March 16th QSR Roundup: Social Media's Impact on Food Trends, Food Safety Alerts, and Dealing with Toxic Employees

QSR news for Mar 16th, 2025. We reviewed 21 QSR publications, 6 subreddits, and over 29 articles to bring you the latest. Estimated reading time saved (at 200wpm): 145 minutes. It'll take you only 8 minutes to catch up.

Social Media's Impact on Food Trends

TikTok creator TyBott has taken the internet by storm with his unconventional "packing peanut butter and jelly sandwich". 🥪 Using wet packing peanuts as bread, he adds peanut butter and raspberry jam, declaring it’s "so freaking good". This trend revives concerns from past dangerous challenges like the Tide Pods and NyQuil Chicken. While some packing peanuts are made from biodegradable starch and are technically edible, medical experts strongly advise against consuming them due to potential harmful substances and lack of food safety standards. This phenomenon underscores the human fascination with consuming forbidden items, amplified by social media's viral nature.

Similarly, frico, or Parmesan crisps, is gaining popularity as a crispy, salty, cheesy delight that enhances various dishes or serves as a satisfying snack. Originating from Friuli, Italy, and traditionally made with Montasio cheese, frico has evolved to include various cheeses like gruyere or Parm. Chef Lidia Bastianich offers a savory twist by incorporating potato and onion into the frico. The art of making frico lies in balancing the right amount of cheese and cooking time to achieve the perfect crispness. The simplicity and versatility of frico make it an unforgettably delicious addition to any meal!

Sources: Salon

Food Safety Alerts: Hummus Recall Over Plastic Contamination

King Harvest has issued a recall for nearly 72,000 tubs of hummus due to plastic fragments found in select batches. The recall affects 12 flavors, including roasted garlic, lemon, and jalapeño, sold in Idaho, Oregon, and Washington with expiration dates from February 2 to March 2. While no injuries have been reported, consumers are advised to return the products for refunds. This incident not only raises concerns about product safety but also offers hummus enthusiasts an opportunity to try making their own homemade versions.

Source: Salon

Restaurants Navigating Challenges in a Changing Economy

2025 has been a tough year for restaurant owners across the U.S., with many reporting downturns in sales due to factors like severe weather, rising food costs, inflation, and economic uncertainty. In areas like Washington, D.C., economic fears and federal layoffs have led to a notable decrease in customer spending. Owners are expressing concerns over:

• Widespread sales declines: Some experiencing drops of 10-25% compared to the previous year.
• Rising operational costs: Increased expenses in labor and food making it harder to maintain profitability.
• Staffing challenges: Difficulty in hiring and retaining part-time employees, impacting service levels.

Despite these obstacles, some restaurants are thriving by engaging with their communities and implementing unique marketing efforts. There's a shared sentiment of cautious optimism, with owners focusing on cost control and strategic changes to adapt to the current environment. Many are hopeful that the upcoming spring season will bring improvement.

Sources: /r/restaurantowners, /r/Restaurant_Managers

Dealing with Toxic Employees in the Workplace

A restaurant owner is grappling with a long-time employee, Katie, whose gossiping and fluctuating moods are negatively affecting team morale. Despite her reliability, the toxic behavior is causing a culture shift. Fellow restaurateurs overwhelmingly recommend immediate action:

• Address the issue directly: Have an open dialogue to discuss behavior concerns.
• Consider termination: Toxic employees can quickly damage morale and productivity.
• Prioritize team well-being: Protecting the positive work environment is crucial.

Many shared personal experiences where delaying action led to broader issues, emphasizing that loyalty to a toxic employee is rarely rewarded. The consensus is clear: swift action is necessary to preserve a healthy workplace.

Source: /r/restaurantowners

Key Factors That Make Restaurants Stand Out

An exploration into what differentiates successful restaurants, particularly Asian eateries like Thai, Vietnamese, and Indian:

• Cleanliness is paramount: Immaculate spaces, especially clean bathrooms, are highly appreciated.
• Welcoming and happy staff: Friendly service enhances the dining experience.
• Niche focus: Restaurants that specialize in specific cuisines or dishes often thrive.
• Blend of authenticity and service: Combining genuine flavors with western-style hospitality appeals to a broad customer base.
• Consistency: Delivering consistent food quality and service keeps customers returning.

While authenticity is valued, it's the combination of quality, service, and consistency that truly distinguishes a restaurant in a competitive market.

Source: /r/restaurantowners

Exploring a Five-Day Work Week in the Restaurant Industry

A deli owner is considering transitioning to a five-day work week as they expand and introduce dinner service. Benefits discussed include:

• Improved staffing and scheduling: Easier to manage with two consecutive days off for employees.
• Employee well-being: Potentially leads to happier staff and less turnover.
• Operational efficiency: Focusing on peak hours can increase productivity.

However, concerns about revenue loss on closed days are significant. Other owners share their experiences:

• Some have seen success with reduced days, emphasizing quality over quantity.
• Community engagement and support can help mitigate revenue concerns.
• It's crucial to evaluate market demand and make data-driven decisions.

