November 29th QSR Roundup: Irresistible Black Friday Deals on Kitchen Equipment and Essentials Unveiled

QSR news for Nov 29th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 28 articles to bring you the latest. Estimated reading time saved (at 200wpm): 95 minutes. It'll take you only 10 minutes to catch up.

Black Friday Bonanza: Unbeatable Kitchen Deals

This year's Black Friday brings irresistible deals on top kitchen equipment and essentials. From KitchenAid stand mixers to Staub vertical chicken roasters, cooking enthusiasts have a treasure trove of discounts to explore.

Highlights:

• Eater staff favorites include Chinese almond cookie butter, magnetic knife stands, and even Paris Hilton’s heart-shaped charcuterie board.
• Le Creuset's Dutch oven is available at 35% off, a must-have for any kitchen.
• Gourmet treats like chocolate babka from Breads Bakery are discounted by 20%, turning meals into gourmet experiences.
• Fun finds like bowtie pasta earrings make delightful gifts.

Amazon's Top Deals:

• Breville Smart Oven Air Fryer Pro: Now $300 (originally $400).
• Vitamix 5200 Blender: Reduced to $350 from $428.
• Breville Barista Express Espresso Machine: Down to $550 from $750.
• Lodge Cast Iron Griddle: Only $35 (originally $60).
• KitchenAid Stand Mixer: Now $330 (originally $460).

Williams Sonoma Offers:

• Discounts on essentials like the Ooni Koda 16 Pizza Oven and Shun Classic Knife Block.
• Prices start as low as $15, making it perfect for gifting.
• Top brands on sale include Le Creuset, Staub, Nespresso, and Cuisinart.

Yeti's Massive Discounts:

• Up to 50% off on various products.
• Great deals on Yeti barware, coolers, and tumblers.
• Prices start at just $18, ideal for outdoor enthusiasts.

Blackstone Griddles on Sale:

• Griddle Airfryer Combo: 36-Inch for $1,299 (was $1,499) with a free griddle.
• Omnivore Griddle with Hood: 36-Inch for $479 (was $599), includes a free bar kit.
• E-Series Electric Tabletop Griddle: Now $199 (was $399).
• Tailgater Grill/Griddle Combo: Just $280 (was $350).

Don't miss out on these limited-time offers, as many items are expected to sell out quickly! Whether you're shopping for yourself or looking for the perfect gift, these deals offer something for every kitchen enthusiast.

Sources: Eater, Food & Wine

Shifting Weather Patterns and Agricultural Outlook

November's rains have marked a significant change in the US's central and southern regions, ending an unusually dry autumn.

Key Highlights:

• The drought since 2020 mirrored historic droughts of the 1930s and 1950s.
• Seasonal cooling suggests a potential shift, possibly signaling the end of multi-year drought conditions.
• Two new weather patterns are emerging:
  • Frequent rain and snow across the eastern US, especially the Delta and Midwest.
  • Cold and dry air affecting the central US, leading to alternating wet and dry conditions.
• A wetter pattern is expected in North America for 2025, with no significant drought predicted.
• The absence of La Niña in 2024 points to changing atmospheric conditions.
• Future agricultural challenges may shift from drought to excess rainfall.
• Interesting fact: The chance of future extreme droughts and severe wetness could return around the year 2044 due to the solar cycle.
• Estimated Read Time: 5 minutes.

Source: Food Business News

Food Industry Insights: Cereal, Bakery, and Sugar Markets

Cereal Innovations Amid Stagnant Sales

Food manufacturers are in a race to innovate the ready-to-eat (RTE) cereal market as sales stagnate.

• Total dollar sales in RTE cereal reached $11.02 billion, with unit sales falling by 2%.
• WK Kellogg experienced declines but is partnering with brands like Crumbl and Netflix to regain momentum.
• They launched a high-protein vegan cereal, Eat Your Mouth Off, focusing on fun and taste.
• General Mills faced lower sales but is introducing new products like Kelce Mix and various new flavors.
• Post Holdings reported slight gains, driven by seasonal product launches, including festive editions of Fruity Pebbles.
• The competitive landscape continues to evolve with diverse offerings to attract consumers.

October Bakery Sales Insights

Perimeter bakery sales rose 0.3% year over year to $2 billion, slightly surpassing center-store items.

