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| NEWS |
5.26.2010
Wolf
and Gainsley form R.O.S.E.
Two of the
Atlanta restaurant industry’s heaviest hitters have partnered to
form consulting firm Restaurant Operation Services Experts
(R.O.S.E.) LLC...
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5.20.2010
Hospitality Industry Experts form Partnership
Ron Wolf, former CEO of the Georgia Restaurant Association has
partnered with Michael Gainsley, former Burger King, Royal Crown
Cola and Arby’s
senior executive, to form R.O.S.E., LLC
(Restaurant Operation Services Experts). |
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ABOUT THE COMPANY
What is the R.O.S.E.
concept?
It is a Foodservice Advisory Concept
that provides “Franchisor-like” services to operators,
manufacturers and other supply chain partners.
It is an
experienced Operations Advisory Team that adds or expands the
business driving capabilities of a restaurant brand.
It
is a concept that understands the needs of the restaurant brand
and the supply chain.
It is a concept that utilizes the
“Vision and Language of an Operator.” Aligning the foodservice
supply chain segments business building efforts with restaurant
brands in the areas of, but not limited to:
♦ Alliances
♦ Problem Solving
♦ Innovation & Efficiency
♦
Incremental Revenue Streams
♦ Reduction or Avoidance of
Costs
♦ Mergers & Acquisitions |
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R.O.S.E. Endorsements
The following two letters are proof from industry leaders
that the R.O.S.E. concept will make a difference for the foodservice
industry.
Jeff
Cook, Former Sr. Director Equipment Development, Burger King
Corporation (Currently, Executive Vice President Business Innovation
Franke Mgt. Inc.)
I have been lucky enough to have had the opportunity to
review the R.O.S.E. business plan provided by Michael Gainsley and am
very excited about the possibilities for success and positive impact
on our industry. In my experience in transitioning from many years
on the equipment manufacturer side to the customer side of the
business, there is a fundamental gap between the disciplines that
results in significant barriers to cost effective, timely, simple,
practical execution of new products. The R.O.S.E. business plan
understands, identifies, and presents a concept to fill those gaps.
Michael has the experience, skills and relationships to bring value
to each of the target areas he describes in the business plan.
While we at Burger King are blessed to have resources in many areas
that Michael describes, I see a significant opportunity for R.O.S.E. to
assist with the efficient speed to market of new products and
processes particularly focusing on the manufacturer and distribution
channels. There is a definitive need to create a pull culture for
new products in our industry that most manufacturers do not yet seem
to grasp and R.O.S.E. can help create this new level of understanding.
Separate to our company, I see an additional significant opportunity
for R.O.S.E. to help integrate the product development and
implementation process for smaller restaurant companies who lack the
human resource in key areas of product, operations, equipment
research and development and purchasing logistics.
While the plan
touches many areas in our industry, the common thread of translating
the voice of the customer into practical solutions make this a
viable plan and fill a niche that is currently not being filled in
the restaurant industry.
Robin Ashton
Publisher, Foodservice Equipment Reports
For those who may not know me, I've covered the multiunit
foodservice industry, with an emphasis on the equipment & supplies
and facilities side of the business, since I joined Restaurants &
Institutions as an editor in 1978. I became chief editor at
Foodservice Equipment & Supplies in 1982 and publisher in 1991. I
helped launch Foodservice Equipment Reports in1996 and continue as
publisher and president of Gill Ashton Publishing.
The point
of this? I know a little about the multiunit foodservice business
and how restaurants get designed, configured, built, equipped and
operated. I also know most of the things that can go wrong in those
processes. So does Mike Gainsley. And that's why his R.O.S.E. Team
proposal so' clearly takes an integrated approach to functions all
multiunit foodservices organizations require to operate efficiently,
safely and successfully, deliver quality products and environments,
and thus prosper. And what is truly unique is Mike's realization
that the supply chain's interaction with their customers is as much
a part of a chain's success as other factors. The plan also
understands that many, if not most, multiunit operators, have holes
in their knowledge and capabilities, weaknesses that undercut their
strengths. In addition, all have different functional needs at
different stages of their development. The plan's flexible offerings
of expertise in a wide range of functions will likely make it appeal
to a range of potential clients.
To the best of my knowledge,
no one else has conceived of this particular range of services, with
an overview of an integrated, holistic approach to multiunit
operator functional and supply chain needs. Such an offering would
be uniquely niched in the marketplace. |
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