January 24th QSR Roundup: Attracting Gen Z's Workforce and Driving Food Trends in 2025 with Smart Strategies

Interviewy Team

Interviewy Team

— 9 min read
January 24th QSR Roundup: Attracting Gen Z's Workforce and Driving Food Trends in 2025 with Smart Strategies
QSR news for Jan 24th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 90 articles to bring you the latest. Estimated reading time saved (at 200wpm): 265 minutes. It'll take you only 10 minutes to catch up.

Attracting Gen Z Workforce

By 2025, there will be 18 million more Gen Z and millennials in the workforce than other generations combined.

  • Millennials (27–44 years old) value meaningful work, stability, and benefits, engaging through evolved traditional platforms.
  • Gen Z (13–28 years old) prefers instant information and apps, conducting job searches as a “blank search” and relying on tech guidance.
  • They seek curated experiences, akin to using services like Stitch Fix.
  • Traditional hiring methods are becoming obsolete; companies must adapt to attract this tech-savvy generation.
  • Employers utilizing advanced tech platforms will find a hardworking, skilled, and eager workforce ready to contribute.

Source: QSR Magazine

Beverage Flavor Revolution

Gen Z is fueling a mocktail movement, with 33% of consumers viewing beverages as indulgences.

  • Nostalgic yet innovative flavors: Strawberry lemonade anchors a $15 billion market.
  • Unique ingredients like ube attract 67% of consumers, reflecting a $2 billion market.
  • The no- and low-alcohol market has grown to over $13 billion, symbolizing mindful indulgence.
  • Functional beverages are projected to reach $339.6 billion by 2030.
  • Botrista’s CloudBar aids brands in customizing menus based on trends.

Source: QSR Magazine

Dutch Bros Expands Strategically

Dutch Bros' CEO Christine Barone focuses on enhancing existing strategies:

  • Aiming to open at least 160 new stores in 2025.
  • Reaching the 1,000th location in Orlando soon.
  • Implementing build-to-suit leases, cutting construction costs significantly.
  • Noted a 5% lift in customer frequency due to a new mobile ordering program.
  • Testing higher-quality food options to boost morning traffic.
  • Maintaining a hospitality-first culture, enriching customer interactions.

Source: QSR Magazine

Reducing Restaurant Food Waste

Effective Strategies:

  • Track & Survey Waste: Identify habitual waste to adjust preparation and reduce costs.
  • Stay Aware of Inventory: Prevent overstocking and comply with food safety laws.
  • Pare Down the Menu: Simplify offerings to focus on quality and minimize leftovers.
  • Educate Staff: Train employees on waste reduction to foster sustainability and enhance reputation.

Bob Patterson, founder of Patterson & Company, stresses the importance of these practices for profitability.

Source: QSR Magazine

Starbucks Sues Former Executive

Starbucks is suing ex-executive Alan Rosa:

  • Awarded a $1 million sign-on bonus contingent on staying two years.
  • Left after a few months, owing $830,136.99 in prorated repayment.
  • Initially indicated willingness to repay but ceased communication.
  • Legal action taken due to non-payment.

Source: Restaurant Business

Omakase Goes Global

The omakase dining concept is expanding beyond Japanese cuisine:

  • Konro (West Palm Beach): 10-14 course menu, $400 per person.
  • Pizzeria Sei (Los Angeles): Pizza omakase, $150, includes tuna sushi pizza.
  • Vetri (Philadelphia): Pasta omakase, $375, features dishes like Tagliolini with Uni.
  • Bonyeon (Chicago): Steak omakase, $300 per person.
  • Tiger Sun (Atlanta): Omakase cocktail bar, $75, with themed cocktails.
  • Cokuun (Tokyo): Coffee omakase with unique brews like Sangria Coffee.

These experiences blend surprise and innovation, attracting diners seeking unique culinary adventures.

Source: Restaurant Business

Tijuana Flats Emerges Stronger

Tijuana Flats successfully exits Chapter 11 bankruptcy:

  • New ownership structure with Flatheads LLC.
  • Closed 11 locations, now operating 65 company-owned and 26 franchises.
  • James Greco, CEO, improved profitability and efficiency.
  • Introducing new menu items like Street Tacos.
  • Planning store redesigns to enhance customer experience.
  • Emphasizing community ties, donated $10,000 for hurricane recovery.