• The largest category, cakes, saw nearly flat sales at $579 million.
• Cookies stood out with a 3.8% increase to $316 million.
• Croissants had the highest growth at 9.8%, generating $96 million in sales.
• Six of the thirteen categories saw unit volume increases, with croissants leading at 10.5% growth.
• Specialty desserts and pies faced declines of 8.3% and 6.9%, respectively.
• Overall bakery industry pricing stabilized with a 0.2% rise in price per unit to $3.81, amidst ongoing inflation concerns.

US Sugar Market Outlook

• The USDA projects 2024-25 US sugar ending stocks-to-use (STU) ratio at 11.7%, down from 14.3% in October.
• The 2023-24 ratio was estimated at 16.9%, an anomaly due to high imports.
• Record-high US sugar production for the last crop year at 9,368,000 tons, up 1.9% from October.
• Domestic sugar production forecast for 2024-25 at 9,276,000 tons, down 2.3% from October.
• Ending stocks forecast to drop to 1,464,000 tons, 32% lower than 2023-24.
• Possible solutions for supply shortfall include increased Mexican sugar imports or tariff-rate quota adjustments.
• Mexico’s cane harvest begins in early December, expected to bring more sugar supplies to the US.
• The USDA will revise estimates in December to aim for the 13.5% minimum target for STU ratios.

Source: Food Business News

Culinary Legends and Thanksgiving Tips

Patrick O'Connell's Culinary Legacy

• Patrick O'Connell, chef and owner of The Inn at Little Washington, celebrates over 40 years of excellence.
• His restaurant holds both 3-Michelin Stars and a Green Star for sustainability—a rare dual accolade.
• O'Connell emphasizes hospitality with a theatrical dining experience, making guests feel as if they're in a private home.
• Consistency and reinvention are key to the Inn's ongoing success, offering guests surprises during each visit.
• O'Connell is dedicated to sustainability, sourcing from local farms and growing ingredients on-site, employing full-time farmers and gardeners.
• His famous butter pecan ice cream gained fame after a rave review from Craig Claiborne of the NY Times in 1980.
• Upcoming plans include 10 new guest rooms and a spa, following recent renovations.

Budget-Friendly Thanksgiving Tips

With lingering inflation effects, many will celebrate Thanksgiving economically. Here are some tips to save money and reduce waste:

• Utilize the NRDC's "Guest-imator" for portion planning to avoid excess food waste.
• Consider making dishes like apple pie without peeling, enhancing nutrition and flavor.
• Serve smaller portions initially, allowing guests to return for seconds.
• Turkey prices are down from previous years, making it easier to find affordable options.
• Store-brand products are often priced lower than name-brands, providing a flexible shopping experience.
• Potluck dinners are recommended for significant savings, especially when friends and family share the best deals.
• With online shopping, conducting price comparisons for ingredients is straightforward.
• Thanksgiving doesn't have to be expensive; small changes can lead to big savings.

Gratitude Transforms Cooking

• Gratitude redefined: Initially skeptical, the author embraces gratitude after personal reflections and the pandemic.
• Cooking transforms from a daily chore into a delightful act, appreciating small moments and flavors.
• Embracing creativity with leftovers, turning them into new dishes and encouraging experimentation.
• Mindful grocery shopping turns into a celebration of abundance, enjoying the beauty and scents of fresh produce.
• Finding joy in the ordinary, each meal becoming a moment of thankfulness, connecting food and emotions.
• Acknowledging embarrassment in embracing gratitude, leading to unexpected joy and a deeper appreciation for cooking.

Thanksgiving Food Safety Tips

The USDA urges consumers to prioritize food safety this Thanksgiving, especially with turkey preparation.

Key Reminders:

• When shopping, select turkey last to reduce exposure to the danger zone (40°F - 140°F).
• Thaw turkey properly in the refrigerator (24 hours per 4-5 lbs) or cold water (30 minutes per pound), changing the water frequently.
• Cook turkey to a minimum internal temperature of 165°F in key areas, including the breast and thighs.
• Store leftovers promptly in shallow containers after cooling, as food left out for over two hours becomes unsafe.
• Use a thermometer to ensure proper cooking temperatures for both meat and stuffing.
• The USDA emphasizes the importance of these steps to prevent foodborne illnesses during the holiday season.
• Estimated Read Time: 4 minutes.

Source: Salon

Restaurant and Bar Industry Discussions

Shrimp Cooking Dilemmas

A consumer raises concerns about shrimp appearing uncooked and rubbery from the same restaurant.

