February 16th QSR Roundup: AI-Driven Pest Control Revolution, Clean-Label Solutions, and Managing Staff Call-Outs

QSR news for Feb 16th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 29 articles to bring you the latest. Estimated reading time saved (at 200wpm): 125 minutes. It'll take you only 9 minutes to catch up.

Uber vs DoorDash Antitrust Lawsuit

Uber sues DoorDash over alleged antitrust violations, intensifying the competition between the two delivery giants.

Summary:

Uber has filed a lawsuit against DoorDash, accusing them of coercing restaurants into exclusive contracts with DoorDash Drive. Uber alleges that DoorDash threatens restaurants with multimillion-dollar penalties and higher fees if they choose to partner with Uber instead. This practice is claimed to violate antitrust laws, harm competition, and pressure restaurants into compliance. The rivalry between these leading delivery services is heating up, with DoorDash currently holding a dominant market share.

Key Points:

• Allegations of Coercion: DoorDash is accused of forcing exclusivity.
• Antitrust Concerns: Uber claims these practices harm fair competition.
• Market Dynamics: Highlights the intense competition in food delivery.

Source: Restaurant Business

Culinary Love Story: Mary Sue Milliken and Susan Feniger

Chefs Mary Sue Milliken and Susan Feniger blend culinary passion with social advocacy, building a lasting partnership rooted in respect and friendship.

Since the mid-1980s, these chefs have been pioneering Mexican cuisine in the U.S., creating a culinary empire together. Their partnership goes beyond business; it's a testament to mutual respect and deep friendship. Interestingly, Feniger's ex-husband is now Milliken's husband, showcasing their unique bond. Both chefs value persistence and have successfully leveraged their complementary skills.

• Awards and Ventures: Received the Julia Child Award and opened Alice B., celebrating LGBTQIA+ culture.
• Social Advocacy: Committed to sustainability, responsible sourcing, and advocating for immigration and climate change causes.
• Impact of Love: Their story exemplifies how love, in its many forms, can create lasting change.

Source: Salon

AI-Driven Pest Control Revolution

Highlights:

• BrightAI and Pelsis Partnership: Revolutionizing pest control with AI technology.
• Technology Integration: Combines sensors, cameras, and AI for real-time monitoring.
• Global Expansion: Pelsis to use BrightAI’s platform worldwide after a successful pilot.
• Proactive Management: Real-time data allows quick responses, crucial for safety in regulated industries.
• Industry Leadership: Positions both companies at the forefront of enhancing safety standards.

Longer Summary:

BrightAI has teamed up with Pelsis to transform pest control in the food and pharmaceutical industries using artificial intelligence. The collaboration integrates high-resolution sensors and cameras with AI for real-time monitoring and management. With the success of their pilot program, Pelsis plans to expand its digital offerings globally using BrightAI's technology. This partnership introduces innovative products, enhancing pest control with Gen 2 technology in the Halo and Flytrap lines, promoting automation and proactive management.

Source: Food Industry Executive

Strategic Partnership Enhances Clean-Label Solutions

Nelson-Jameson partners with Gourmet Ingredients to boost clean-label solutions for food processors.

• New Alliance Formed: Collaboration combines Nelson-Jameson's extensive product range with Gourmet Ingredients' culinary innovations.
• Expertise Sharing: Enhances offerings in spices, herbs, and processing solutions.
• Focus on Quality and Sustainability: Aims to help food manufacturers navigate industry challenges.
• Environmental Commitment: Emphasizes authentic eating experiences and tackles food waste.
• Operational Reliability: Ensures continuous supply through well-managed farming and storage.
• Safety Standards: Adherence to strict food safety regulations via climate-controlled warehouses.

Source: Food Industry Executive

Precision Fermentation for Lactoferrin Production

Earth First Food Ventures Ltd (EFFV) launched PFerrinX26, the first U.S. facility dedicated to precision fermentation exclusively for producing Lactoferrin.

