November 23th QSR Roundup: How Restaurants Can Tackle No-Shows During the Busy Holiday Season To Maximize Profits

QSR news for Nov 23th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 63 articles to bring you the latest. Estimated reading time saved (at 200wpm): 193 minutes. It'll take you only 12 minutes to catch up.

McDonald's Introduces New McValue Menu

McDonald's is set to launch a new everyday value menu called McValue on January 7, aiming to boost traffic and sales by offering customers more affordable options.

• The McValue menu includes the $5 Meal Deal, available through next summer.
• Offers Buy One, Add One for $1 promotions for breakfast and lunch/dinner.
• Breakfast items: Sausage McMuffin, Hash Browns.
• Lunch/dinner items: Chicken McNuggets, Double Cheeseburger.

This initiative comes as McDonald's looks to improve its value perception amid rising menu prices and attract lower-income guests.

Interesting Note: McDonald's previously faced traffic issues due to an E. coli outbreak affecting their Quarter Pounders.

Source(s): QSR Magazine, Restaurant Business, Restaurant Dive, QSR Web, Nation's Restaurant News

Jack in the Box's Growth Strategy

Jack in the Box pivots towards value, innovation, and digital transformation amid declining sales. Same-store sales fell 2.1% in Q4, but recent transactions show 1% growth in Q1.

• The Munchies Under $4 platform boosted average check sizes by $3.
• Breakfast menu enhancements and late-night offerings drove better customer engagement and sales.
• Digital initiatives, including new apps and kiosks, target a digital sales mix of 20% by 2027.
• The brand has opened new units steadily and reported strong Average Unit Volumes (AUV) in Salt Lake City.
• Future pricing adjustments reflect the economic landscape, projecting fiscal 2025 sales to show minor recovery.

Source(s): QSR Magazine, Nation's Restaurant News

Subway's Meal Deal Cut Short

Subway is ending its $6.99, 6-inch Meal Deal earlier than planned due to underwhelming performance, despite some success during market testing.

• The promotion, launched on November 3, will cease in stores by next Wednesday but remain available digitally until December 26.
• Subway will offer a 20% discount on any sub through January 5.
• Aims to counteract reduced traffic and sales amidst consumer frustration over high fast-food prices.
• Emphasizes a data-driven approach to value offerings, adapting quickly to consumer needs and franchise profitability.

Source(s): Restaurant Business

Leadership Changes Across the Restaurant Industry

Recent leadership shake-ups reveal exciting new appointments in the restaurant sector.

• Giordano's Pizza: CEO Yorgo Koutsogiorgas steps down; Nick Scarpino, formerly of Portillo's, takes over, bringing extensive experience in digital marketing.
• Jack in the Box: Lance Tucker returns as CFO after a previous tenure from 2018 to 2020.
• Smoothie King: Introduces Jyoti Lynch as CIO to develop a tech strategy for growth.
• Nothing Bundt Cakes: Announces Joel Larkin as Chief Development Officer, aiming to bolster expansion with data-driven planning.
• Cornerstone Restaurant Group: Analisa Terenzio becomes Senior Director of Sales and Marketing, utilizing her background in brand development.
• Bar Sprezzatura: Alex Floethe is appointed General Manager to lead a revamped team.

These changes reflect a strategic focus on growth, innovation, and enhancing customer experiences across the industry.

Source(s): Restaurant Business

Solein Protein Launches at Olmsted

Chef Greg Baxtrom introduces Solein, a new protein-rich ingredient from Solar Foods, in innovative dishes at Olmsted in Brooklyn.

• Featured in a four-course menu available until the end of November.
• Solein replaces traditional ingredients like milk and egg yolks, aiming for sustainability without sacrificing taste.
• Dishes Include:
  • Delicata Squash Rings
  • Brussels Sprout Solein Spaetzle
  • Old School Solein Chocolate Mousse
• The ingredient is 75% protein, produced using renewable energy.

Baxtrom emphasizes the restaurant's commitment to sustainability through various practices.

