Unique Solutions Design, Ltd, developer of innovative body fit solutions and technologies, is pleased to announce that it has retained the design and manufacturing services of retail technology company F.C. Dadson for an aggressive rollout of over 300 body scanning kiosks that will be installed at large shopping centers and other high-traffic venues throughout North America. The partnership begins with the design, production and initial launch of Me-Ality - Measured Reality body scanning kiosk at North Point Mall in Alpharetta, Georgia on October 3rd, 2011. For more information, please visit our website at http://www.me-ality.com/.
Unique Solutions holds the exclusive license for the only body scanning technology to measure the body while fully clothed. Unique's highly acclaimed apparel size-matching service, Me-Ality - Measured Reality - premiered in 2010 at the King of Prussia Mall in Pennsylvania, and has been a dream come true for consumers by taking the guesswork out of finding their best fitting apparel styles. In addition to body measurement technology expertise, Unique Solutions holds the largest and most comprehensive database of body measurements. The application of the technology, and subsequent aggregate data, will have far reaching impact in apparel retailers’ development of products and services that require accurate body size data.
"F.C. Dadson’s partnership will allow us to rapidly deploy our ground breaking new shopping service," said Tanya Shaw, CEO of Unique Solutions Design Ltd. "Since the widely reported success of our King of Prussia location, both shopping mall operators and consumers from across the country have been pressing for the opening of more kiosk locations. This partnership provides an aggressive expansion opportunity."
Friday, October 28, 2011
Let's Talk at the Restaurant Finance & Development Conference
Learn more about how F.C. Dadson can save time, money and resources during restaurant build-outs at the 2011 Restaurant Finance & Development Conference - November 7-9 in Las Vegas. Call Larry Myer at 800-728-0338 to set-up a meeting at the show.
Tuesday, October 25, 2011
See you at the West Coast Franchise Expo
Going to the West Coast Franchise Expo? The conference is November 4-6 in Los Angeles. Tim Matey and Troy Schwehr from F.C. Dadson will be in attendance. Call Tim or Troy at 800-728-0338 to set up a meeting during the show.
Thursday, October 20, 2011
Thanks for a great Franchise Leadership & Development Conference
We met so many great people and look forward to connecting again. If you missed us at the conference, don't worry. You can learn all about F.C. Dadson's turnkey, interior build-out program by calling Marie or Tim at 800-728-0338.
Thursday, October 13, 2011
Restaurant Industry Trends - Part 2
Continuing with our restaurant trends, below are more from Andrew Freeman & Co. in Restaurant Hospitality:
1. Pies: Move over cupcakes, make way for pies.
2. Mom & Pops: The spirit of entrepreneurship has resulted in smaller restaurants with fewer than 40 seats.
3. Single-Purpose: Single-item restaurants specializing in one thing such as peanut butter and jelly sandwiches, hot dogs or pies.
4. Smaller Portions: Smaller portions for pint-size budgets. Look for mini-size pizzas, bagels, hot dogs, tacos or pies.
5. Windows: Restaurant expansion with the addition of a quick-serve window.
6. Key Ingredients: Restaurants are keeping things simple with only highlighting the key ingredients on menus and skipping the marketing fluff.
7. Dry Powders: Chefs are in search of more simplistic flavors using more powders and crumbles instead of sauces.
8. Wood-Fired: Wood-fired pizzas or anything else cooked over fire is hot.
9. Hot Dogs: The hamburger receives competition from hot dogs with gourmet toppings.
10. Vegetarian: More meatless entrees will graze the menus.
11. Deep-Fried: Everything from brussel sprouts to kale chips are deep-fried.
12. Soft-Serve: Look for more soft serve frozen fruits, yogurts and other cocktails.
13. Junk Food: Chefs are reinventing junk food in a gourmet and healthy way.
14. Pop Rocks. Salty, sweet, spiked and exotic popsicles.
15. Processes: Expect to see more sun-dried, freeze-dried, smoked, pressed and other processes.
16. Swede Inspiration: Swedish ingredients and trends are rising in popularity.
17. Breads: Speciality, house made breads are filling restaurant bread baskets.
18. Goat and Lamb: Both meats are are making gains over pork and other meats.
1. Pies: Move over cupcakes, make way for pies.
2. Mom & Pops: The spirit of entrepreneurship has resulted in smaller restaurants with fewer than 40 seats.
3. Single-Purpose: Single-item restaurants specializing in one thing such as peanut butter and jelly sandwiches, hot dogs or pies.
4. Smaller Portions: Smaller portions for pint-size budgets. Look for mini-size pizzas, bagels, hot dogs, tacos or pies.
5. Windows: Restaurant expansion with the addition of a quick-serve window.
6. Key Ingredients: Restaurants are keeping things simple with only highlighting the key ingredients on menus and skipping the marketing fluff.