Longer Summary:

EFFV aims to address a projected $75 billion shortfall in dairy production over the next decade. Lactoferrin, valued for its health benefits, is challenging to produce with current methods, resulting in limited supply and high costs ranging from $600 to $1,500 per kilogram. To overcome scaling challenges and control production quality, EFFV plans to operate its own facilities rather than relying on co-manufacturing. The favorable U.S. regulatory environment positions PFerrinX26 as a leader in the emerging precision fermentation dairy sector.

Source: Food Industry Executive

Amazon Prime Presidents Day Kitchen Deals

Summary:

Amazon Prime members can enjoy incredible kitchen deals this Presidents Day, with discounts up to 69% off. Highlights include:

• Gotham Steel Pots and Pans: Now $99 (originally $260).
• Cafzed Electric Mug Warmer: Only $20 (down from $28).
• High-End Blender: Available for $90 (originally $290).
• Electric Wine Opener: Priced at $17 (originally $30).

These deals offer significant savings on kitchen essentials, perfect for updating your culinary tools.

Source: Food & Wine

Debating a 'Local Google' for Restaurants

Summary:

Restaurant owners discuss a proposed "local Google" platform aimed at marketing restaurants directly to locals without SEO complexities.

• Traffic Concerns: Skepticism about attracting consumers to a new platform.
• Feedback Moderation Issues: Worries about unmoderated or misleading reviews.
• Redundancy with Existing Platforms: Many feel current search engines suffice.
• Target Audience Misalignment: Locals already know their dining options; tourists may benefit more.

While some appreciate the concept, the consensus leans towards skepticism regarding its effectiveness.

Source: /r/restaurantowners

Managing Staff Call-Outs in Restaurants

Restaurant owners share strategies for handling employee call-outs, a common industry challenge.

• Call-Out Abuse: Recognized as a persistent issue despite policies.
• Flexible Scheduling: Offering lenient time-off requests to prevent unscheduled absences.
• Point Systems: Implemented to manage attendance fairly.
• Strict Initial Policies: Enforcing strict rules for new hires to filter out unreliable staff.
• Compassionate Leadership: Balancing policy enforcement with understanding employee needs.
• Utilizing Scheduling Apps: Tools like 7Shifts help manage shifts and coverage.

Owners navigate call-out policies with a mix of strictness and compassion to maintain reliable staffing.

Source: /r/restaurantowners

Seeking Effective Wine Glass Polishing Solutions

Restaurant owners seek recommendations for efficient wine glass polishing machines under $1,000, preferring heat-based models.

• Challenges with Hard Water Stains: Despite water softeners and filters.
• Varying Experiences: Some found machines reduce breakage; others saw staff become complacent.
• Cost-Benefit Analysis: Weighing the investment against labor savings and reduced breakage.

Consensus highlights the need for reliable polishing solutions, though opinions on effectiveness vary.

Source: /r/restaurantowners

Valentine's Day Successes and Challenges for Restaurants

Summary:

Valentine's Day brought mixed experiences for restaurant owners.

• Record Sales: Many reported their highest sales ever, providing relief after slow months.
• High Demand: Some restaurants faced overwhelming customer volume, even with adverse weather.
• Cancellations: Significant last-minute cancellations led some to consider new reservation policies.
• Team Effort: Success attributed to strong teamwork and smooth service.
• Variations Across Models: Sit-down restaurants thrived, while fast-casual saw typical business.

The day highlighted both opportunities and challenges of peak dining periods.

Source: /r/restaurantowners, /r/restaurant

Optimizing Kitchen Organization for Efficiency

Key Insights:

• Efficient Layouts Matter: Minimizing cross-paths enhances workflow.
• Hands-On Learning: Working in each position uncovers inefficiencies.
• Visual Planning: Bird's-eye view drawings help map out station flows.
• Dedicated Stations: Especially important when adding new equipment like pizza ovens.
• Leveraging Staff Talents: Utilizing organized team members to maintain order.

Implementing these strategies leads to smoother operations and increased efficiency.

Source: /r/restaurantowners

Navigating Repair Costs in Restaurants

Restaurant owners discuss managing repair needs and costs.

• Challenges in Getting Quotes: Especially in rural areas with limited services.
• Rising Costs: High trip charges and hourly rates are common.
• DIY Repairs: Handling minor issues to save money.
• Building Relationships: Long-term connections with reliable contractors.
• Community Recommendations: Fellow owners as a resource for service referrals.