Source(s): Restaurant Business

Restaurant Openings to Watch This Season

Notable independent restaurants opening in Q4 include:

• The View: Revamped dining experience in NYC, seating 500, rotating 360°, from Danny Meyer.
• La Tête d’Or: Daniel Boulud’s first Manhattan steakhouse with premium meats and French sauces.
• Mika: Michael White’s Riviera-style restaurant in Miami, featuring house-made pasta and langoustine carpaccio.
• Osteria Mozza: Nancy Silverton’s East Coast debut in D.C. with a Mozzarella Bar and Italian market.
• A.kitchen+bar: Ellen Yin’s casual dining concept in D.C., offering Pennsylvania classics with a twist.
• Cordelia Fishbar: A seafood restaurant from Clyde’s Group, featuring global seafood cooked over charcoal.

These openings showcase culinary innovation and new dining experiences in major cities.

Source(s): Restaurant Business

Tackling No-Shows During the Holiday Season

No-shows in restaurants lead to lost revenue and wasted resources, especially during the holiday season.

• Common Reasons:
  • Forgetfulness (29%)
  • Changes in plans (27%)
  • Cost concerns
• Effective Strategies:
  • Sending reminders
  • Requiring deposits
  • Implementing credit card guarantees
• Survey Insights:
  • 34% of U.K. restaurants utilize credit card guarantees
  • Urban diners are more accepting of this policy

Combining reminders, deposits, and clear communication is vital for ensuring guests show up and maintaining profitability.

Source(s): FSR Magazine

Pizza Inn's Sweet Innovation: The Stuffed Crust Pizzert

Pizza Inn has launched the Stuffed Crust Pizzert, a delicious Chocolate Chip dessert with a gooey fudge-stuffed crust, created by culinary innovator Chef Patty Scheibmeir.

• Aims to Redefine Desserts: Enhancing festive family celebrations.
• Future Flavors Planned: Additional flavors expected next spring.
• Availability: At all Pizza Inn locations, ideal for the holiday season.

It's a perfect shareable treat, bringing joy to customers with a new sweet twist.

Source(s): FSR Magazine

Andiron Grille & Patio Relaunches with Casual Vibes

Sambrooks Hospitality is transforming Andiron into a relaxed dining destination with a new menu and inviting patio.

• Casual Atmosphere: Offers a laid-back vibe for everyday dining.
• Revamped Menu:
  • Executive Chef Michael O’Connor introduces affordable shareable plates and lighter fare.
• Innovative Cocktails:
  • New beverage menu with carbonated drinks and creative martinis, overseen by Angel Bautista.
• Wine Accessibility: Simplified wine program with minimal markups.
• Chic Patio Design: Created by AvroKO, featuring spacious, greenery-filled outdoor area.
• Hours and Happy Hour:
  • Open 4-9 p.m. weekdays, 4-10 p.m. weekends.
  • New happy hour with $8 cocktails from 4-6 p.m.

Andiron aims to provide an approachable and enjoyable dining experience.

Source(s): FSR Magazine

Bar Louie Celebrates the Holidays with Festive Specials

Bar Louie is embracing the festive season with exciting offers and events throughout December.

• Martinis of the Month:
  • Featuring the Diva and Royal Sangria.
  • $1 donated to No Kid Hungry for every Diva sold (up to 5,000 martinis).
• Hot Honey Flatbread: Available at a special price of $12 when paired with the martinis.
• Dinner for Two:
  • From December 24 to January 1.
  • Four-course dinner for $75, with dishes like Thai Crispy Calamari and Citrus Grilled Salmon.
• NYE Late Night Package:
  • For $85, enjoy a midnight champagne toast, one Bar Bite, and four drink tickets on New Year’s Eve from 10 PM to close.
• Boozy Brunch:
  • Start the New Year with brunch at 10 a.m. featuring mimosa specials and a limited-time Louie 75 cocktail.

Estimated Reading Time: 2 minutes

Source(s): FSR Magazine

Cracker Barrel's Board Battle with Activist Investor

Cracker Barrel shareholders rejected activist investor Sardar Biglari's proposal for board membership, electing the company's preferred nominees instead.

