January 20th QSR Roundup: Dining Trends Indulgence Convenience Fusion Cuisine and Gen Z Ordering Insights

January 20th QSR Roundup: Dining Trends Indulgence Convenience Fusion Cuisine and Gen Z Ordering Insights
QSR news for Jan 20th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 34 articles to bring you the latest. Estimated reading time saved (at 200wpm): 135 minutes. It'll take you only 12 minutes to catch up.

Indulgence, convenience, and value are at the forefront of dining trends for the coming years, according to QSR Magazine.

  • 50% of diners eat out as a treat, seeking gratification and indulgence.
  • Fusion cuisine is reinventing classic dishes and gaining popularity.
  • 80% of Gen Z prefer online ordering, highlighting the importance of convenience.
  • Restaurants must balance indulgence and convenience to meet evolving consumer demands.
  • Emphasizing healthy options adds value, as consumers consider health and price together.
  • Effective communication is essential to convey the value and quality of menu items.

Overall, dining experiences are shifting towards fulfilling desires while providing practical and health-conscious options.

Sources used: QSR Magazine


Texas Roadhouse's Success Strategy

Texas Roadhouse's CEO, Jerry Morgan, attributes the company's success over 32 years to their managing partners, overseeing 650 locations with an impressive $8.3 million AUV.

  • Morgan recently awarded a $25,000 check to a managing partner in Lakeland, showcasing commitment to staff loyalty.
  • Despite not investing in TV ads, Texas Roadhouse thrives on food quality and service, aiming to reach 900 locations.
  • The Q3 report showed an 8.5% increase in same-store sales and a rise in restaurant margin from 14.6% to 16%.
  • Morgan emphasizes hospitality intelligence over artificial intelligence, focusing on community engagement and quality dining experiences.

Sources used: FSR Magazine


Expansion of Pacific Table

Chef Graham Elliot expands Pacific Table, celebrating Pacific Northwest cuisine with fresh seafood, sushi, and innovative culinary techniques. The brand, part of Far Out Hospitality, operates in North Texas with plans for a Dallas location in 2025.

  • Elliot balances costs for high-quality ingredients, like stone crab, with business acumen.
  • His culinary journey, marked by Michelin accolades, influences a unique and flexible menu emphasizing local flavors and customer engagement.
  • The concept focuses on delivering an exceptional dining experience, blending traditional and modern culinary methods.

Source used: FSR Magazine


Mod Pizza's New Campaign

Mod Pizza launches the "Love, Every Bite" campaign in collaboration with Mike's Hot Honey, featuring donations to One Warm Coat.

  • Customers can add donations at checkout, with Mike's matching up to $25,000.
  • A special pizza, Mike's Favorite Pizza, is introduced, celebrating the partnership and inviting community involvement.
  • The initiative emphasizes community support and enhances customer engagement through charitable giving.

Source used: Pizza Marketplace


Buona Expands to Milwaukee

Residents of Milwaukee will soon enjoy Chicago's culinary delights as The Buona Companies opens a new location, offering iconic menu items.

  • The menu includes the original Italian beef sandwiches and the renowned Rainbow Cone ice cream, a unique blend of flavors.
  • Restaurateurs Karl Kulhanek and Joe Marchionna, both Chicago natives, will manage the new store.
  • This expansion aligns with Buona's nationwide franchising program, aiming for growth in states like Arizona, Florida, and Texas.
  • The initiative brings a taste of Chicago to Milwaukee, enhancing the regional culinary scene.

Source used: Fast Casual


Coffee Shop Supply Insights

The coffee enthusiasm is booming across the U.S., with numerous cafes and specialty coffee shops opening nationwide. According to BlueCart, the revenue trend shows a significant portion now comes from online deliveries due to technological shifts. Coffee shops are boosting profits through innovative offerings like latte art and breakfast bundles, focusing on reliable suppliers to ensure quality.

  • Coffee shop supply stores provide essential goods ranging from brewing equipment to disposable items.
  • The growth of e-commerce allows these supply stores to reach wider markets and adopt modern sales strategies.
  • Physical supply stores face competition from distributor warehouses offering lower prices without storefronts.
  • When selecting a supplier, it's important to consider services like training, product variety, and innovative technologies.
  • Distributors also offer barista training and equipment maintenance, enhancing the coffee experience.
  • Using supply distributors offers flexibility and lower minimum order quantities compared to standard suppliers.

Source used: BlueCart


Maximizing Restaurant Profits

Running a restaurant demands both culinary skills and financial acumen, as profits hinge on effective vendor negotiation.

