January 19th QSR Roundup: From Wildfire Crises to Innovative Expansions and Leadership Changes

QSR news for Jan 19th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 30 articles to bring you the latest. Estimated reading time saved (at 200wpm): 96 minutes. It'll take you only 11 minutes to catch up.

Key Lessons for Aspiring Restaurateurs

Opening a restaurant today comes with its own set of challenges, but with the right strategies, success is within reach.

Three vital lessons for new restaurateurs:

• Scrutinize Location and Lease: The importance of a prime location can't be overstated. It's essential to balance your concept with the target market and costs. A poorly negotiated lease can be a path to bankruptcy. Limiting liability is crucial.
• Integrate Technology Early: Embracing digital solutions from the outset allows for data-driven decisions. This helps optimize operations and efficiently track costs.
• Establish Fiscal Transparency: Instead of monthly financial reviews, monitoring finances daily provides immediate insights into cost issues. Utilizing smart technology can dynamically manage expenses and inventory, safeguarding your profit margins.

Being tech-savvy and financially attentive enhances long-term success in the competitive restaurant industry.

Source: QSR Magazine

Aubergine Kitchen's Nutritious Expansion

Aubergine Kitchen is set to open five new locations in 2025, including Las Vegas and the Salt Lake City International Airport. Their philosophy centers on nourishing, whole foods free from added sugars and seed oils.

• CEO Elcio Zanatta is excited to bring their healing food philosophy to new communities.
• The menu boasts fresh, flavorful dishes inspired by global cuisine, promoting health and sustainability.
• The expansion includes a new Aubergine Bakery offering artisan baked goods.
• Founded in 2014, Aubergine Kitchen has grown from one location in Utah to a beloved regional brand with a loyal customer base.

This growth reflects the increasing demand for nutritious dining options.

Source: QSR Magazine

Big Chicken Appoints Industry Veteran as VP

Bobby Shaw joins Big Chicken as VP of Operations, bringing over 40 years of restaurant franchising experience.

• Shaw's background includes significant roles at McDonald's and Chipotle, where he oversaw 228 stores.
• He previously worked with Freebirds World Burrito and founded a consulting firm assisting brands like Wahlburgers and Salt & Straw.
• His leadership aims to optimize operations and enhance franchisee collaboration.
• Big Chicken is expanding globally, with recent entries into the UK and plans across North America, Europe, Asia, and the Middle East.
• Founded by Shaquille O'Neal, the brand aspires for hall-of-fame recognition in the industry.

This strategic appointment is set to fuel Big Chicken's ambitious growth plans.

Source: QSR Magazine

Black Rock Coffee Bar Reaches 150 Locations

Black Rock Coffee Bar, known for its premium beverages, celebrates its 150th location in Caldwell, Idaho.

• This is the 7th store in the Boise Metro Area, highlighting rapid growth and community focus.
• The grand opening on January 20th features free medium drinks all day and ongoing specials.
• The 2,000-square-foot store offers a modern space for relaxation and socializing.
• CEO Mark Davis credits customer loyalty and team dedication for the milestone.
• The relaunch of Black Rock Rewards simplifies ordering and rewards collection.

From its start in Oregon in 2008, Black Rock has expanded across states like Arizona, California, and Texas, earning recognition as one of America's Fastest-Growing Private Companies.

Source: QSR Magazine

Wildfires Devastate Los Angeles Restaurants

Los Angeles restaurants are in crisis due to devastating wildfires, causing significant economic losses.

• Mandatory evacuations affected over 150,000 residents, including many restaurant workers.
• Local eateries are mobilizing to feed first responders and evacuees despite facing a stark drop in revenue.
• The Palisades and Eaton fires have claimed at least 25 lives, marking a grim reality for the community.
• Industry members share distressing experiences, highlighting the urgent need for support and relief.

The restaurant community is rallying together, but the impacts are profound and ongoing.

Source: Eater

Maximizing the Benefits of Extra Virgin Olive Oil

Extra Virgin Olive Oil (EVOO) is not just a cooking staple but a nutritional powerhouse.

• EVOO is natural, with no additives. Strict sensory analysis ensures its quality.
• Color varies from green to yellow, reflecting chlorophyll levels, not quality.
• Proper storage is crucial: Keep it in a cool, dark place (57-64°F) using dark bottles that are tightly sealed.
• Ideal usage is within 12 to 18 months of production. Open bottles last 1-3 months.
• Versatile in cooking: Great for sautéing, roasting, and finishing dishes.
• Unique uses: Try drizzling over grilled fish or even vanilla ice cream for a delightful twist.

By properly caring for EVOO, you preserve its heart-healthy benefits and enhance your culinary creations.

Source: Salon.com

The Growing Trend of Abandoning Alcohol

2025 may be a transformative year as more people consider giving up alcohol, moving beyond just Dry January.