7. Dry Powders: Chefs are in search of more simplistic flavors using more powders and crumbles instead of sauces.
8. Wood-Fired: Wood-fired pizzas or anything else cooked over fire is hot.
9. Hot Dogs: The hamburger receives competition from hot dogs with gourmet toppings.
10. Vegetarian: More meatless entrees will graze the menus.
11. Deep-Fried: Everything from brussel sprouts to kale chips are deep-fried.
12. Soft-Serve: Look for more soft serve frozen fruits, yogurts and other cocktails.
13. Junk Food: Chefs are reinventing junk food in a gourmet and healthy way.
14. Pop Rocks. Salty, sweet, spiked and exotic popsicles.
15. Processes: Expect to see more sun-dried, freeze-dried, smoked, pressed and other processes.
16. Swede Inspiration: Swedish ingredients and trends are rising in popularity.
17. Breads: Speciality, house made breads are filling restaurant bread baskets.
18. Goat and Lamb: Both meats are are making gains over pork and other meats.
Restaurant Industry Trends - Part 1
What are some restaurant industry trends? According to an article in National Restaurant News, Chicago-based market research firm Technomic Inc. indicated 11 trends including:
1. Increase in Alcoholic Beverages: Higher-end alcoholic drinks, such as retro cocktails and high-end spirits, along with craft beers are gaining popularity in fine dining and independent restaurants.
2. Food Trucks: They're moving into more cities and with a variety of items including healthy and gourmet foods.
3. Farmers and Producers. Farmers and producers are being spokespeople for restaurants, including Domino's with its commercials taking place on a dairy farm.
4. Social Media: New technology and applications, such as iPads and hand-held devices for ordering and table side payment.
5. Korean Influence: Korean barbecue and foods are rising in popularity.
6. Indulgent Menu Items: Consumers who are tired of being frugal will decide to treat themselves with a few indulgent menu items. Restaurants could see an increase in order of high-margin and high-priced point dishes.
7. Value: Opposite of indulgence, consumers will still demand value with everyday items when dining out.
8. Branding: More restaurants will update their brand positioning through remodeling and new formats.
9. Comfort Foods: Consumers continue to turn to comfort foods, such as southern foods and Italian favorites.
10. C-Store Competition: Convenience stores upgrading their food service sections are competition with restaurants.
11. Healthy: There is a move to redo menus to include healthy items.
1. Increase in Alcoholic Beverages: Higher-end alcoholic drinks, such as retro cocktails and high-end spirits, along with craft beers are gaining popularity in fine dining and independent restaurants.
2. Food Trucks: They're moving into more cities and with a variety of items including healthy and gourmet foods.
3. Farmers and Producers. Farmers and producers are being spokespeople for restaurants, including Domino's with its commercials taking place on a dairy farm.
4. Social Media: New technology and applications, such as iPads and hand-held devices for ordering and table side payment.
5. Korean Influence: Korean barbecue and foods are rising in popularity.
6. Indulgent Menu Items: Consumers who are tired of being frugal will decide to treat themselves with a few indulgent menu items. Restaurants could see an increase in order of high-margin and high-priced point dishes.
7. Value: Opposite of indulgence, consumers will still demand value with everyday items when dining out.
8. Branding: More restaurants will update their brand positioning through remodeling and new formats.
9. Comfort Foods: Consumers continue to turn to comfort foods, such as southern foods and Italian favorites.
10. C-Store Competition: Convenience stores upgrading their food service sections are competition with restaurants.
11. Healthy: There is a move to redo menus to include healthy items.
Monday, October 10, 2011
Chapter #11 - Finding the Magic Number to Pilot
Marie Van Drisse is back with the final chapter of her kiosk development story. In case you happened to miss the previous chapters, you can check them out here: Chapter 1, Chapter 2, Chapter 3, Chapter 4, Chapter 5, Chapter 6, Chapter 7, Chapter 8, Chapter 9, Chapter 10
Deciding how many kiosks to build for a pilot or full rollout is different on every project. Logically, the more you build that are alike, the more can gain from the economies of scale. The cost per kiosk will come down.
There is no "Silver Bullet" answer to how many units should be deployed in a pilot and it really depends on the individual situation, the budgets and the cost of the pilot units. The primary factor affecting the number of kiosks in a pilot is strictly budgetary.
If you have 10 locations and can afford only five complete units to test your idea, than you have your answer. You have to do it right, so to speak, but putting out 10 cheaper kiosk will not give you the results you want to test.
How Many to Consider:
Here is a quick calculation to provide you with stages in the life of a kiosk project:
Prototype = 1 unit (could be a factory test program)
Pilot Deployment = 10-15 units (Ideal for minimal costs and manual on-site revisions)
Limited Deployment = 25-50 units (Refine the fixes discovered in the pilot program)
Full Rollout = Unlimited (Make sure your comfortable with all aspects and that your vendor can handle the production and install volumes)
Deciding how many kiosks to build for a pilot or full rollout is different on every project. Logically, the more you build that are alike, the more can gain from the economies of scale. The cost per kiosk will come down.
There is no "Silver Bullet" answer to how many units should be deployed in a pilot and it really depends on the individual situation, the budgets and the cost of the pilot units. The primary factor affecting the number of kiosks in a pilot is strictly budgetary.
If you have 10 locations and can afford only five complete units to test your idea, than you have your answer. You have to do it right, so to speak, but putting out 10 cheaper kiosk will not give you the results you want to test.
How Many to Consider:
Here is a quick calculation to provide you with stages in the life of a kiosk project:
Prototype = 1 unit (could be a factory test program)
Pilot Deployment = 10-15 units (Ideal for minimal costs and manual on-site revisions)
Limited Deployment = 25-50 units (Refine the fixes discovered in the pilot program)
Full Rollout = Unlimited (Make sure your comfortable with all aspects and that your vendor can handle the production and install volumes)
Subscribe to:
Posts (Atom)
.jpg){kind=logo}