Years ago Indra Nooyi made an audacious strategy shift beyond unhealthy snacks and drinks. She was prescient—as well as disciplined and tough—but the challenges are still daunting. ... The infractions might seem insignificant—one missing can of Pepsi on one shelf in one store in one city in one country—but for Nooyi it is this level of detail that sets her company apart. “We ought to keep pushing the boundaries to get to flawless execution,” she declares. “Flawless is the ultimate goal.” ... You can’t blame anyone at PepsiCo for feeling a sense of urgency—or embattlement—in recent years. Their staple products, soda pop and potato chips, are only slightly less demonized these days than cigarettes. ... now in her eighth year in the grueling crucible that is the leadership of one of America’s most globally recognized brands, it just may be a moment to exhale. You could even call it vindication. From the start of her tenure she dared to acknowledge what was obvious to everyone outside the business but unutterable to those inside it: Junk food makes people fat and harms their health. Nooyi began emphasizing products that are at least a bit healthier than the traditional chips and soda—a pivot some observers thought could sink the company. Now shoppers are proving her right.
Major packaged-food companies lost $4 billion in market share alone last year, as shoppers swerved to fresh and organic alternatives. Can the supermarket giants win you back? ... While consumers have long associated the stuff on the labels they can’t pronounce with Big Food’s products—the endless strip of cans and boxes that primarily populate the center aisles of the grocery store—they now have somewhere else to turn (more on that in a bit). And that has brought the entire colossal, $1-trillion-a-year food retail business to a tipping point. ... Shoppers are still shopping, but they’re often turning to brands they believe can give them less of the ingredients they don’t want—and for the first time, they can find them in their local Safeway, Wegmans, or Wal-Mart. Rather than carry traditional products with stagnant sales, chains like Target are actively giving increasing space on their shelves to a slew of New Age players like yogurt-maker Chobani, Hampton Creek (which sells a popular plant-based mayo), Nature’s Path, Amy’s Kitchen, and Lifeway Foods, which makes a yogurt-like drink called kefir. Retailers are creating their own brands too.
The global obesity epidemic and related nutritional issues are arguably this century’s primary social health concern. With breakthroughs in the field of medicine, huge leaps in cancer research and diseases such as smallpox and polio largely eradicated, people around the globe are, on average, living much longer and healthier than they were decades ago. The focus on well-being has shifted from disease to diet. The whole concept of healthy living is a key pillar of our Credit Suisse Mega - trends framework – themes we consider crucial in the evolution of the investment world. In this report, we specifically explore the impact of “sugar and sweeteners” on our diets. ... Although medical research is yet to prove conclusively that sugar is in fact the leading cause of obesity, diabetes type II or metabolic syndrome, we compare and contrast various studies on its metabolic effects and nutritional impact. Alongside this, we question some of the accepted wisdom as to what is perceived as “good” and “bad” when it comes to sugar consumption, namely as to whether a calorie consumed is the same regardless of where it is derived from – sugar, fats, or protein – and whether solid foods are “nutritionally different” to liquids. ... What can we expect in the future? What should investors focus on? Although a major consumer shift away from sugar and high-fructose corn syrup may be some years away, and outright taxation and regulation a delicate process, there is now a trend developing. From the expansion of “high-intensity” natural sweeteners to an increase in social responsibility mes - sages from the beverage manufacturers, we see green shoots for dietary changes and social health advancement. Ultimately, we expect consumers, doctors, manufacturers and legislators to all play a crucial role in changing the status quo for sugar.