Source: Restaurant Business

Cracker Barrel's $700 Million Revamp

Cracker Barrel embarks on a $700 million transformation:

  • CEO Julie Masino highlights the brand's emotional connection with customers.
  • Three Core Imperatives: Relevance, food and beverage experience, profitability.
  • Five Action Pillars: Including refining the brand and enhancing the menu.
  • Introduced new items like Fried Apple French Toast Bake and Nashville Hot Southern Fried Chicken.
  • Store upgrades create a lighter and brighter atmosphere; 19 remodels completed.
  • Q1 saw a 2.9% increase in same-store sales.
  • Projecting $3.4 billion to $3.5 billion in annual revenue for fiscal 2025.

Source: FSR Magazine

Yogurtland's Digital Growth

Under Brittany Knollmiller's leadership:

  • Achieved three consecutive years of double-digit sales growth.
  • Revenue grew 22% to $12 million in 2022.
  • Loyalty membership increased by 18.4%; members spent $5.6 million more than non-members.
  • Plans to open 25 to 30 new stores in 2023.
  • Focus on trend alignment and social media engagement.
  • Introduced flavors based on consumer insights and collaborations.

Source: Restaurant Dive

Fast Casual's Emerging Brands

Industry Growth:

  • U.S. fast casual sector projected to expand to $149.96 billion by 2028.
  • Growth fueled by high-quality ingredients, locally sourced produce, fresh food, and ethnic-inspired dishes.
  • Report highlights 20 Brands to Watch under six years old with innovation and tech-enhanced customer experiences.

Source: Fast Casual

Spicy New Offerings at Blaze Pizza

Blaze Pizza launches:

  • Spicy Hot Chicken Pickle Pizza: Shredded mozzarella, chicken, basil, hot chili oil.
  • Green Goddess Chop Salad: Fresh vegetables with new green goddess dressing.
  • Aims to attract adventurous eaters with bold flavors.
  • Operates 284 locations across 38 states and three countries.

Source: Pizza Marketplace

Daily Pay Access for Employees

Ike's Love & Sandwiches partners with DailyPay:

  • Allows employees to access wages daily.
  • Founder Ike Shehadeh focuses on employee happiness for customer satisfaction.
  • Chain operates 100 locations in California, Texas, Colorado, and more.

Source: Fast Casual

Craveworthy's Ambitious Expansion

Craveworthy Brands plans explosive growth in 2025:

  • Expanding to 15 brands and nearly 200 locations.
  • CEO Gregg Majewski emphasizes flavor and unforgettable experiences.
  • Added brands like Dirty Dough, Sigri Indian BBQ, Hot Chicken Takeover, taim Mediterranean Kitchen, Fresh Brothers Pizza.
  • Partnered with New Summit Capital Partners to bring international concepts to the U.S.
  • Launched 35 Dirty Dough locations.
  • Opened the first Wing It On in the Midwest.
  • Introduced Craveworthy Kitchen, a multi-brand dining concept.
  • Targeting $1 billion in systemwide sales by end of 2025.

Source: Fast Casual

Krowne Appoints New Sales Manager

  • Jon Rodriguez returns to Krowne as Western Regional Sales Manager in the foodservice division.
  • Previously a regional sales manager for Ice-O-Matic.

Source: Foodservice Equipment & Supplies

Cini-Little Leadership Promotions

Cini-Little International, Inc. promotes 13 employees:

  • Five new Vice Presidents: Khaled Halabi, Nick Morales, Mike Perigard, Kip Serfozo, Joe Sorgent.
  • Four Directors of Design: Katja Beck, Jamison Day, Stephanie Herrett, Jonathon Turnbull.
  • Four Senior Project Managers: Kevin Banas, Lisa Paige-Pretorius, Kenny Patronski, Marleen St. Marie.
  • CEO Kathleen Held emphasizes commitment to excellence and collaboration.

Source: Foodservice Equipment & Supplies

TWC Services Expands in Texas

TWC Services acquires Pro Refrigeration's Austin location:

  • Adds a five-member team to TWC's Canyon Lake branch.
  • Strengthens service capabilities in Austin and San Antonio.
  • Marks TWC's third acquisition in Texas.
  • Aims to enhance presence in the lucrative Texas market.