• Possible causes include:
  • Use of tri-polyphosphate as a preservative leading to a translucent appearance.
  • Improper cooking techniques, such as cooking while partially frozen.
  • Freezer burn affecting texture.
• Emphasizes the importance of proper cooking and handling to avoid unpleasant textures.
• Commenters suggested the restaurant might be overcooking or not thawing the shrimp properly.

Advertising on Google

A restaurant owner seeks advice on the effectiveness of advertising on Google versus social media.

• Google is powerful for direct search, with users actively looking for dining options.
• Strategies include:
  • Optimizing Google Business Profile.
  • Responding to reviews for better ranking.
  • Using Google Ads effectively with small budgets to minimize risk.
• Importance of SEO and avoiding overspending without proper knowledge.
• Consensus that both Google and social media have unique benefits, but Google may offer more direct engagement.
• Some caution against the competitive nature of Google Ads due to big chains.

Handling Disrespectful Customers

A service manager discovers soiled pants left in the restroom, sparking discussion on handling disrespectful behavior.

• The problematic customer doesn't tip and annoys others.
• Commenters agree on banning the customers, emphasizing that poor patron behavior is unacceptable.
• Highlights the importance of employee morale and customer satisfaction.
• Some suggest the incident could be due to a medical issue, advocating for compassion over confrontation.
• Ultimately, the consensus is to remove disruptive patrons to maintain a pleasant environment for all.

Cleaning Practices in Restaurants

A discussion arises about unpleasant tastes in food due to dirty steam towels and chlorine bleach used in cleaning.

• Some restaurants may not rinse properly after sanitizing dishes, leading to a chlorine flavor.
• Potential issues include:
  • Linen services causing odor problems in cleaning rags.
  • Dishwashers needing calibration to avoid excessive chlorine.
• Emphasizes proper sanitizing practices and possibly testing pH levels to verify sanitation procedures.
• Some restaurants avoid using bleach altogether, opting for other sanitizers.

P.F. Chang's New Menu Item

P.F. Chang's introduces a new Asian Fried Chicken to its menu, intriguing many diners.

• Some diners question the necessity of the 'Asian' label.
• Comments on portion sizes and pricing compared to local establishments.
• Consensus indicates that P.F. Chang's tends to be pricier with smaller portions.
• Suggests that local Chinese restaurants may offer better and more affordable alternatives.
• Some express interest in the dish for its bold flavors.

Toast POS System Insights

• User-friendly interface praised by servers and owners, with minimal training required.
• Allows extensive customization of payment options and suggested tip percentages based on staff feedback.
• Mobile capability includes checks printing with QR codes, though some servers had concerns about notification of payments.
• Dependent on WiFi, which can cause challenges during outages, but issues are generally resolved quickly.
• Equipment concerns include fragility of handheld devices; careful handling is needed.
• Pricing competitiveness achieved through negotiating equipment costs, making Toast a competitive option.
• Mixed reviews on customer support, with some users experiencing gaps in assistance.
• Some users feel Toast operates more like a retail POS and lacks comprehensive restaurant understanding compared to systems like Micros or Aloha.

Foamy Beer Issues

A bar owner faces excessive foam with kegs of Michelob Ultra and Busch Light, despite cleaning lines and adjusting CO₂ and temperature.

• Possible cause is a bad seal of the keg, leading to foam issues.
• Recommendations include:
  • Contacting the beer distributor for a replacement.
  • Checking keg seals and adjusting pressure to 12-14 lbs for lagers.
  • Confirming the integrity of the keg coupler.
• Emphasizes acting quickly to resolve the issue before stock levels drop.
• Consensus points to over-pressurized kegs as a common issue, often resolved by distributors without blame.

Thanksgiving Eve Decline

Bar and restaurant owners note a decline in traffic on Thanksgiving Eve, traditionally known as 'Black Wednesday'.

• Generational shifts: Gen Z drinks less than previous generations and may prefer cheaper options at home.
• Economic factors: Increasing living costs make patrons cautious with spending, impacting cover charges and price points.
• Changing social habits: Events like Friendsgiving and other gatherings are taking precedence over bar outings.
• Some report slow nights, while others had record sales, suggesting regional variances in bar traffic.
• Consensus leans towards a continuing trend of declining attendance, with remarks like "Thanksgiving Eve was once one of the busiest nights of the year, now a bust."

Sources: Reddit (/r/restaurantowners, /r/Restaurant_Managers, /r/BarOwners)

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