January 4th QSR Roundup: Freddy's Franchise Triumphs and Innovative Collaborations

Interviewy Team

Interviewy Team

— 6 min read
January 4th QSR Roundup: Freddy's Franchise Triumphs and Innovative Collaborations
QSR news for Jan 4th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 63 articles to bring you the latest. Estimated reading time saved (at 200wpm): 185 minutes. It'll take you only 7 minutes to catch up.

Freddy's Franchise Triumphs: Record-Breaking Sales and Expansion

Under CEO Chris Dull, Freddy’s Frozen Custard & Steakburgers has undergone a remarkable transformation since May 2021. The franchise-friendly culture has led to impressive growth, with over 400 stores now open. Notably, a new location in Iowa achieved $175,000 in revenue during its opening week! 🥳

The brand's focus on nostalgic service and premium quality food, inspired by founder Freddy Simon, has been pivotal. Dull emphasizes strengthening franchise relationships and operational excellence as keys to future success.

Source: QSR Magazine

Smalls Sliders Expands in Georgia

Smalls Sliders announces plans to open three new units, affectionately called "cans," in Macon and Warner Robins, Georgia. Partnering with PAR Concepts LLC, they're set to expand their footprint with nine units across Northern Atlanta. The first can is expected to open in early 2025.

Chief Development Officer Don Crocker notes the existing demand in these communities, and the brand is backed by investors like former NFL star Drew Brees.

Source: Fast Casual

Paris Baguette's Ambitious Growth Plans

International bakery chain Paris Baguette is opening its first Pennsylvania franchise in Dresher on January 18. Franchisees Parth and Drashti Shroff aim to create a community hub offering high-quality baked goods.

With over 4,000 locations worldwide, Paris Baguette plans to reach 1,000 units across the U.S. by 2030, reviving the neighborhood bakery café experience.

Source: Fast Casual

Angry Chickz Celebrates Record-Breaking Year

Angry Chickz has had a phenomenal 2024! Some highlights include:

  • Most successful Q1 since 2018.
  • Partnerships with tech leaders like Placer.ai and Toast.
  • New openings in Vacaville, Bakersfield, Tracy, and Salinas.
  • Awards like “20 Brands to Watch” and “Future 50”.

CEO David Mkhitaryan is passionate about delivering bold flavors and exceptional dining experiences in 2025.

Source: QSR Magazine

New Menu Innovations to Tempt Your Taste Buds

Burgerville's January Offerings
Burgerville is kicking off the New Year with both fan favorites and new items:

  • Spicy Beef Chili ($7.29) topped with avocado and cheese.
  • Big Sassy Cheeseburger starting at $9.49.
  • Truffle Parmesan Waffley Fries for $4.59.
  • Decadent shakes like the Strawberry Cheesecake Shake.

Available from December 31 to February 7, these offerings enhance the winter menu experience.

Source: QSR Magazine

Starbucks Introduces the Cortado
For the first time, Starbucks is adding the Cortado to its espresso lineup! This Spanish classic features three ristretto shots of blonde espresso, served hot in an 8 oz size. Also enjoy the new Brown Sugar Oatmilk Cortado and returning seasonal favorites like the Pistachio Latte.

Source: QSR Magazine

Ziggi’s Coffee Launches Pistachio Menu
Ziggi’s Coffee debuts its first-ever pistachio-flavored items, including:

  • Pistachio Oat Milk Latte starting at $5.50.
  • Pistachio Blender starting at $6.85.
  • Pistachio Cold Foam.

New seasonal bread slices also join the menu. Ziggi’s continues to innovate with over 100 locations across the U.S.

Source: QSR Magazine

PAR Technology Expands with Delaget Acquisition

PAR Technology Corporation has acquired Delaget, a restaurant analytics provider, for $132 million. This strategic move enhances PAR's cloud solutions with Delaget's advanced analytics, aiming to provide restaurant operators with real-time operational insights and cost reductions.

Delaget serves over 30,000 restaurant locations, including brands like Taco Bell and Pizza Hut. The acquisition is expected to accelerate the development of the PAR Data Platform, offering a comprehensive view of operational data to improve decision-making.

PAR, serving over 700 clients in 110 countries, sees this acquisition as a step towards greater innovation and customer outcomes on a global scale.

Source: Restaurant Dive

AI is Transforming the Foodservice Industry

  • Operational Efficiency: AI analyzes data to improve decision-making and automate tasks.
  • Inventory Management: Real-time monitoring reduces waste and ensures timely restocking.
  • Employee Training: AI creates focused training materials for better comprehension.
  • Ethical Considerations: Responsible AI implementation requires oversight.
  • Strategic Approach: Pilot projects and proper team training are essential.