• This is Biglari's seventh proxy contest in 13 years.
• He failed to unseat CEO Julie Masino's team, including new member Michael Goodwin.
• Cracker Barrel remains committed to its $700 million transformation plan aimed at revitalizing the brand.
• Positive Q1 results show promising growth:
  • Expected net income of $4.8 million
  • Adjusted EBITDA of $45.8 million

The company demonstrates resilience and a strong trajectory despite Biglari's criticism.

Source(s): FSR Magazine, Restaurant Business

Frisch’s Big Boy Management Rescues Struggling Locations

Don Short and Cheryl White, leading figures at Frisch's Big Boy, are set to acquire struggling restaurants amid recent closures.

• Long-standing Team: Short with Frisch’s since 1997; White since 1993.
• Challenges Faced:
  • Over 20 locations in Southwest Ohio face eviction due to over $4.5 million in unpaid rent.
• Efforts to Save: Aiming to keep as many locations open as possible.
• Historical Context:
  • Frisch's had 121 restaurants in 2015; currently, only 75 units remain.

They have rights for future development, ensuring they can invest in viable units now and expand later.

Source(s): FSR Magazine

Waffle House Sues NLRB Over Alleged Unconstitutional Practices

Waffle House has filed a lawsuit against the NLRB, claiming its process is unconstitutional and violates due process rights.

• Claims:
  • The insulated structure of board members and ALJs undermines fair legal recourse.
• Context:
  • Stemming from an unfair labor practice charge by the SEIU.
  • Labor issues include wage theft and organizing rights violations.
• Waffle House's Goals:
  • Seeks greater presidential oversight over the NLRB’s operations.
  • Aims to challenge the constitutionality of the board's procedures.

This case highlights ongoing tensions between employers and labor organizations over workers' rights.

Source(s): Restaurant Dive

Control Freak's Guide to Stress-Free Thanksgiving Preparation

Hosting Thanksgiving dinner solo ensures ultimate control and satisfaction. Here's how one enthusiast achieves a seamless holiday feast:

• Start Early: Begin preparation a month in advance.
• Meticulous Planning:
  • Create detailed grocery lists and schedules.
  • Delegate simple tasks to others.
• Day Before: Clean the house and prep dishes.
• On the Day:
  • Enjoy the process with family, music, and delightful aromas.
  • Result is a blissful environment and a successful meal.

Embracing thorough planning leads to a stress-free and enjoyable Thanksgiving experience.

Source(s): Eater

Choosing the Best Shatterproof Glassware for Entertaining

Shatterproof glassware combines durability with stylish designs, ideal for parties or homes with children and pets.

• Material Options:
  • Tritan Plastic: Resembles glass in clarity and sound; highly durable.
  • Acrylic: Lightweight and budget-friendly; less durable.
  • Tempered Glass: Withstands wear but isn’t fully shatterproof.
• Selection Tips:
  • Choose based on usage—wine glasses for casual gatherings or insulated cups for outdoor events.
  • Most options are dishwasher safe, but hand washing is recommended.
• Durability Note:
  • No drinkware is completely break-resistant; always have extras on hand.

Investing in shatterproof glassware ensures a worry-free experience at any gathering.

Source(s): Eater

Ice Cream: A Thanksgiving Dessert Essential

Ice cream deserves a spot on the Thanksgiving dessert table, elevating the meal with delightful flavors.

• Enhances Pies: Pairing ice cream with pie enhances flavors.
  • Butter Pecan with pecan pie.
  • Salty Caramel with apple pie.
  • Spicy Cinnamon with pumpkin pie.
• Stands Alone: Perfect for guests who may not enjoy pie.
• Unique Flavors: Brands like Salt & Straw and Van Leeuwen offer holiday-inspired flavors.
• Hosting Tip: Keep a quart of vanilla ice cream as a must-have.

Including ice cream elevates the overall dining experience.

Source(s): Eater

Eater Under Wraps: A Festive Holiday Market Experience

Celebrate the holidays at Eater Under Wraps, a festive shopping event with cocktails and delicious treats.