The trend suggests that prioritizing staff happiness and operational efficiency may outweigh the potential downsides.

Source: /r/restaurantowners

Managing Supplier Pricing: Sysco Challenges

Restaurant owners are expressing frustration over inconsistent pricing from Sysco on everyday items like paper goods and gloves. Reports include:

• Frequent price changes: Unexpected spikes leading to budgeting difficulties.
• Algorithmic pricing: Suspicions that Sysco adjusts prices based on previous savings.
• Alternative solutions:
  • Using multiple suppliers to compare prices.
  • Demanding price lists before ordering.
  • Negotiating directly with sales representatives.

Many suggest switching to other suppliers such as PFG or US Foods for better reliability. The key takeaway is the importance of staying vigilant with pricing and leveraging competitive bids to ensure fair costs.

Source: /r/restaurantowners

Fast Food Updates: Starbucks and Pizza Hut's Latest Moves

Starbucks is set to enhance in-store experiences under new CEO Brian Niccol, focusing on:

• More seating: Providing ample space for customers to relax.
• Additional power outlets: Catering to patrons who wish to work or charge devices.

However, some customers express concerns over prioritizing online orders over in-store patrons and criticize the company's union-busting practices. Changes like switching to paper cups for iced drinks have also sparked discussion.

Pizza Hut is promoting a limited-time $11.99 deal for a large three-topping pizza, available for carry-out or delivery. Customer reactions include:

• Price dissatisfaction: Many feel the deal is not competitive compared to rivals like Domino's.
• Desire for better value: Suggestions to include pan pizza without extra charges.
• Brand loyalty factors: While some prefer Pizza Hut's taste, the price point is a deterrent.

These updates reflect the ongoing efforts of fast-food chains to capture customer interest amid competitive pricing and service concerns.

Sources: /r/fastfood

Customer Service Challenges and Tipping Debates

There's a growing debate over tipping practices in restaurants, particularly around high expectations like 25% tips. Key points include:

• Tipping confusion: Customers question the necessity of such high percentages, especially with rising menu prices.
• Service quality correlation: Many believe tips should reflect the quality of service provided.
• Varied conventions: Tipping norms differ, with some adhering to traditional 10-20% standards.
• General dissatisfaction: The obligation to tip significantly, even for self-service experiences, is causing frustration.

Additionally, incidents like hidden gratuities at a Chicago bar have raised concerns about transparency and service standards. Customers emphasize that tipping should be earned and reflect the overall dining experience.

Sources: /r/restaurant

Navigating Reservation Challenges and Affordable Solutions

Securing reservations at popular restaurants is becoming increasingly difficult, with some patrons suspecting bots quickly grabbing available slots. Advice for hopeful diners includes:

• Contact management directly: Reaching out to the General Manager may increase chances.
• Persistence is key: Continuously checking for cancellations can pay off.

For restaurant owners seeking cost-effective reservation systems, alternatives to expensive solutions like SevenRooms include:

• Toast Tables
• OpenTable
• Resy
• Using WhatsApp or Google Calendar: Simple tools for managing bookings on a tight budget.

Balancing affordability with functionality is crucial for small establishments aiming to streamline reservation processes.

Source: /r/restaurant

Workplace Hurdles: From Ant Infestations to Hosting Stress

Ant Infestation at Work: A restaurant employee accidentally consumed ants during a shift after eating a sandwich left in a server booth. With a health inspector nearby, the incident highlights:

• The chaos of restaurant work: Unexpected situations can arise rapidly.
• Importance of cleanliness: Regular pest control and prompt spill management are essential.
• Team communication: Ensuring all staff are aware of potential issues can prevent mishaps.

Hosting Stress and Advice: A 17-year-old new host feels overwhelmed after a difficult night handling seating and server requests. Community advice includes:

• Don't take criticism personally: Recognize that hosting is a challenging role.
• Maintain communication: Work closely with servers and management to improve.
• Stay resilient: Persistence leads to growth and confidence in the role.

These stories underscore the unpredictable nature of the restaurant industry and the importance of support and communication within teams.

Source: /r/restaurant

Unique Name Ideas for Multi-Cuisine Restaurants

A call for creative names for a multi-cuisine restaurant resulted in an array of suggestions emphasizing diversity and appeal:

• GastroNomad
• TerraGusto
• ConFUSION

The emphasis is on creating a name that reflects the restaurant's diverse offerings while being catchy and memorable. A strong, unique name can significantly impact branding and customer attraction.

Source: /r/restaurant

Miscellaneous News in the Restaurant World

Milkshake Flavor Denial: A customer in Canada was denied a half-and-half Shamrock and chocolate milkshake at McDonald's, leading to frustration. Possible reasons include:

• Policy changes
• Inventory issues
• Staff reluctance

Spoiled Food at McDonald's: A customer received spoiled food, which was promptly replaced. The incident raises concerns about:

• Quality control
• Food safety standards

These experiences highlight the importance of consistent customer service and adhering to quality protocols in fast-food establishments.

Source: /r/restaurant

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