• 65% of adults aged 18-34 believe alcohol negatively impacts health, according to a Gallup poll.
• 45% of Americans view 1-2 daily drinks as unhealthy, marking a shift in perception over the last five years.
• Major alcohol companies like Molson Coors and Anheuser-Busch are adapting by launching sophisticated non-alcoholic varieties.
• The non-alcoholic beverage market could reach $2.04 trillion by 2032.
• The Surgeon General is advocating for alcohol-related cancer warnings, noting significant health risks.
• Non-alcoholic options are becoming more prevalent, reshaping social settings.

This movement indicates a significant shift in drinking culture and health awareness.

Source: Salon

Industry Movements and Acquisitions

Solina Acquires Advanced Food Systems

• Solina, a key player in savory food solutions, has acquired Advanced Food Systems, Inc.
• This strengthens Solina's North American operations with four operational sites in the U.S.
• AFS specializes in custom dry seasoning solutions, complementing Solina's flavor expertise.
• The deal combines high-quality functional and flavor solutions for the food industry.

Efficient Steam Management Solutions

• ARI-Armaturen USA specializes in industrial fluid control solutions, focusing on reliable CONA® steam traps.
• These traps enhance efficiency and reduce energy consumption in industries like power, healthcare, and food production.
• The innovative All-in-One Compact system reduces pipe connections by up to 80%.
• ARI offers on-site surveys to maximize steam system efficiency and is known for rapid response and sustainability focus.

Future Leaders of Confectionery

• Eight new innovators joined the National Confectioners Association's 2025 Future Leadership Program.
• Participants come from companies like Just Born, Mars Wrigley, and Hershey.
• The program offers networking and professional development, propelling careers in the $48 billion U.S. confectionery industry.
• The confectionery industry impacts nearly 58,000 jobs directly and an additional 635,000 in related fields.

Source: Food Industry Executive

Nutrition Expert Joins NutriFusion

Michelle Bacarella, MS RDN, is appointed as Head of Product Development and Innovation at NutriFusion.

• Her expertise in functional nutrition and product formulation will bolster NutriFusion's plant-based nutrition leadership.
• Bacarella has over 15 years of experience with NutriFusion's blends, viewing them as the nutritional gold standard.
• NutriFusion focuses on non-GMO whole foods, enhancing nutritional profiles without synthetic additives.
• The market demand for functional and plant-based nutrition is increasing, positioning NutriFusion for significant growth.

Source: Food Industry Executive

Leadership Change at Sun World International

Bernardo Calvo is appointed CEO of Sun World International, driving ambitious plans for growth.

• David Marguleas transitions to Executive Chair, focusing on strategic initiatives and board leadership.
• Calvo brings vast experience from Monsanto and expertise in global operations.
• The company aims to enhance customer value and capitalize on market opportunities.
• Sun World emphasizes sustainability and has strategically strengthened its leadership team for future growth in fruit variety development and technology.

Source: Food Industry Executive

Restaurant Owners Discuss Operational Challenges

Accountants for New Deli

A couple opening a deli in Colorado seeks recommendations for payroll and tax services.

• Discussion highlights combining services, pricing structures (hourly vs. flat rate), and essential services needed.
• Recommendations include finding a CPA specializing in restaurants due to unique payroll requirements.
• Popular suggestions involve using automated solutions for cost-effectiveness.
• Emphasis on understanding local tax regulations and consulting other restaurant owners.

Sake Sourcing for Sushi Restaurants

Sushi restaurant owners explore where to source sake.

• Many recommend using state-specific distributors, noting regional preferences.
• In California, RNDC and Southern are major distributors.
• RNDC's acquisition of Young Won Trading brings access to imported Japanese sakes.
• Regulations may require purchasing through wholesalers.

Empty Restaurants Trend

Owners discuss the trend of empty restaurants amid a TikTok trend.

• Some report the usual seasonal lull in January due to factors like 'Dry January' and post-holiday financial strain.
• Weekends remain busy despite slow weekdays.
• Fluctuations depend on the area and economy, with many anticipating a rebound as the year progresses.
• December saw spikes in sales for some establishments, despite staffing challenges.

Source: /r/restaurantowners

Equipment and Maintenance Insights

Fryer Issue Diagnosis and Repair

A restaurateur reports issues with their fryer shutting off when the oil gets too hot.

• Likely indicates a thermostat or high-limit fault due to failed probes.
• Advice includes checking the two probes responsible for regulating temperature and safety.
• Repair is manageable and can be tackled independently if handy, with resources available online.
• The high limit typically shuts off around 450°F.

Source: /r/restaurateur

Managing Relationships and Staff in Restaurants

Managing a Bar Together

A bar manager feels overridden by his girlfriend, the GM, in the decision not to fire an employee who insulted him.