Source: Foodservice Equipment & Supplies

Induction Cooking Revolution

Chatham University and the American Culinary Federation introduce online courses for induction cooking certification.

  • Induction stove sales constituted 18% of U.S. sales in 2023.
  • Global market exceeds $9 billion, projected to reach over $15 billion by 2032.
  • Benefits:
    • Environmental advantages.
    • Reduced kitchen heat.
    • Enhanced efficiency and food quality.
  • Misconceptions include doubts about authenticity and efficiency.
  • Encourages chefs to adopt sustainable practices for improved profit margins.

Source: Modern Restaurant Management

McCormick's Flavor Demand Drives Growth

McCormick & Co. reports strong financial performance:

  • $788.5 million net income for fiscal 2024, up from $680.6 million.
  • Adjusted EPS of $2.95, exceeding predictions.
  • Net sales increased 0.9% to $6.72 billion.
  • Consumer segment sales grew 1.1% to $3.85 billion.
  • Flavor Solutions segment sales up 0.7% to $2.88 billion.
  • Emphasis on differentiated flavor aligns with evolving consumer tastes.
  • Fourth-quarter sales grew 2.6%, notably in spices and recipe mixes.
  • Anticipates EPS growth to $2.99 to $3.04 in fiscal 2025.

Source: Food Business News

Misha's Inc. Expands with Vertage

Misha’s Inc., a plant-based cheese company, acquires Vertage:

  • CEO Aaron Bullock aims to innovate product offerings.
  • Tim Wildin, Vertage's CEO, becomes Chief Marketing Officer at Misha's.
  • Expansion plans include shredded and sliced cheeses by 2025.
  • Misha's known for flavors like smoked cheddar and black truffle.
  • Vertage partnered with Fresh Del Monte for market expansion.

Source: Food Business News

Cocoa Market Challenges

Barry Callebaut faces market volatility:

  • Sales volume declined 2.7% to 566,238 tonnes.
  • Revenue increased 63% to 3.45 billion Swiss francs due to 70% rise in cocoa bean prices.
  • Cocoa prices averaged 72% higher than last year.
  • Delays in orders and weakened demand noted.
  • Launched 300 million Swiss francs in bonds for liquidity.
  • Gourmet sales down by 1.5%, while cocoa powder demand remains strong.

Source: Food Business News

Post Malone x Oreo Collaboration

Mondelez International partners with Post Malone to introduce a new Oreo variety:

  • Swirled creme combining salted caramel and shortbread flavors.
  • Cookies feature one of nine special designs influenced by Post's work.
  • Aims to set a new standard for fan engagement.
  • Limited-edition cookies available from February 3rd.

Source: Food Business News

Soaring Egg Prices

Egg prices reach record highs due to avian influenza:

  • Prices soared to $5.91½ per dozen in late 2024.
  • Doubled since October; 3.3 times higher than a year ago.
  • More than 9% of the US laying flock lost.
  • Retail egg demand remains high despite price increases.
  • 139 million birds affected since February 2022.

Source: Food Business News

Trump Nominates Andrew Puzder

President Trump nominates Andrew Puzder as ambassador to the European Union:

  • Former fast-food CEO previously nominated for Secretary of Labor.
  • Withdrew due to allegations of spousal abuse and labor violations.
  • Trump praises his leadership at CKE restaurants.
  • Puzder excited to implement administration policies internationally.

Source: Salon

Sweetgreen's Seed Oil-Free Menu

Sweetgreen launches its first-ever seed oil-free menu:

  • Replaces seed oils with extra virgin olive oil and avocado oil.
  • Focuses on health benefits and flavor.
  • Co-founder Jonathan Neman aligns with customer preferences and a healthier food future.
  • New menu options available at all Sweetgreen locations.

Source: Salon

FDA Bans Red Dye No. 3

The FDA revokes authorization for FD&C Red No. 3:

  • Due to cancer links found in rats.
  • Manufacturers have until 2027 to reformulate products.
  • Public health advocates urge broader food safety reforms.
  • Synthetic dyes linked to hyperactivity and neurobehavioral issues in children.