Balancing timely repairs with reasonable expenses remains a shared concern.

Source: /r/restaurantowners

Adults Embracing Kids' Meals

Summary:

Adults are increasingly opting for kids' meals at fast-food restaurants.

• Appropriate Portions: Smaller sizes suit some adults' appetites.
• Cost Savings: Cheaper prices make them attractive.
• Promotional Items: Toys and collectibles add appeal.
• Health Considerations: Lower calorie intake is a plus.

This trend reflects a desire for value and portion control, though potential price increases are a concern.

Source: /r/fastfood

Fazoli's Introduces New Lasagna Rolls

Summary:

• New Menu Item: Fazoli's launches Lasagna Rolls, offering a unique twist.
• Customer Reactions: Mixed views on pricing; lunch specials are highlighted for value.
• Uniqueness: Lasagna rolls are a rare find in fast-food Italian chains.
• Breadstick Love: Fazoli's breadsticks remain a beloved favorite.

The new addition piques interest among fans of Italian cuisine.

Source: /r/fastfood

Seeking Peaceful Morning Roles in Restaurants

An experienced worker looks for morning jobs without customer service.

• Suggested Positions:
  • Breakfast Prep Cook
  • Pastry Chef
  • Cleaning Roles
• Consensus: Back-of-house morning roles offer a quieter environment with minimal interaction.

Ideal for those seeking a calmer start to their workday.

Source: /r/restaurant

Valentine's Day Reservation Frustrations

Summary:

A diner shares frustration over a canceled Valentine's reservation without notice.

• No Compensation Offered: Leading to dissatisfaction and a negative review.
• Overbooking Practices: Common during peak times, causing issues.
• Advice from Community:
  • Avoid dining out on major holidays.
  • Consider celebrating on alternate dates or at home.

Many agree that dining out on Valentine's Day can be problematic.

Source: /r/restaurant

Approaches to Social Media Management in Restaurants

Restaurant owners discuss their social media strategies.

• In-House Management: Handled by owners, managers, or creative staff.
• Outsourcing: Some hire professionals or agencies, even internationally for cost savings.
• Effectiveness Varies: Success depends on regular, engaging content.
• Importance of Presence: Active social media is key for marketing and customer engagement.

Approaches differ, but the value of social media is widely recognized.

Source: /r/restaurant

Dealing with Lingering Work Smells

Restaurant workers share experiences of carrying work odors home.

• Common Odors: Musty smells, fryer grease, and cooking oils.
• Solutions:
  • Use of strong detergents and fabric enhancers.
  • Immediate showers after shifts.
• Acceptance: Seen as part of the job in the industry.

Workers employ various strategies to manage these occupational scents.

Source: /r/restaurant

Considering Leaving Negative Restaurant Reviews

A user hesitates to post a negative review after a bad experience.

• Fear of Legal Action: Based on a past incident.
• Community Advice:
  • Honest reviews are acceptable.
  • Stick to factual experiences without exaggeration.
  • Direct feedback to the restaurant can be helpful.

Expressing truthful opinions is generally considered safe and potentially beneficial.

Source: /r/restaurant

The Debate Over Stacking Plates at Restaurants

Patrons and servers discuss the etiquette of stacking plates.

• Helpful or Not?:
  • Some servers appreciate thoughtful stacking.
  • Improper stacking can create more work.
• Guidelines for Stacking:
  • Align plates neatly.
  • Avoid mixing trash or napkins.
  • Keep cutlery separate.
• Varies by Establishment: Fine dining vs. casual settings.

Being considerate and mindful is key if choosing to stack plates.

Source: /r/restaurant

How Common is Finding Hair in Food?

A discussion on the likelihood of finding hair in meals.

• No Specific Statistics: Incidents are generally rare.
• Acceptance of Occurrence: Minor hairs may happen due to human handling.
• Health Concerns: Some express worries about overall hygiene practices.
• Personal Experiences: Most find it an infrequent issue.

The topic blends humor with genuine concern about food safety.

Source: /r/restaurant

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