October 18th QSR Roundup: Spooktacular Food Trends and Innovations to Watch This Autumn

Interviewy Team

Interviewy Team

— 8 min read
October 18th QSR Roundup: Spooktacular Food Trends and Innovations to Watch This Autumn
QSR news for Oct 18th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 62 articles to bring you the latest. Estimated reading time saved (at 200wpm): 200 minutes. It'll take you only 10 minutes to catch up.

As autumn arrives, restaurants are embracing the Halloween spirit with fiery flavors and creative menu items.

  • Ghost Pepper Craze: Ghost peppers are trending at restaurant chains. Subway has introduced a new ghost pepper-infused bread, while Penn Station East Coast Subs offers ghost pepper cheese for free with any sandwich.
  • Seasonal Specials: Hot Head Burritos launched the Ghost Burrito featuring ghost pepper sauce. Burgerville, Church’s Texas Chicken, and Chopt are also offering autumnal specials. Burger King and Dunkin’ have unleashed their own Halloween-themed treats.
  • Popeyes' Thanksgiving Prep: Looking ahead, Popeyes is bringing back its seasonal Turkey option for Thanksgiving.
  • Innovative Offerings: Newk’s Eatery is adding wraps, KFC introduces new sauces, and Velvet Taco surprises fans with unique creations.
  • Embracing Autumn: Another Broken Egg Café and Friendly’s reflect the autumnal theme with seasonal rollouts.

Source(s): Nation's Restaurant News

Global Expansion: Chick-fil-A's Leap into Asia

Chick-fil-A is taking bold steps to expand its global footprint.

  • $75 Million Investment: The company is investing $75 million for Asian expansion, starting with Singapore in late 2025.
  • UK Expansion: Plans include five locations in the UK with a $100 million investment.
  • Unique Strategy: Engaging local owner-operators instead of typical master franchise agreements.
  • Facing Competition: Competing with established brands like KFC and Jollibee in Singapore, aiming to capitalize on an expected 11% rise in consumer dining spending.
  • Engaging the Market: A pop-up event drew over 1,000 attendees, showcasing local interest.
  • North American Growth: Chick-fil-A also plans significant growth in Puerto Rico, Michigan, and Canada.

Source(s): Nation's Restaurant News, Restaurant Dive

Bonchon's Tempting New Menu Highlights

Bonchon delights fans with exciting additions to their menu.

  • Seoul Sampler: Priced at $33.99, perfect for groups to indulge in Bonchon's top dishes, including wings, pork potstickers, and Korean street corn.
  • Yangnyeom Sauce Returns: The beloved sauce known for its sweet, spicy, and savory flavors is back.
  • Udon Noodle Soup: Features thick noodles in a savory broth, with options to add bulgogi or fried egg.
  • Convenience for Customers: New items available for takeout and delivery, making it easier to enjoy Bonchon's authentic Korean flavors.

Source(s): QSR Magazine

Millennials Drive a Seafood Revolution

October's National Seafood Month highlights changing consumer preferences.

  • Rising Demand: Millennials are increasingly drawn to seafood, with 70% aware of Wild Alaska Pollock as a healthy and sustainable option.
  • Nutritional Benefits: Wild Alaska Pollock has 20 grams of protein, low fat, and is affordable at $2 per pound.
  • Preference for U.S.-Sourced Seafood: Consumers prefer seafood from the U.S., avoiding products from Russia and China.
  • Beyond October: Restaurants are encouraged to enhance seafood offerings year-round to meet growing demand.

Source(s): QSR Magazine

Healthy Dining Revolution: The Clean Eatz Story

Clean Eatz is making waves in fast-casual dining with a focus on health and wellness.

  • Founders' Vision: Evonne and Don Varady started Clean Eatz to provide healthy meal options amidst limited choices.
  • From Side Hustle to Franchise: Evolved from a meal prep side hustle to a full-service restaurant.
  • Diverse Menu Offerings: Features fresh, seasonal ingredients promoting healthier lifestyles.
  • Rapid Expansion: Since franchising in 2015, expanded to over 100 locations across 23 states, with plans for 87 more.
  • Multiple Revenue Streams: Includes dine-in, catering, meal delivery, and online services.
  • Community Impact: Annual “We Change Livez” challenge rewards healthier habits, offering incentives like $25,000 and free meals.
  • Success Stories: Customer journeys highlight the brand's mission to inspire healthier living.

