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Amit Kumar Das
@Amit Das_2030
The Wonderful World of Disney Foodservice
What other Quick Service Restaurants can learn from Disney
Magic never
seems to die
at
Walt Disney Parks
and Resorts
Thousands
of behind-the-scenes
employees are responsible
for creating that Magicin
the fantasy land
Disney by the Numbers
A look at the foodservice operation powering Walt Disney Parks and Resorts
• 365 quick-service restaurants
• More than 18,455 different food items available
• 81 million meals served annually, including 57 million quick-service meals
• 20,000 food and beverage cast members
Source: Walt Disney Parks and Resorts
An operation that would be the
35th largest
restaurant company in the
world by sales
The parks welcome
nearly
35 Million visitors
annually
Like the restaurant industry,
Disney is racing to keep up with
consumers’ evolving food
demands and expectations for
healthier and more premium
menu items
Guests treat a
meal as a dining
experiencethat is as much
a part of their vacation
fantasy
Disney employs
290 chefs who are
responsible for researching,
designing, testing, and ultimately
rolling out
new menu items
Chefs visit international cities for
inspiration, and hold consumer
insight groups to develop new menu
items—the same trends that are
forcing quick-service operators to
reevaluate their
own menus
Disney, is looking at ways to
incorporate
customization
into its own concepts
Disney’s food operations
is a great case study on
menu items, quality standards
and
preparation time for the Quick
Service Restaurants
The Disney parks are investing in
upgrades to service structure and
storytelling engagement to create an
experience that children and their
families won’t soon forget
Disney is blurring
the lines between quick service, fast
casual, and table service to create
more opportunities for families to
dine where they want to dine and
when they want to dine
Be Our Guest
is an example of Disney’s extensive
work to balance restaurant-industry
trends with the magical sort of
storytelling that Disney is
famous for
Story of a
restaurant is about the
ambience, the structure, and the
storyline that comes with
the service
Meals are ordered via
touchscreen kiosks in a lobby area
and guests are given a “rose” with
the NextGen technology that is
tapped at the kiosk and then carried
to the table. Servers deliver your
food by finding your rose
Recent $1 billion, Disney-wide
development,
MyMagicPlus, takes
dining at the parks to a whole new
level
Guests who sign up receive a
MagicBand ahead of their trip, a
bracelet that connects via radio to
sensors all over the park, delivering
information on the guest’s purchases
and preferences
Like quick-service industry,
Disney has made
health and nutrition
a major focal point in its menu
development efforts
Mickey Check, an icon
that signals on menuboards which
food items meet Disney’s
nutritional guidelines
Disney chefs
have successfully found ways to
incorporate
stealth health, making many items
that are both healthy and
seemingly indulgent
Disney’s allergen-friendly menu
gives more selections to visitors. It
has expanded to 117 of the total
restaurants. It’s an impressive
feat of innovation for an
amusement park
Disney’s food operation
is much more
immersive and entwined
with the storytelling.
Quick Service Restaurants can learn
a lot from Disney.
Amit Kumar Das
@Amit Das_2030
Thank You

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Wonderful world of Disney Foodservice

  • 1. Amit Kumar Das @Amit Das_2030 The Wonderful World of Disney Foodservice What other Quick Service Restaurants can learn from Disney
  • 2. Magic never seems to die at Walt Disney Parks and Resorts
  • 3. Thousands of behind-the-scenes employees are responsible for creating that Magicin the fantasy land
  • 4. Disney by the Numbers A look at the foodservice operation powering Walt Disney Parks and Resorts • 365 quick-service restaurants • More than 18,455 different food items available • 81 million meals served annually, including 57 million quick-service meals • 20,000 food and beverage cast members Source: Walt Disney Parks and Resorts
  • 5. An operation that would be the 35th largest restaurant company in the world by sales
  • 6. The parks welcome nearly 35 Million visitors annually
  • 7. Like the restaurant industry, Disney is racing to keep up with consumers’ evolving food demands and expectations for healthier and more premium menu items
  • 8. Guests treat a meal as a dining experiencethat is as much a part of their vacation fantasy
  • 9. Disney employs 290 chefs who are responsible for researching, designing, testing, and ultimately rolling out new menu items
  • 10. Chefs visit international cities for inspiration, and hold consumer insight groups to develop new menu items—the same trends that are forcing quick-service operators to reevaluate their own menus
  • 11. Disney, is looking at ways to incorporate customization into its own concepts
  • 12. Disney’s food operations is a great case study on menu items, quality standards and preparation time for the Quick Service Restaurants
  • 13. The Disney parks are investing in upgrades to service structure and storytelling engagement to create an experience that children and their families won’t soon forget
  • 14. Disney is blurring the lines between quick service, fast casual, and table service to create more opportunities for families to dine where they want to dine and when they want to dine
  • 15. Be Our Guest is an example of Disney’s extensive work to balance restaurant-industry trends with the magical sort of storytelling that Disney is famous for
  • 16. Story of a restaurant is about the ambience, the structure, and the storyline that comes with the service
  • 17. Meals are ordered via touchscreen kiosks in a lobby area and guests are given a “rose” with the NextGen technology that is tapped at the kiosk and then carried to the table. Servers deliver your food by finding your rose
  • 18. Recent $1 billion, Disney-wide development, MyMagicPlus, takes dining at the parks to a whole new level Guests who sign up receive a MagicBand ahead of their trip, a bracelet that connects via radio to sensors all over the park, delivering information on the guest’s purchases and preferences
  • 19. Like quick-service industry, Disney has made health and nutrition a major focal point in its menu development efforts
  • 20. Mickey Check, an icon that signals on menuboards which food items meet Disney’s nutritional guidelines
  • 21. Disney chefs have successfully found ways to incorporate stealth health, making many items that are both healthy and seemingly indulgent
  • 22. Disney’s allergen-friendly menu gives more selections to visitors. It has expanded to 117 of the total restaurants. It’s an impressive feat of innovation for an amusement park
  • 23. Disney’s food operation is much more immersive and entwined with the storytelling. Quick Service Restaurants can learn a lot from Disney.
  • 24. Amit Kumar Das @Amit Das_2030 Thank You

Notas del editor

  1. Nearly five years in development, Be Our Guest opened in Disney World’s Fantasyland in 2012 at the base of Beast’s Castle, a Beauty and the Beast–themed restaurant with 550 seats, three dining areas, and a hybrid service model that is fast casual by day and full service by night (breakfast was later added to accommodate guests who couldn’t manage to score a reservation months in advance). The restaurant dishes up meals like the tuna Niçoise salad and turkey baguette for lunch, while the dinner menu features things like a charcuterie plate and pan-seared chicken breast.
  2. http://disneyallgrownup.com/page/2/
  3. https://disneyworld.disney.go.com/plan/my-disney-experience/my-magic-plus/
  4. Take Be Our Guest as an example again. The restaurant’s menu includes the Mickey Meatloaf, a turkey meatloaf served with carrot ketchup made with fresh carrot juice. The natural sugar of the carrots gives the ketchup some sweetness without being unhealthy, and Jones says the pulp left over after the chef juices the carrots is cooked back into the meatloaf to fortify it with nutrients.