December 24th QSR Roundup: From Perkins to Perkins and Huddle House's Growth to Giving Back to Communities Through Food

Interviewy Team

Dec 24, 2024 — 10 min read

QSR news for Dec 24th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 45 articles to bring you the latest. Estimated reading time saved (at 200wpm): 130 minutes. It'll take you only 12 minutes to catch up.

Unprecedented Growth for Perkins and Huddle House

Perkins American Food Co. and Huddle House are experiencing unprecedented growth, attracting a surge in franchisee investments.

Record Franchise Sales: 88 agreements sold this year, including major deals across multiple states.
Leadership Overhaul: New executives from prominent restaurant backgrounds are steering the companies into a rebirth phase.
Innovative Franchise Development: Shifting from traditional methods to modern recruitment tactics, enhancing brand visibility.
Successful Rebranding: The name change to Perkins American Food Co. has been positively received.
Fast-Casual Focus: Introduction of Griddle and Go aims to attract younger audiences.

Overall, these strategic innovations are driving momentum, shifting these veteran brands from legacy to legendary status.

Source: FSR Magazine

RATIONAL USA's Culinary Advancements

RATIONAL USA announces key promotions and hires to enhance their iHexagon product line.

David Johnivin promoted to Corporate Chef, overseeing iHexagon.
Zac Lennox joins as Corporate Chef, focusing on iHexagon technology.
iHexagon aims to redefine professional kitchens, merging innovation with culinary support.

RATIONAL emphasizes that innovation goes hand-in-hand with strong customer support, ensuring chefs are empowered to create with excellence.

Source: FSR Magazine

Restaurants Giving Back to Communities

Next week, Amanda and Issac Toups, owners of Toups Meatery in New Orleans, will deliver boxes filled with whole chickens, collard greens, apple pies, and more to reach roughly 2,000 people.

"Food is a right," Amanda says. "If the government’s not going to step in, then we’re going to step in."

Through their non-profit, Toups’ Family Meal, they combat food insecurity year-round.
Across the country, restaurants are using their craft to support those in need, especially during the holidays.
Katie Button, co-owner of Cúrate in Asheville, notes that "restaurants are places where people can both celebrate and grieve."

Restaurants like Truth BBQ in Houston echo this sentiment, believing that even a barbecue sandwich can change somebody's day.

Source: Eater

Ina Garten's Memoir: "Be Ready When the Luck Happens"

Ina Garten shares her life journey in her memoir, exploring:

Troubled Childhood and Early Career: She turned to food at age 30 after initial struggles.
Barefoot Contessa Beginnings: Started without food experience, facing early challenges like running out of baked goods on Memorial Day.
Inspiring and Redemptive Narrative: Showcases the couple's rise from a $5-a-day honeymoon to owning a multi-story Paris apartment.
Discussion on Luck and Privilege: The memoir balances celebrity connections with deeper reflections on success and the role of financial privilege.

Oprah challenges Garten's narrative on luck, highlighting the importance of hard work in making one’s own opportunities.

Source: Eater

Milk and Eroticism in "Babygirl"

Nicole Kidman expresses appreciation for milk in the film "Babygirl", intertwining dairy consumption with themes of sexuality and power.

Kidman's character, Romy, navigates desires and struggles with dominance while drinking milk in intimate scenes.
The film contrasts milk's symbolism with water, representing order and self-control.
'Babygirl' reclaims milk as a multifaceted symbol, diverging from conservative narratives and embracing its complexities.

Source: Eater

The Cultural Resurgence of Milk 🥛

Cow milk is experiencing a surprising revival:

Social Media Influence: Videos showcasing whole milk consumption and mukbangs featuring thick cream are popular.
Raw Milk Advocacy: Figures like Robert F. Kennedy Jr. promote raw milk, linking it to a conservative identity.
Influencer Impact: Personalities like Hannah Neeleman romanticize traditional dairy farming.
Pop Culture Presence: Fashion and film are incorporating milk themes; the upcoming movie "Babygirl" features significant milk scenes.

Despite declining sales from 2018 to 2022, cow milk's allure is poised to linger in pop culture.

Source: Eater

Celebrating Haitian Independence with Soup Joumou

Soup Joumou: A squash soup unique to Haiti, enjoyed on New Year's Day as a symbol of freedom.
Started after Haiti's independence in 1804, when formerly enslaved people were allowed to eat the soup.
Ingredients vary but often include calabaza squash, root vegetables, and rigatoni or rice.
Chefs like Nadege Fleurimond and Wesly Jean Simon promote it in their communities.
Simon aims to distribute 2,000 bowls annually, emphasizing the importance of Haitian culture and history.

Sharing soup joumou fosters connections and celebrates heritage.

Source: Eater

Buona Companies Achieves 20% Sales Growth

Buona Companies, known for Buona Chicago's Original Italian beef and The Original Rainbow Cone, reports:

20% Sales Growth in 2024.
Opened nine new locations, expanding into Texas, Michigan, and Wisconsin.
Plans to continue growth into Tennessee, Southern California, and Arizona.
Launched an enhanced rewards program to strengthen customer connections.
EVP Joe Buonavolanto emphasizes commitment to authentic Chicago food traditions.