• Comments advise separating work and personal lives.
• Accepting the GM's authority in decision-making is crucial.
• Importance of communication and supporting decisions publicly while discussing frustrations privately.
• Maintaining both professional and personal harmony is essential.

Handling Employee Time Off

Emphasizing the importance of treating employees with empathy regarding time off requests.

• Offering flexibility and unexpected perks earns their commitment.
• Strategies for addressing employees who go AWOL include reminders about fairness and teamwork.
• Approach fosters accountability among team members while maintaining a positive atmosphere.

Source: /r/Restaurant_Managers

Fast Food Reviews and Workplace Fun

Taco Bell Dipping Burritos Review

• Users discuss Taco Bell's new Dipping Burritos.
• Highlight the impressive 'cheese pull' as a positive.
• Mixed feelings about the product due to its small size and high price.
• Consensus that the burritos should be cheaper, suggesting around $1.50.

Fun at Work

A GM shares lighthearted moments with employees by including humorous requests in meal orders.

• One request led to the creation of a haiku, which delighted the GM.
• This approach fosters creativity and joy in the workplace.
• Commenters express admiration for the fun work culture.

Source: /r/fastfood and /r/restaurant

Safety Concerns and Controversies

Gas Pipe Inspection Concerns

A food truck owner is advised to replace their gas pipes due to potential leak risks.

• Previous inspections found no issues, sparking a mix of opinions.
• Some emphasize that if the pipes passed inspection, they should be fine but advise caution about rust and proper materials.
• Recommendations include using Dormont quick disconnects for flexible lines.
• Local regulations vary, so understanding area-specific codes is essential.

Hamburger Bun 'Donut' Controversy

A former employee shares a review of a unique product—a hamburger bun styled as a donut—from their closed deli/bakery.

• Sparks humorous and critical conversation among commenters.

Source: /r/restaurant

Advice for Aspiring Restaurant Owners

An individual expresses a desire to open a fast-food smash burger restaurant in New Jersey and seeks advice.

Community Insights:

• High Failure Rates: Approximately 60% of new restaurants fail in the first year, with 80% closing within five years due to financial losses.
• Financial Preparations: Need to have 3-4 times more capital than estimated; essential to cover at least two to three years of potential losses.
• Unique Selling Proposition: Must differentiate from competitors—why would customers choose them over established brands?
• Industry Experience: Gaining experience in the industry is crucial; lack of knowledge can lead to failure.
• Reality of Costs: Be aware of costs associated with delivery apps, food safety, equipment, and marketing.
• Alternative Suggestions: Start with a food truck or lower-risk concept to build experience and brand recognition.

While there is some optimism, the majority advise caution and thorough preparation.

Source: /r/restaurant

Gordon Ramsay's Fresh Calamari Debate

A discussion centers around Gordon Ramsay's question about the freshness of calamari.

• Users share insights about whether calamari is served fresh or frozen.
• Many speculate Ramsay is questioning if it's prepped fresh in-house or just deep-fried from frozen.
• Debate highlights misconceptions around 'fresh' seafood.
• Some argue that plenty of quality restaurants serve fresh calamari, especially in coastal regions.

The conversation underscores the nuances of seafood sourcing in restaurants.

Source: /r/restaurant

Gift Cards in Small Businesses: Are They Worth It?

A bar owner considers investing in plastic gift cards through Toast for $100/month.

• Many suggest that for smaller businesses, paper gift cards or certificates are more cost-effective.
• One user reports selling $14,000 in gift cards using paper certificates.
• Emphasis on the importance of marketing to boost gift card sales.
• Unless the business has high volume, the Toast option might not provide enough value.
• Careful consideration of demand and cost is essential before making a decision.

Source: /r/BarOwners

Strategies for Upselling in Bartending

A bar owner seeks advice on training bartenders to upsell from rail liquors to premium options.

• Suggestions include providing specific brand options and creating a signature drink menu.
• Encourage bartenders to use suggestive selling techniques, like offering to upgrade to a premium brand.
• Some use rotating premium drinks and incentivize bartenders to sell a set number per night.
• While upselling can increase tips, some argue that rail liquor often has a better profit margin.
• Emphasize the potential increase in tips tied to successful upselling.

Source: /r/BarOwners

Setting Up a Small Beer and Wine Lounge

An individual seeks advice on setting up a small coffee, beer, and wine bar with limited space.

• Practical insights include using a kegerator to manage storage efficiently.
• Draft beer requires refrigeration as most are unpasteurized.
• Some recommend supplementing with a small walk-in cooler.
• Regular maintenance for draft lines is emphasized.
• Understanding how to troubleshoot systems is important.
• Flexibility with the setup is key due to space limitations.

Source: /r/BarOwners

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