  • Culinary schools often neglect essential business strategies, leaving operators vulnerable.
  • Vendors like Sysco can have profit margins reaching up to 20%; operators can negotiate these down.
  • By obtaining a Descending Dollar Usage Report, operators can demand better deals.
  • Engaging manufacturers directly allows for securing stable prices.
  • Beverages offer crossover perks, and vendors must constantly re-earn loyalty through competition.
  • As the new year starts, restaurant operators are encouraged to sharpen their negotiation skills and focus on profitability.

Source used: Modern Restaurant Management


PepsiCo Acquires Siete Foods

PepsiCo has finalized the $1.2 billion acquisition of Siete Foods, a brand known for its authentic Mexican and health-conscious products, including grain-free tortillas and taco seasonings.

  • Siete's products are available in over 40,000 retail locations, addressing consumer demand for better-for-you meal and snack options.
  • PepsiCo aims to enhance its portfolio by reducing salt, sugar, and saturated fat, while prioritizing taste and nutrition.
  • Co-founder Miguel Garza emphasized the brand's mission to share Mexican-American heritage and culture.
  • CEO Ramon Laguarta noted that the acquisition aligns with expanding Frito-Lay's strategic reach.

Source used: Food Business News


Sweetmore Bakeries Acquires Azteca

Sweetmore Bakeries has acquired Azteca Bakeries, a Phoenix-based manufacturer of authentic Mexican pastries, including a wide range of pan dulce.

  • This acquisition adds to Sweetmore's diverse portfolio, enhancing quality and customer satisfaction.
  • Founded in 1954, Azteca offers products like conchas and empanadas.
  • The deal enhances Sweetmore’s offerings in high-demand, high-growth categories.

Source used: Food Business News


Maximizing Olive Oil Benefits

Properly selecting and storing extra virgin olive oil (EVOO) can enhance both health benefits and culinary experiences.

  • EVOO is natural with no additives; strict sensory analysis ensures quality.
  • Color ranges from green to yellow; color does not correlate with quality but reflects chlorophyll levels.
  • Store EVOO in a cool, dark place (57-64°F) to maintain freshness; use dark bottles, tightly sealed.
  • Ideal usage is within 12 to 18 months of production; open bottles last 1-3 months.
  • Quality EVOO is versatile for cooking and finishing; suitable for sautéing, roasting, and enhancing flavors.
  • Unique uses include drizzling over grilled fish or even vanilla ice cream for a delightful contrast.

Proper care and usage of EVOO can preserve heart-healthy benefits and enhance your dishes.

Source used: Salon.com


Solina Acquires Advanced Food Systems

Solina, a key player in savory food solutions, has acquired Advanced Food Systems, Inc. (AFS), enhancing its North American operations.

  • This acquisition strengthens Solina's presence in the U.S. with four operational sites, improving customer accessibility.
  • AFS specializes in custom dry seasoning solutions, bringing complementary strengths in product functionality to Solina's flavor expertise.
  • The deal is expected to deliver more value to customers, combining high-quality functional and flavor solutions for the food industry.

Source used: Food Industry Executive


Nutrition Expert Joins NutriFusion

  • Michelle Bacarella, MS RDN, appointed as Head of Product Development and Innovation at NutriFusion.
  • Extensive expertise in functional nutrition and product formulation bolsters NutriFusion’s plant-based nutrition leadership.
  • Strong background in phytonutrients and their role in sports performance and chronic disease management.
  • Over 15 years experience with NutriFusion’s blends, believes they represent the nutritional gold standard.
  • The market demand for functional and plant-based nutrition is significantly increasing, positioning NutriFusion for growth.

Source used: Food Industry Executive


Leadership Change at Sun World

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

  • David Marguleas transitions to Executive Chair, focusing on strategic initiatives and board leadership.
  • Calvo, with vast experience at Monsanto and expertise in global operations, aims to enhance customer value.
  • Sun World emphasizes sustainability and has strengthened its leadership team for future growth in fruit variety development.

Source used: Food Industry Executive


Future Leaders of Confectionery

  • Eight new innovators joined the National Confectioners Association's 2025 Future Leadership Program, marking its 10th anniversary.
  • Participants gain networking and professional development opportunities in the $48 billion U.S. confectionery industry.
  • Leaders from major companies such as Just Born, Mars Wrigley, and Hershey are among the participants.
  • The program supports careers by pairing members with industry mentors and access to major events like the State of the Industry Conference.
  • The confectionery industry impacts nearly 58,000 jobs and an additional 635,000 in associated fields.

