January 23, 2019
Participating in countless client board meetings, I can say with confidence that gender diversity within the boardroom leads to first-rate ideation and collaboration. In addition, credible studies conducted by the likes of Boston Consulting Group and McKinsey & Company prove out a strong correlation between a board comprised of a larger female presence and superior results in the boardroom. While top governance experts have been promoting greater gender diversity for more than a decade, not much has changed within the restaurant industry. These glum statistics say it all.
April 26, 2017
Some would excuse the malaise (in the casual dining industry) because of the soft economy, demographic changes, and even the weather. However, that doesn’t explain the remarkably few success stories who must compete for similar customers and are at the mercy of identical forces as the failing brands. In my view, the casual-dining segment is mired in a management carousel that, for over a decade, has bounced senior management from one company to the next on the basis of little more than their title.
January 18, 2017
In a continuous effort to provide a broad range of advisory services, AETHOS Consulting Group has partnered with leading logistics-solutions firm Axis Global Logistics. Axis is revolutionizing the logistics processes by providing a single-source supply chain solution for clients in the retail and luxury retail segments.
January 12, 2017
A recent compensation review of more than 250 Directors of Sales (DOS) from four- and five-star properties throughout the United States has resulted in AETHOS Consulting Group’s Director of Sales Compensation Study.
October 5, 2016
The General Manager (GM) is the undisputed business and cultural nucleus of the hotel ecosystem, and recent research indicates that such leadership roles require competencies – including emotional intelligence, adaptability and consultative decision-making - that can neither be relegated nor replaced by technology. As a result, the proverbial “war for talent” is more topical and critical than ever. To this end, let us explore pertinent data and trends for hotel owners and operators to make informed decisions when designing programs to attract and retain high-impact GMs.
October 29, 2014
David Mansbach, Managing Director at AETHOS Consulting Group and author of the study, reviewed 37 publicly-listed restaurant companies and, using the AETHOS Value Index (AVI), identified those CEOs who excelled at their job and increased value for shareholders but who were underpaid relative to their performance and peers. Also reviewing the Top10 of those CEOs who were overpaid, David Mansbach highlights the importance of greater accountability and transparency at board level when it comes to CEO compensation.
March 29, 2016
Many of the restaurant industry’s brightest young brands are seeking private equity partners in a search for rapid growth. Led by a founder’s passion and capital commitment by private equity, this partnership has allowed for unprecedented growth with many brands serving as disruptors to the major chains. Done well, this dynamic duo can offer unprecedented results, but regrettably many founder-private equity relationships are turning adversarial due to a lack of clarity concerning how and when a founder should let go of the leadership reigns.
October 29, 2015
Most restaurant chains receive failing grades when it comes to corporate board gender diversity - according to a recent study by Harvard Business Review, females are one of the most powerful economic forces in the world. In the U.S., women make up more than 50% of the population and account for over 80% of consumer spend. If this is the case, why do so few females occupy seats in the corporate boardroom?
June 17, 2015
While there is no specific timeline surrounding the "foundation years" of one's career, most people can actually cover these objectives within a two-year period. It does not matter if you are an Ivy League graduate or someone with a high school degree; the following three actions are simple to understand and are non-discriminatory in nature: (A) Be a sponge (B) Secure a mentor and (C) Keep in mind the "Critical Three"
August 11, 2014
Recent results within the United States food service industry point to extraordinary success; this year the industry will take in over $650 billion and employ 13.5 million people (10% of the US workforce). What often goes unnoticed is the economic engine behind this machine; the restaurant franchisee. If this group is a critical part of the industry and a leading contributor to the US economy, why are there limited options to secure capital for growth?
May 30, 2014
David Mansbach asks “What one characteristic or trait is required to be successful within the chain restaurant industry?”. After reflecting on the question, he concludes that there is no one ingredient but rather a healthy mix of what he deems as the Critical Three.
January 11, 2013
The partners at AETHOS present a global perspective on hospitality executive recruitment in 2010.
January 11, 2013
The biennial study addresses trends in total compensation for two of the most senior positions in an organization in the US chain restaurant industry.
January 11, 2013
Critical issues to consider when outsourcing a hotel’s restaurant operations to a professional restaurant brand/operator.
January 10, 2013
Why does the casual dining sector still employ so-called “leaders,” yet winds up persistently lagging behind relevant metrics for the industry? Dave Manasbach prescribes the perfect recipe to revive this sector in an article for the Restaurant Finance Monitor magazine.