Source: Fast Casual

Smalls Sliders Expands in Southeast Houston

Smalls Sliders plans six new locations called "Smorange Cans."
Entrepreneur Matthew Wiggins leads the expansion.
Targeting real estate in Pearland, League City, and Galveston.
Texas sees nearly 100 Cans under development.
Founded in 2019 by Brandon Landry, with CEO Maria Rivera and supporter Drew Brees.

Source: Fast Casual

HTeaO's Rapid Expansion and Innovations

HTeaO, an iced tea franchise, announces:

Nine new stores launched in Q4 across Texas, Oklahoma, and Kansas.
Total of 42 openings in 2024.
Plans to open over 40 new locations in 2025.
Seasonal collaborations with Free Rein Coffee Company.
Co-founder Justin Howe credits success to innovation and strong franchise partnerships.

HTeaO now boasts over 100 locations, showcasing significant growth in the iced tea market.

Sources: Fast Casual, QSRweb

Trends in Bulk Coffee Cups and Sustainable Solutions

Sales Surge: Bulk coffee cup sales are thriving, with a shift towards sustainable and biodegradable options.

Diverse Buyers: Cafes, fast-food restaurants, gas stations, corporate offices, food trucks, universities, and hospitals.
Innovations:
- Biodegradable Cups
- Plantable Cups
- Edible Cups made from cookie dough
Customization: Businesses focus on branding and seasonal designs.
Regulations: Increased regulations against single-use plastics urge businesses to adopt eco-friendly practices.

Wholesale marketplaces and partnerships with distributors streamline bulk purchases.

Source: BlueCart

Climate Solutions in 2024: Agriculture and Innovation

Climate Change Impact: Droughts, floods, and heatwaves affect agriculture, forcing farmers to adapt.

Agriculture contributes to one-third of global greenhouse gas emissions.
Key Innovations:
- Agroforestry practices
- Use of underground fungi to enhance soil health and carbon storage
- Alternative crops like kelp and the pawpaw
- Renewable energy initiatives for farmers

2024 highlighted strategies addressing the intersection of food production and climate change.

Source: Civil Eats

Organic Market Outlook for 2025

Price Pressure: Organic commodity prices face downward pressure due to high supply and low demand.
Soybean Production: US organic soybean production fell by 7%; imports expected to drop by 2%.
Corn Projections: Organic corn production projected to increase by 8%.
Wheat Records: Organic wheat production set for record levels, with a 3% rise.
Feed Demand: Strong domestic production and rising imports will keep prices down.

These trends may influence planting decisions for the upcoming year.

Source: Food Business News

Louis Dreyfus Co. Acquires BASF's Food Ingredients Unit

LDC acquires BASF’s food and health performance ingredients business, including a facility in Illertissen, Germany.
Enhances LDC's involvement in the plant-based ingredients market.
Key Products:
- Aeration Agents
- Emulsifiers
- Plant Sterols
- Omega-3 Oils
LDC's first investment in dedicated facilities for food and health performance ingredients.

This move strengthens LDC's position in providing functional ingredients for dairy alternatives and high-protein nutrition solutions.

Source: Food Business News

New Ingredient Solutions Lab by IFPC

International Food Products Corp. opens the Ingredient Solutions Center in St. Louis.

3,000-square-foot lab focused on:
- Plant-Based Proteins
- Clean Label Formulations
- Functional Ingredients
Equipped for product development, sensory evaluation, and collaboration.
Aims to foster creativity and experimentation in creating unique food solutions.

Source: Food Business News

Kemin Industries Introduces Mold Inhibitor for Baked Goods

Launches Shield V, a mold inhibitor for bakery products.
Uses buffered vinegar and a botanical extract to combat spoilage.
Ideal for cupcakes, bread, and tortillas.
Meets consumer demand for clean labels, replacing potassium sorbate.
Enhances shelf life by inhibiting mold growth.

Source: Food Business News

USDA Launches New Nutrition Hubs

The USDA launches three new Nutrition Hubs in 2025 to enhance food security.

Locations:
- University of Hawaii
- Texas A&M University
- Utah State University
Each hub receives $1.5 million over three years.
Focus on tailored nutrition guidance and interdisciplinary collaboration.
Aims to improve nutrition access and reduce disparities in underserved communities.

These hubs will foster cross-disciplinary research to tackle health challenges.

Source: Food Business News

Campbell’s Introduces Snack Factory Pop'ums

New snack merging popcorn and pretzels.
Available in three flavors:
- White Cheddar
- Golden Mustard BBQ
- Sea Salt
Aimed at redefining pretzels with a unique crunchy experience.
Each 9-oz bag retails for $5.49, available starting January.

Source: Food Business News

Food as a Connection During the Holidays

Air travel during the holidays transforms into a spectacle filled with unique carry-on foods.
Travelers bring edible treasures like deep-dish pizzas and homemade sweets.
Food serves as a connection to family and home, carrying stories and love.
Emphasizes how these treats bridge distances and bring comfort during travel.

Source: Salon

Growth of Plant-Based Ingredients

The plant-based ingredient market is projected to grow from $9.3 billion in 2024 to $21.2 billion by 2034.