- Also: Financial Times - Sugar as the new tobacco? 5-15min
- Also: The Atlantic - The Power of Sugar < 5min
- Also: Wall Street Journal - Cheaper Sugar Sends Candy Makers Abroad < 5min
- Also: Wall Street Journal - Sugar Processors Seen Defaulting on Federal Loans < 5min
- Also: Financial Times - London’s commodity lawyers hit by sugar rush < 5min
When Paul Newman died, in 2008, he left his Newman’s Own food empire, and the charitable foundation it supports, in the hands of his adviser Robert Forrester. But, his eldest daughter says the family believes their father’s principles are being betrayed. ... “The stuff” was Newman’s soon-to-be-famous salad dressing, which he had bottled for years and given away. Newman and Hotchner tied ribbons around the wine bottles, gathered their kids, and went Christmas caroling, distributing the bottles along the way. One of Newman’s neighbors then was a young caterer named Martha Stewart, who held a blind taste test. Newman’s was voted No. 1. Calling it Newman’s Own, Newman allowed his face to be put on the label. In 1982 the dressing went on sale in local gourmet shops and groceries. ... Recalled Hotchner, “To our absolute disbelief, we banged quite a profit that first year”—$920,000, in fact. “Paul said, ‘We can’t be in the business of making money off of it! You’re a writer and I’m an actor and this isn’t what we do. Let’s give it all away to charity.’ ” ... The truth of what Paul Newman wanted may have to remain a mystery, said Stern, who was also extremely close to Joanne Woodward. “Like all great heroes, Paul was flawed. Some of those flaws have been appearing in the lives of people who were left behind in the swirl of his going. He would share everything and absolutely nothing, and it was the nothing part that was so very, very, very confusing, even to his best of friends…. He was enigmatic to a degree that I have never experienced with anybody else…. I don’t know and nobody knows precisely what the whole thing is in terms of Paul’s wishes or settlements.”
Such “foo-foo coffee,” as he calls espresso and its variants, is partly why he bailed: He loves the taste, but the complexities of making it came to epitomize his disillusionment with McD’s. “The service times went up because of the expansion of the menu,” he says. “I think they went a little overboard. It was difficult in the kitchen. When I would come down Apple Street behind the restaurant and see cars backed up at the drive-thru, my stomach would just knot up. The people were different, the company was different. It became very frustrating.” ... There are 5,000 McDonald’s franchisees around the world. They run 82 percent of the chain’s 36,000-plus restaurants and generate a third of its $27.4 billion in annual revenue. ... it’s not like people are tired of burgers. Smashburger, In-N-Out Burger, BurgerFi, and Five Guys Burgers & Fries are all expanding. ... McDonald’s is also trying to compete with Starbucks, Chick-fil-A, and Jamba Juice. Rare is the food trend that the company won’t try to prefix with Mc.
Here there are rows upon rows of green–some 70,000 lush acres of water-hungry pistachio and almond trees. ... Their oasis has plenty of water, the result of relentless opportunism that has given their orchards access to more water than nearly any other farm during the worst drought on record in California’s history. The Resnicks use at least 120 billion gallons a year, two-thirds on nuts, enough to supply San Francisco’s 852,000 residents for a decade. They own a majority stake in the Kern Water Bank, one of California’s largest underground water storage facilities, which they got fairly but sagely from the government 20 years ago. It is capable of storing 500 billion gallons of water. They have also spent at least $35 million in recent years buying up more water from nearby districts to replenish their supplies. ... their company, renamed Wonderful in June, owns 32,000 acres of California citrus, flower-delivery service Teleflora, POM Wonderful pomegranate juice and Fiji Water, which collectively brought in $3.8 billion in sales last year. ... The Resnicks met in 1970 when Stewart came looking for marketing help for the janitorial business. He led her on, and after several meetings she bluntly asked whether she was going to get the account or not. Also divorced with children, he told her that he wanted to start a relationship instead. They married and in 1979 bought Teleflora, a failing flower-delivery service. ... Stewart bought his first parcel of farmland in California’s central valley in 1978 as a hedge against inflation. Lynda then took the fruits and nuts of their labor and marketed the heck out of them.
