neil Reilly, 46, a former commodities trader, used to walk the streets of Manhattan after the markets closed, trying to pitch his organic, kosher dog treats to retailers. Now Manchester Center, Vt.-based Wagatha's, co-owned by Reilly and Norman Levitz, 52, is projecting $1 million in sales for 2009. Reilly, like other entrepreneurs, learned that getting a product onto store shelves takes patience, persistence and a strong pitch.

Even connecting at first with a buyer for a larger retailer can take time and multiple phone calls. If cost allows, send your product to potential buyers before calling. When you do make contact, they will already have your product in hand.

Once you have a meeting set up, consider these nine tips for getting your product into stores and the hands of customers.

  1. Address how your product compares to similar ones the retailer already carries. Adding a new vendor can be costly for a retailer. Buyers are taking a risk by agreeing to dedicate limited shelf space to a new product. Compel them to take a chance on your product by showing why it's better. Maybe your headphones have exceptional sound quality, a higher-than-average margin and come in five different colors.
  2. Discuss how you and your product fit in with the retailer's culture. "The people behind the product and their mission are just as important as the product itself," says Harvinder Singh, a regional local products forager for Whole Foods. "We look for products that are made with high quality, organic ingredients, have a low carbon footprint and are socially just, meaning the growers and producers are paid fairly and treated well." Also consider the retailer's image: Is it high end or budget conscious? Trendy or traditional?
  3. Demonstrate demand for your product. Retailers, especially large ones, often calculate revenue per square inch of shelf space. They want to know before they agree to carry your product that there's going to be demand for it. Tell them where else your product is carried or how many units you've sold through your website. Maybe a local boutique only bought 20 of your necklaces in an initial order but sold out of them in three days. Also, know your market. This includes the age, gender, income and interests of your target customer. Compare how your market overlaps with that of the retailer.
  4. Show your passion. "If it's a quality product, you just have to tell your story," Reilly says. "You have to be really honest and believe in yourself." As part of his pitch to retailers, Reilly often will eat his dog biscuits, which are made in Wagatha's own facility.
  5. Present a finished product, including packaging. Retailers want to know everything about your product. If you can't have your packaging ready for the pitch meeting, at least know what it's going to look like. Include a logo and artwork, and what materials you're going to use. Keep in mind that some retailers will be looking for recyclable packaging. Reilly says that some home stores and hotels he's pitched his dog treats to have been more interested in the packaging and what the product is going to look like on the shelves.
  6. Address how your product will fare in difficult economic times. If your price point is comparable to or higher than your competition's, focus on why people still need or will want your product. Retailers, including Whole Foods, are focused on finding the next big trends, Singh says.
  7. Discuss your ability to deliver. Buyers often are given a set amount of money to work with. If you tie up their funds and fail to deliver your product on time, you are wasting their shelf space and costing them money. Be honest with yourself and the retailer about how much of your product you can deliver and when. Failing to deliver on time also could result in hefty fines.
  8. Be prepared to discuss your business plan. Major retailers in particular will want to know that you can continue to deliver your product as promised and that you will be professional to work with. "I love people with ideas and passion, but there's a whole other side to it," Singh says.
  9. Don't exceed the allotted time, and leave enough time for questions. If buyers have important questions about the viability of your product and don't get to ask them, they might go with a surer thing.

Be strategic about the retailers you meet with. Major chains like Target, Best Buy and Costco may seem like a gold mine. But first realistically evaluate your ability to supply them with the amount of product they need. Consider starting smaller to gauge demand for your product. Also look for companies with programs supportive of startups. Whole Foods, for instance, has a Local Producer Loan Program for small, local producers.

Also consider hiring a manufacturer's representative or agent, someone to do most of the legwork for you and who doesn't get paid until your product gets placed.

"Go out and hit the street," Reilly says. "Just make sure you believe in your product."

October 08, 2008

Concept Group USA becomes Concept Branding Group as announced on PRWEB

News release on PRWEB newswire

                                       

                                            Branding strategy, marketing, operation consulting and community outreach firm refines and expands offerings                                        

                                                                               

                                            Washington, DC (PRWEB) October 8, 2008 -- National consulting firm Concept Group USA, founded in 1991 by Tom Kelley, is becoming Concept Branding Group effective today. The move will be fundamental to better explaining the firm's offerings to a larger and more diverse set of start ups, small and medium sized businesses, retailers, and trade and non profit organizations.

Concept Branding Group (www.conceptbrandinggroup.com) will concentrate its core mission around shaping brands, inspiring operations, expanding results, and sustaining alliances for its current and new client base. An expanded group of seasoned operations and marketing professionals, including Denis Sparagis, Ben Williams, Dan Emery, allied partner Rick Wolf (of The B&B Team), and firm counselors Bill Fisher and Andy Divine, will join Kelley in enlarging the practice from its offices in Washington, Kennebunkport, and Montreal.

My Photo