Drivers:
- Health benefits
- Environmental factors
- Innovation
Consumer Demand:
- Low-calorie and allergen-friendly options
- Sustainability and ethical sourcing
Market Opportunity:
- 72 million U.S. households identify as flexitarian.
- Brands can expand appeal by enhancing flavor and integrating functional nutrition.

Source: Food Industry Executive

Restaurant owners share strategies on advertising and social media:

Maintain Original Branding: Keeping the original name can retain loyal customers.
Digital Marketing: Utilize reservation systems to collect customer data for email campaigns.
Community Engagement: Attend local events to enhance visibility.
Budgeting for Marketing: Allocate about 4% of gross revenue for marketing efforts.
Social Media Engagement:
- Likes indicate audience engagement.
- Shares are the most valuable metric, indicating potential sales.
- Humor and creative content drive engagement.
- Emphasize video content on platforms like TikTok and Instagram.

Sources: /r/restaurantowners, /r/restaurant

Handling Negative Reviews Professionally

Restaurant owners discuss responding to negative reviews:

Keep Responses Short and Professional: Thank the reviewer and acknowledge their experience.
Focus on the Concept: Emphasize the unique aspects of the restaurant.
Avoid Defensiveness: Maintain a positive tone and refrain from arguing.
Engage with Positive Reviews: Prioritize responding to satisfied customers.
Consensus: Not every customer can be pleased; professionalism is key.

Source: /r/restaurantowners

Arby's Fish Sandwich Makes a Splash

Arby's announces the limited-time return of their fish sandwiches, generating excitement among fans.

Recognized as one of the best fast food fish sandwiches.
Suggestions for variations like a spicy version and a flatbread option.
Humorous concerns about the size of the sandwich not fitting within the bun.

Source: /r/fastfood

High-Protein Options at McDonald's

Discussion centers on McDonald's items with the highest protein content.

Double Quarter Pounder: Contains 48 grams of protein.
Alternatives:
- 40-piece McNuggets: 92 grams of protein.
- McDoubles
Comments touch on overall nutritional profiles, including fat and calorie content.
Suggestions for ordering quarter patties a la carte for protein seekers.

Source: /r/fastfood

Restaurant Management Insights from an Experienced GM

A seasoned restaurant general manager shares insights:

Navigating Restaurant Jobs with No Experience: Opportunities exist across various roles.
Anti-Tipping Debates: Discussion on service quality versus food quality.
Handling Food Allergies: Importance of accommodating severe allergies.
Salary Expectations: Variances for GMs in smaller chains.
Staff Management: Humorous takes on dealing with problematic staff.

Reflects a strong community among restaurant workers, eager to share experiences.

Source: /r/restaurant

Considering a Bar-Pizza Partnership

A pizza pop-up owner explores collaboration with a small bar/brewery.

Bar has limited operating hours and is in a prime location.
Potential for full ownership opportunity.
Advice from Peers:
- Start with a Pop-Up: Test the market before making offers.
- Assess Profitability: Evaluate operations and finances.
- Caution with Partnerships: Be mindful of brewing knowledge and space utilization.

Source: /r/restaurant

Cheesecake Factory's Bakery Counter Convenience

Patrons can buy cheesecake without dining in.
Dedicated Bakery Counter: Allows for quick takeout orders.
Users confirm it's a normal request and praise the efficient process.

Source: /r/restaurant

Pronunciation at Restaurants: A Humorous Encounter

A diner orders pico de gallo pronounced correctly.
Staff pronounce it as "pico-de-gallyo."
Sparks discussion on pronunciation variations in Spanish.
Highlights regional differences and the double "L" sound.

Source: /r/restaurant

Disgusting Table Manners: A Date Gone Wrong

A man blows his nose into a fabric napkin at a nice restaurant.
Comments express disdain, labeling the behavior as gross.
Advice:
- Use the restroom for such activities.
- Prefer paper napkins for hygiene.
Consensus that blowing one's nose at the table is unacceptable.

Source: /r/restaurant

Restaurant Staffing Struggles and Solutions

A steakhouse faces staffing challenges after 30 years in operation.
Servers Overloaded: Required to handle multiple responsibilities without sufficient support.
Recommendations:
- Hire server assistants or bus staff.
- Understand staffing needs based on volume.
Industry Challenges: Rising costs make staffing decisions difficult.
High turnover rate exacerbated by systemic issues.

Source: /r/restaurant

First Day Mistakes as a Food Runner

A newcomer shares mishaps on their first day at a five-star restaurant.

Mistakes Included:
- Pouring water improperly
- Misplacing Prosecco
- Breaking a bottle
Supportive Advice:
- Mistakes are common; learn and move on.
- Communicate openly with management.
- Perseverance and willingness to improve are crucial.

Source: /r/restaurant

Efficiently Thawing Chicken in Restaurants

Restaurants thaw large quantities of chicken primarily through refrigeration.

Safe Method: Takes several days in a walk-in fridge.
Routine Practice: 'Freezer pull' for weekend prep.
Avoid improper thawing techniques to ensure food safety.

Source: /r/restaurant