Over the past decade, Americans have done something that would have once seemed downright un-American: They've given up soda. And when you’re craving a can of pop, LaCroix is a decent substitute. Unlike tap water, it has carbonation and a little flavor. Unlike a countertop SodaStream, it's cheap, readily available, and portable. Close your eyes, wrap your hand around the perspiring aluminum can, and you could be holding a Coca-Cola. LaCroix is succeeding as methadone for the soda addict. ... LaCroix isn’t the only brand to benefit from the sparkling water boom. But it’s the one that’s risen to the coveted status of lifestyle brand, not just generating loyalty but becoming part of how we define ourselves. The secret behind LaCroix’s rise is a mix of old-fashioned business strategy and cutting-edge social marketing. When Americans wanted carbonated water, LaCroix was positioned to give them them fizzy water. Then, sometimes by accident, LaCroix developed fans among mommy bloggers, Paleo eaters, and Los Angeles writers who together pushed LaCroix into the zeitgeist.
Bringing people back from death’s door is Catena’s moonlight gig – she is on shift from 6pm to 2am six to eight times a month. By day, she is the managing director of Catena Zapata, the flagship brand of a family-owned company that sells bottles worth over $140m a year, making it Argentina’s second-biggest wine exporter. The firm was founded in 1902 by her great-grandfather Nicola Catena, and she assumed the reins from her father Nicolás in 2009. She spends four months a year in Argentina overseeing the winery’s operations, and two more as the olive-skinned, pony-tailed “face of Argentine wine”, promoting her products at tastings and dinners across the globe. She manages her staff of 120 via Skype and WhatsApp. ... Catena insists she sees her role as that of a detective, not an inventor. And she has modelled the CIW not after the development arm of a pharmaceutical firm, synthesising precious new compounds from scratch, but rather the upstream division of an oil company, searching for natural treasures the Earth has hidden away. ... how can destroying wine help Catena Zapata make its tipples taste better rather than worse? The answer is that the CIW is using baking as a kind of stress test: all wines subjected to this treatment will suffer, but some will suffer more and others less.
Now, with The Case Against Sugar, Taubes launches his toughest crusade yet: to prove that we've been bamboozled into thinking that cookies and soda are simply "empty" calories and not uniquely toxic ones. That's the result, he argues, of a long history of deception from the sugar industry and its support of shoddy science. ... With his new book, Taubes will likely have his largest platform, and an audience poised to listen. By now, nearly everyone believes that Americans eat too much sugar. Most experts agree that it's a major contributor to our nation's grim health: More than a third of adults are obese, and one in 11 has diabetes. This understanding has spurred campaigns for soda taxes nationwide — five measures were approved by voters in November — and moves by big companies to ban sugary drinks from workplace cafeterias. ... Even these new anti-sugar crusaders, he says, are motivated by a naive, and ultimately dangerous, "less is better" view of sugar. To Taubes, the answer to our obesity crisis isn't more expensive soda and less sweetened cereals. It's to stop poisoning ourselves altogether. ... By rooting through archives and obscure textbooks, he has uncovered, he says, evidence that sugar is not just the harmless, empty calories we indulge in, but that it may well be toxic, dangerous even in small amounts.
The 3G management model that Buffett so admires is worth a close look because it’s on track to eat the food industry. At its heart is meritocracy, broadly defined. Every employee must justify his existence every day. That’s great news for the very best performers; they are promoted with speed that’s unheard-of in lumbering old food companies. ... Underperformers get fired with the same alacrity. Budgeted costs also are evaluated unsparingly every year, or more often, and are eliminated if they’re no longer judged worth incurring. ... More important than the actual savings is the message. “We think and act like owners of our business, treating every dollar as if it were our own,” the company tells prospective employees. ... A central feature of this model is that it can’t work forever. It builds value only by buying more companies. ... So what’s next? Anyone who might know is not saying. Speculation in the industry is that since AB InBev can expand only outside its industry ... Another, larger factor could frustrate Kraft Heinz’s search for a much-needed takeover target: The entire food industry is “3G-ing” itself before Kraft Heinz can do it to the companies. Ever since 3G bought Heinz, every major U.S. foodmaker has announced an initiative to reduce its overhead significantly. 3G embraces a demanding discipline called zero-based budgeting, in which every unit’s budget is assumed to be zero at the beginning of each year, and every proposed expense must be justified anew.