Source: Salon

Sustainability in Chocolate

Chocolate industry faces challenges:

  • Ritter Sport established a sustainable cocoa farm in Nicaragua.
  • Consumer demand favors ethically sourced products; 78% prioritize organic and environmentally conscious goods.
  • Rising cocoa prices and climate patterns threaten supply.
  • Investing in sustainability enhances brand loyalty and secures supply.

Source: Food Industry Executive

HTeaO Opens in Victoria

HTeaO opens first location in Victoria, Texas:

  • Owned by siblings Eliezer Castaneda and Ana Lansford.
  • Offers iced teas, specialty coffees, and snacks.
  • Recently achieved milestone of 100 locations.
  • Partnered with Dallas-based private equity firms for expansion.

Source: Fast Casual

Hardee's and Thomas Rhett Partnership

Hardee's collaborates with country star Thomas Rhett:

  • Year-long ad campaign focuses on community goodness, family, and support for veterans.
  • Highlights handcrafted meals and commitment to first responders.
  • Hardee's operates around 1,600 restaurants in the U.S. and 13 countries globally.

Source: Fast Casual

Little Caesars Returns to Super Bowl

Little Caesars plans Super Bowl advertising:

  • New 30-second commercial airing on Feb. 9.
  • May feature new information about Crazy Puffs.
  • Third year as the Official Pizza Sponsor of the NFL.
  • Collaboration with ad agency McKinney.
  • Founded in 1959, operates in all 50 states and 29 countries.

Source: Pizza Marketplace

Ikea: The Perfect Second Date

Choosing Ikea as a second date spot offers:

  • Fun and meaningful interactions blending a meal with exploration.
  • Affordable dining options like Swedish meatballs.
  • Opportunities to discover preferences and compatibility through home goods.
  • Transforms the traditional second date into a unique adventure.

Source: Food & Wine

Effective Coupon Campaigns for Cafes

A new cafe owner seeks to boost sales:

  • Plans a coupon campaign targeting the local neighborhood.
  • Suggestions include distributing menus to local hotels and offering discounts to nearby employees.
  • Emphasis on having a strong online presence and utilizing digital advertising.
  • Social media marketing is vital for increased visibility and engagement.

Source: /r/restaurantowners

Burnout in Restaurant Management

A restaurant manager seeks advice on burnout:

  • Working 50-60 hours a week leading to exhaustion.
  • Community advice includes prioritizing health, delegating tasks, and taking time off.
  • Emphasizes the importance of exercise, social connections, and reflecting on career goals.
  • Some found relief by transitioning to less stressful roles or different industries.

Source: /r/Restaurant_Managers

Popeyes $5 Chicken Deal

Popeyes reintroduces the "3 for $5 Signature Chicken Deal":

  • Available until March 2, 2025.
  • Mixed reactions from customers:
    • Some view it as valuable compared to current prices.
    • Others criticize it for lacking sides or drinks.
  • Reflects on the affordability amid rising food prices.

Source: /r/fastfood

Impact of ICE Raids on Restaurants

A restaurant faces staff shortages due to ICE raid threats:

  • 80% of staff didn't show up, affecting operations.
  • Highlights the essential role of undocumented immigrant labor in the industry.
  • Comments emphasize the need for immigration reform.
  • Concerns about food supply chain disruptions and increasing food prices.

Source: /r/restaurant

Massive Food Portions at Hales Tavern

Hales Tavern in Hermiston, OR, known for large portions:

  • Mixed reviews from customers:
    • Some appreciate the value and taste.
    • Others criticize the excessive portions and food quality.
  • Notable dishes include a burger with hollandaise and pineapple.
  • Plate size is 14 inches in diameter, emphasizing portion size.

Source: /r/restaurant

Applebee's Oreo Shake Experience

A customer shares joy after tasting Applebee's Oreo shake:

  • Described as a delightful experience.
  • Evokes nostalgia and strong positive emotions.
  • Highlights how food can create memorable moments.

Source: /r/restaurant

Empowering Women in Foodservice

Women's Foodservice Forum (WFF) announces 2025 Board of Directors:

  • Led by Kate Jaspon, CFO of Inspire Brands.
  • Focus on promoting gender equity in the foodservice industry.
  • Board includes leaders from various food and beverage companies.
  • Aims to empower women and create professional growth opportunities.

Source: Nation's Restaurant News

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