Source used: Food Industry Executive


Efficient Steam Management Solutions

ARI-Armaturen USA specializes in industrial fluid control solutions, focusing on reliable CONA® steam traps.

  • These steam traps ensure efficiency and reduced energy consumption in sectors like power, healthcare, and food production.
  • The CONA® steam traps handle varying pressure and temperature conditions, with models tailored for specific applications.
  • The innovative All-in-One Compact system integrates multiple functionalities, reducing pipe connections by up to 80%.
  • ARI offers on-site surveys to maximize steam system efficiency.
  • Renowned for rapid response, most products ship within 24-48 hours, preventing operational downtimes.
  • Emphasizes sustainability with a family-oriented work culture and high employee retention rates.

Source used: Food Industry Executive


Sustainable Supply Chain Solutions

TraceGains integrates deforestation data from Global Forest Watch Pro to enhance sustainability efforts in the food and beverage supply chain.

  • Enables brands to conduct deforestation analyses on forest-risk commodities, ensuring compliance with the EU Deforestation Regulation (EUDR).
  • Assists companies in tracking high-risk commodities like palm oil, soy, and beef.
  • Enhanced visibility supports ESG reporting and substantiates environmental claims.
  • Trusted by over 1,200 global clients, including half of the top 100 F&B manufacturers.

Source used: Food Industry Executive


Square for Restaurants Review

A Reddit user on /r/restaurantowners raises significant concerns about Square for Restaurants, describing it as a poor choice for restaurant owners seeking robust point-of-sale solutions.

  • Issues include inadequate customer support, an incomplete menu interface with delivery services, and ineffective inventory management.
  • Commenters share mixed experiences; some find it suitable for small or quick service restaurants, others report severe limitations with full-service operations.
  • Many are considering alternative systems like Toast or Heartland.
  • The sentiment is that Square lacks the depth to manage complex restaurant needs, with several owners advocating for a switch to more tailored POS solutions.

Source used: /r/restaurantowners


Managing Recycling Costs

Restaurant owners express concerns over increasing recycling and trash costs, focusing on empty flour bags filling bins.

  • Some suggest composting food scraps as a cheaper alternative to trash removal.
  • Others share innovative methods like rolling or compacting bags using cardboard boxes.
  • Discussions highlight variations in experiences and strategies among commenters, emphasizing cost-saving measures.

Source used: /r/restaurantowners


Restaurant Management Proposal

On /r/Restaurant_Managers, a restaurant owner is looking for an experienced manager/chef to run a new establishment aimed at revitalizing a small town's downtown.

  • Offers 50% of profits, a tip-free system, and a living space above the restaurant at $900/month.
  • Commenters raise concerns about the fairness of the housing requirement and profit-sharing model.
  • Criticism includes the feasibility of the proposal, with suggestions that it might be unrealistic given the industry’s challenges.
  • Experts recommend clarifying profit allocations and re-evaluating living arrangements to attract viable candidates.
  • There's strong skepticism about finding a suitable manager under these terms, with many calling it a "terrible idea."

Source used: /r/Restaurant_Managers


Addressing Restaurant Morale

On /r/Restaurant_Managers, a General Manager reports declining morale post-Christmas, exacerbated by stress and negative comments about administrative duties.

  • Critics suggest being more visible on the floor; staff respects what they see rather than unseen admin efforts.
  • Some advise addressing any toxic employees who can undermine morale and productivity.
  • Emphasized the importance of communication; sharing tasks can help staff understand manager roles better.
  • Frequent check-ins and one-on-ones noted as methods to prevent and address issues early.
  • Consensus is that manager presence during service fosters respect and trust.

Source used: /r/Restaurant_Managers


Tip Pool Practices

A Reddit user discusses wage theft issues surrounding tip pools in the restaurant industry.

  • Commenters emphasize that managers typically cannot take tips, particularly if salaried.
  • While some acknowledge isolated instances, this is not a widespread or legal practice.
  • The discussion highlights industry standards against tip theft, though admits occasional exceptions.
  • Transparency in tip distribution is advocated, ensuring fairness among staff.

Source used: /r/Restaurant_Managers


Fast Food Salad Rankings

In /r/fastfood, users discuss the best fast food salads, sharing opinions on various options.