Artificial Intelligence is revolutionizing foodservice and hospitality, enhancing operations and customer engagement without replacing human input. AI's role extends to improving inventory forecasting, employee training, and customer service through machine learning and generative AI.

Imperial Dade aims to enhance service quality through AI while maintaining a human touch in customer interactions, showcasing the future vision of AI in the industry.

Source: Total Food Service

Nonalcoholic Beer Revolution: A Toast to Flavorful Alternatives

Nonalcoholic beer has transformed from a punchline to a mainstream choice! While it comprises about 1% of overall beer sales, the quality continues to improve, making them appealing alternatives for those reducing alcohol intake.

Notable options include:

  • Tom Holland's Bero – A crisp Kingston Golden Pils.
  • Athletic Brewing's Free Wave – A hazy IPA bursting with citrus flavor.
  • Guinness 0 – The classic stout in nonalcoholic form.

With 82% of nonalcoholic beer drinkers still consuming alcohol, these brews offer great taste without the buzz. From refreshing lagers to complex stouts, there's a nonalcoholic beer for every palate!

Source: Food & Wine

Reddit Spotlight: Restaurant Pricing Challenges

Restaurant owners and patrons discuss the challenges of pricing in the current economic climate:

  • Rising Costs: Increases in rent, wages, and food costs are squeezing profit margins.
  • Underpricing Risks: Restaurants fear charging more may deter customers, but underpricing can lead to unsustainable practices.
  • Consumer Perception: Diners sometimes perceive meals as overpriced, affecting how often they dine out.

The consensus is that balancing adequate pricing while maintaining customer patronage is a delicate act. Owners must navigate operational costs while delivering value, a challenge exacerbated by external economic factors.

Source: /r/restaurantowners

Industrial Food Processor Recommendations

Restaurant owners share advice on finding a reliable industrial food processor under $1,500:

  • Recommendations: Brands like Hobart and Berkel are praised for reliability.
  • Consider Used Equipment: Local restaurant supply stores may offer barely used gear at a bargain.
  • Repair vs. Replace: Repairing existing machines might be cost-effective.

Emphasizing research and quality over low cost, owners discuss options to shred cheese efficiently without frequent replacements.

Source: /r/restaurantowners

Restaurants are bringing back nostalgic menu items, connecting with customers through beloved favorites:

  • Chick-fil-A reintroduces sandwiches and frozen drinks from recent years.
  • Bar Louie celebrates its 35th anniversary with retro cocktails.
  • Velvet Taco offers the Hangover Breakfast.
  • Indulgent Treats: IHOP's snickerdoodle pancakes and Dog Haus’s corndogs return.

While some wonder about consumer interest, these familiar items aim to evoke comfort and joy in diners, showcasing a trend towards the familiar and beloved.

Source: Nation's Restaurant News

Beverage Innovations Unveiled

Daily Harvest's High-Protein Smoothies
Introducing smoothies with 20g of plant protein, flavors include dark chocolate, vanilla bean, and mixed berry.

Stella Rosa's Chocolate Hazelnut Cream Liqueur
Described as 'dessert in a bottle,' this luxurious liqueur adds a decadent option to their spirits line.

Chike Nutrition's Protein Iced Coffees
Ready-to-shake drinks with 20g non-GMO whey protein and espresso.

These innovative beverages cater to health-conscious consumers seeking both indulgence and nutrition.

Source: Food Business News

Many restaurant employees feel pressured to work while sick due to financial concerns and lack of proper sick leave policies. Discussions highlight:

  • Financial Insecurity: Without paid sick leave, missing work means missing income.
  • Management Practices: Some managers are understanding, but inconsistent policies prevail.
  • Health Risks: Working while sick can violate health codes and spread illness.

Improving sick leave policies and management practices could lead to healthier work environments and better employee well-being.

Source: /r/restaurant

Bartender Drawer Shortage Legalities

A bartender questions the legality of being required to cover cash drawer shortages with personal money. Key insights:

  • Legality: It's generally illegal for employers to force employees to cover shortages.
  • Accountability: If only one person uses the drawer and fails to count it, responsibility increases.
  • Best Practices: Always count the drawer before and after shifts.

The discussion underscores common challenges bartenders face regarding drawer management and workplace policies.

Source: /r/restaurant

Alcohol License Considerations for Small Restaurants

Owners of a small family restaurant explore obtaining a permit 47 to sell beer and wine in Los Angeles. Community insights include:

  • License Types: A permit 47 allows full liquor sales with certain restrictions, while a permit 41 allows beer and wine only and is easier to obtain.
  • Cost-Benefit Analysis: The value depends on whether increased sales offset costs like insurance and permits.
  • Management: Selling alcohol can boost revenue but adds management responsibilities.

The consensus emphasizes careful consideration of the costs, benefits, and operational impacts of acquiring an alcohol license.

Source: /r/restaurantowners

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