• Date: December 13-14, 2024 in Williamsburg, Brooklyn.
• Vendors: Guests can enjoy products from Fishwife, Maison Balzac, and more.
• Treat Tastings: Indulge in PopUp Bagels, Fan-Fan Doughnuts, and more.
• Special Offers:
  • First 250 buyers receive a mini Eater cutting board.
  • Giveaways and surprises throughout the event.
• Cocktail Lounge:
  • A secret lounge to sample seasonal desserts and exclusive drinks.
  • Reservation required (Cost: $35).
• Event Schedule: Includes cookbook signings and gingerbread decorating.

A unique holiday experience combining shopping, food, and fun!

Source(s): Eater

KitchenAid Mixers: Black Friday Deals Not to Miss

KitchenAid stand mixers are more accessible this Black Friday with several sales making them more affordable.

• Iconic Design: Power, Art Deco styling, and vibrant colors.
• Popular Models on Sale:
  • 4.5-quart mixer: $140 off, available in Empire Red.
  • 5-quart mixer: Trendy matcha-green color.
  • 5-quart ceramic bowl: For dedicated KitchenAid enthusiasts.
• Selection Tips:
  • Consider capacity and colors to match your kitchen.

These mixers are seen as a long-term investment, perfect for home bakers.

Source(s): Eater

Restaurant Marketing Workshop Launching in 2025

Networld Media Group is hosting the inaugural Restaurant Marketing Workshop on June 2-3 in Indianapolis.

• Purpose: Empower restaurant marketers with essential tools and tactics.
• Keynote Speaker: David "Rev" Ciancio emphasizes bridging the education gap in restaurant branding.
• Activities Include:
  • A pre-show food crawl.
  • Sessions on customer acquisition, loyalty programs, and social media practices.
• Target Audience: Marketing professionals and brand leaders aiming for impactful growth in the evolving digital space.

Attendees will engage in networking and learn about practical marketing tactics.

Source(s): Fast Casual, Food Industry Executive

Global Expansion: Dickey's and Edo Japan

Dickey's Barbecue Pit and Edo Japan mark significant expansion milestones.

• Dickey's Barbecue Pit:
  • Opens a new location in Oaxaca de Juárez, Mexico.
  • Franchisee Jonathan Rosas Blanco leads the expansion.
  • Plans for more locations in Mexico City and Monterrey.
• Edo Japan:
  • Reaches its 200th restaurant in Toronto.
  • Serves over 11 million meals a year across Canada.
  • Known for quality, service, and robust profitability.

Both brands are excited to share their heritage and build lasting connections in new markets.

Source(s): Fast Casual

Leadership Changes at LDEI and John Boos & Co.

Several key leadership appointments have been made in the food and hospitality sectors.

• LDEI:
  • Stephanie Jaeger appointed as President.
  • Kate Howell as Third Vice President.
  • New board members include Beth D’Addono.
  • LDEI has 2,800 members across 42 international chapters.
• John Boos & Co.:
  • Damon Childers becomes President and CEO.
    • Fourth CEO in the company's 137-year history.
    • Brings over 25 years of foodservice expertise.
  • Other appointments:
    • Ty Jones, Patrick Smith, Lisa Bosio, Samantha Gann, and Sarah Fisher in key roles.

These changes aim to drive growth and innovation within their organizations.

Source(s): Foodservice Equipment & Supplies

Seasonal Hiring Strategies for Restaurant Success

Restaurants added nearly 70,000 jobs in September, signaling a demand surge.

• Challenges:
  • 61% of managers noted a decline in talent quality.
• Strategies:
  • Involve full-time staff in identifying hiring needs.
  • Start hiring well in advance to secure top talent.
  • Offer competitive benefits like living wages and flexible schedules.
• Onboarding Importance:
  • Poor experiences lead to twice as many resignations.
• Long-Term Benefits:
  • Engaged seasonal staff can become full-time hires.
  • Use new workers’ perspectives to enhance operations.
  • Provide scheduling technology for flexibility.

Effective hiring practices can lead to operational success and cost savings.

Source(s): Modern Restaurant Management

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