  • Taco Bell's cantina chicken bowl is noted as enjoyable but overpriced compared to Chipotle.
  • Chipotle is praised for customization and value, with salads or bowls being popular choices.
  • Some mention Panera as possibly 'winning' in taste or quality, adding variety to the rankings.

Source used: /r/fastfood


Buffalo Wild Wings BOGO Deals

Buffalo Wild Wings is offering BOGO (Buy One Get One) deals on burgers and wings from Monday to Thursday, sparking positive reactions on /r/fastfood.

  • Users highlight the surprisingly high quality of the burgers, emphasizing they are worth trying.
  • The deals are seen as a great way to enjoy meals at a budget-friendly price.
  • The promotion encourages customers to visit more frequently during weekdays.

Source used: /r/fastfood


Cleaning Heat Lamps

In /r/restaurant, a restaurant owner seeks advice on how to clean heat lamps, which are notorious for being messy.

  • Commenters suggest using glass cleaner or a vinegar solution for effective cleaning.
  • Regular maintenance is emphasized to ensure they function well and present nicely.
  • Cleanliness impacts customer perceptions, making it essential for a hygienic environment.

Source used: /r/restaurant


Best Bread Dipping Oil

A Reddit post in /r/restaurant discusses the type of oil served with bread in restaurants, seeking advice for replicating the flavor at home.

  • High-quality extra virgin olive oil is recommended as the base, emphasizing freshness.
  • Several encourage infusing the oil with herbs or garlic to enhance flavor.
  • Common additions include balsamic vinegar and Italian seasonings, with recipes shared.
  • Importance of oil quality is highlighted, with brand recommendations like Cobram Estate.

Source used: /r/restaurant


Credit Card Fees and Employee Rights

A Reddit post raises concerns about a restaurant's policy of deducting credit card fees from servers' tips.

  • Commenters overwhelmingly deem this practice illegal and unethical.
  • Employees should not bear business expenses; only a portion of fees on tips can be deducted.
  • Many suggest business owners should increase menu prices to cover costs instead.
  • Consensus is that this policy could lead to a mass exodus of staff.
  • Calls for legal consultation and suggestions for employees to consider quitting are common.

Source used: /r/restaurant


Fixing Water Spots on Silverware

The original post in /r/restaurant seeks advice on eliminating water spots on silverware after washes.

  • Commenters agree that polishing silverware is necessary for a spotless finish.
  • Suggestions include checking the rinse aid, dishwasher's rinse temperature, and detergent quality.
  • Polishing with vinegar or using a hot water soak method are recommended.
  • Emphasizes the importance of hands-on maintenance despite potential machine fixes.

Source used: /r/restaurant


Seed Oil vs. Tallow in Frying

A Reddit post in /r/restaurant discusses the transition from seed oil to tallow for deep frying.

  • Commenters share mixed experiences; some note taste differences or health concerns.
  • Higher costs associated with tallow are a consideration.
  • Shift may not cater to those with dietary restrictions, possibly affecting sales.
  • Alternatives like lard, peanut oil, or rice bran oil are suggested.
  • Emphasis on balancing cost and customer needs.

Source used: /r/restaurant


Bar Owners Q&A

On /r/BarOwners, customers are invited to ask questions directly to bar owners.

  • Questions include practical inquiries like working hours and sourcing bar stations.
  • A notable question addresses views on staff dating or hooking up with customers, highlighting ethical considerations.
  • Commenters are eager to engage and provide insights from industry veterans.

Source used: /r/BarOwners


Choosing Bar Locations

In /r/BarOwners, bar owners discuss strategic considerations for choosing bar locations.

  • Location Selection depends on the target concept and surrounding environment.
  • Established nightlife areas are ideal for high-volume bars; neighborhood spots benefit from unique offerings.
  • Market Conditions and competition are key factors, with emphasis on foot traffic.
  • Zoning and Regulations influence location options; liquor license restrictions vary.
  • Success is possible with careful planning and selecting areas with growth potential.

Source used: /r/BarOwners


Architectural Feedback for New Bar

A Reddit user on /r/BarOwners shares architectural plans for a cocktail lounge, seeking critiques.

  • Walk-in cooler placement behind the bar is suggested for easy access.
  • Considering a dance floor to lower insurance costs and attract patrons.
  • Optimizing POS systems placement for efficiency is advised.
  • Ensuring adequate number of bathrooms and possibly using communal sinks to save space.
  • Emphasis on good service flow and creating a monetizable private party space.
  • Mix of appreciation for the layout with practical suggestions for improvement.

Source used: /r/BarOwners


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