Hundreds of shopping centers across the U.S. are facing obsolescence, abandoned by shoppers who are going online or getting choosier about where they shop. ... in its combination of novelty, technology, and customer pampering, Roosevelt Field embodies the strategy that has helped its owner, Simon Property Group, navigate retail’s crisis to stay on top of the mall world. ... Its U.S. portfolio includes 108 malls, most of them high-grossers like Roosevelt Field, and 72 discount outlet centers. ... including the Forum Shops at Caesars Palace in Las Vegas, King of Prussia outside Philadelphia, and the huge high-end New York outlet mall Woodbury Common ... The key to that success: constantly adapting to figure out what sells, at a time when many of the businesses that fill its malls—especially department stores and apparel retailers—aren’t selling. ... Simon dominates the so-called A-malls, those with the highest sales per square foot. To win in that category, Simon has been diligent about staying ahead of trends and modernizing its centers, and quick to replace struggling brands with those on the upswing. ... acknowledge the risk posed by the wave of store closings. ... Analysts generally believe America is “overmalled” to begin with: There are 2,353 square feet of space of shopping centers in the U.S. for every 100 Americans, compared with 1,636 in Canada and 458 in Britain ... From the 1960s through the 2000s, developers built hundreds of malls per decade. But since 2010, only nine new ones have been built ... the typical anchor store pays around $4 per square foot in annual rent; the average non-anchor tenant paid $42.22 per square foot a year as of the third quarter of 2016
Thompson has spent more than two decades in a notoriously punishing business, rolling the dice on one "eatertainment" experience after another. The high school dropout-turned-busboy-turned-restaurateur's highs have included a Cuban supper club and an upscale pool hall, while his lows involved a French brasserie and the loss of a successful bar due to poor financial decisions. But in 2010, Punch Bowl came to him with such clarity it made his previous ventures seem like practice runs. Seven years prior, he had hit financial and personal rock bottom, almost abandoning an industry that sees 60 percent of new ventures fail within their first year. ... While Dave & Buster's earns, on average, some $245 per square foot, Punch Bowl is ringing up $340 per square foot. The chain's 2016 revenue is on track to exceed $49 million. And in the next two years, Thompson is slated to more than double Punch Bowl's footprint with 10 new locations. Each will cost roughly $5 million, colonizing audacious spaces like part of a former airport in Colorado, a historic boxing arena in Southern California, and 30,000 square feet of warehouse space in the achingly hip precinct of Bushwick in Brooklyn, New York.
Handing over control of a company is always tricky—Schultz, 63, officially relinquished the CEO job on April 3—and doubly so when it involves a charismatic, longtime leader who all but founded the company. ... In Schultz’s case, how does a notorious perfectionist who craves total control apply his perfectionism to the act of ceding control? That challenge is all the more fraught because his most notorious professional failure by far was his last attempt to leave as CEO, in 2000, a slow-boiling disaster that eventually concluded with his triumphant return. ... Beyond covering the planet with coffee bars, Starbucks has two main growth initiatives, which Johnson calls the “most critical things for the future of the company.” Johnson will be in charge of one of them: the continuing development of Starbucks’ digital and mobile operations. ... second key area will fall to Schultz. As executive chairman, he’s leading Starbucks’ push to develop a higher-end brand and “experiential destinations” to entice people who have abandoned malls to stop by a store. That strategy involves a three-pronged attack consisting of (1) the Roastery, a handful of massive, ultraluxurious coffee palaces inspired in part by Charlie and the Chocolate Factory; (2) a new brand of rare and single-origin coffee beans called Reserve; and (3) a second line of boutiques—a notch above a regular Starbucks but not quite as over the top as the Roastery—also called Reserve.