Source(s): QSR Magazine

Drive-Thru Innovations at Inspire Brands

Inspire Brands is revolutionizing the drive-thru experience.

  • Arby's Achievement: Achieved 94% guest satisfaction, highlighting trends toward order accuracy and personalized experiences.
  • Technology Integration: Digital menu boards and AI enhance service speed and efficiency.
  • Shared Services Approach: Implementing shared services across six brands for a unified strategy.
  • Future Vision: Aims to improve satisfaction with digital enhancements and innovative designs.

Source(s): QSR Magazine

Jack in the Box Unveils Spooky Halloween Menu

Embracing Halloween, Jack in the Box introduces festive new items.

  • Halloween-Themed Offerings: Includes Monster Tacos, Mummy Wrapped Monster Tacos, and Witch Please Shake.
  • C.R.A.V.E.D. Strategy: Aligns with marketing focus on cultural relevance and customer engagement.
  • Record Sales: The Smashed Jack burger sold out in just two weeks without paid media.
  • Diverse Menu for Varied Cravings: Emphasizes catering to varied tastes based on customer feedback.
  • Maintaining Brand Spirit: Halloween offerings reflect the brand's fun and innovative approach.

Source(s): QSR Magazine

Restaurant Rent Delinquencies Reach Three-Year High

The industry faces significant financial challenges amid rising rent delinquencies.

  • High Delinquency Rates: 48% of small business owners couldn't pay rent in September.
  • Improvement for Independents: Independent restaurants showed better resilience with 43% reporting delinquency.
  • Rent Increases: 57% faced rent hikes; 19% reported over 20% rise.
  • Limited Cash Reserves: 43% have only one month or less in cash reserves.
  • Optimism Despite Challenges: 57% expect growth in Q4.
  • Geographical Variations: Ohio and Virginia reported the lowest delinquency rates at 25%, while Arizona was highest at 52%.

Source(s): Restaurant Business

The FTC and franchisees stand against alleged misconduct.

  • FTC vs. Qargo Coffee: Filed a complaint alleging violations of franchise rules; proposed a $1.3 million judgment, reduced to $30,000.
  • Dickey's Barbecue Lawsuit: Franchisees claim false financial projections led to investments; allege misrepresented costs and revenue estimates.
  • Focus on Transparency: Emphasizes the importance of transparency and adherence to regulations.
  • FTC's Proactive Approach: Only the second such complaint in 17 years, signaling a more assertive stance.

Source(s): Restaurant Business, Restaurant Dive

Richtech Robotics Brings Automation to Walmart

Innovations reshape the food service industry.

  • Partnership with Ghost Kitchens America: Adding 20 locations in Walmart stores across select states.
  • Robotic Beverage System: ADAM, serving 100-200 cups daily.
  • Projected Revenue: Each restaurant expected to generate between $700,000 and $2 million annually.
  • Efficient Operations: Utilizing robotics and AI, managed by AlphaMax Management.
  • Expansion Plans: Plans for 500 units of the Scorpion robot over five years.

Source(s): Restaurant Dive

Jake Paul Partners with Dog Haus

Celebrity involvement influences growth strategies.

  • Board Member and Franchisee: Jake Paul joins Dog Haus, committing to 25 stores, starting with four in Texas.
  • Marketing and Innovation: Focuses on enhancing marketing, in-store experience, and culinary creativity.
  • Leveraging Fanbase: Aims to boost brand visibility ahead of Paul's fight with Mike Tyson on November 15.
  • Event Hosting: Plans to host fight night events and collaborate on menu items.

Source(s): Restaurant Dive

Domino's Promotes Kate Trumbull to CMO

Leadership changes drive strategic growth.

  • New EVP and CMO: Kate Trumbull promoted to executive vice president and chief marketing officer, effective Nov. 1.
  • Hungry for MORE Strategy: Expands responsibilities to enhance operational excellence and value.
  • Successful Initiatives: Led notable campaigns, revamped Domino’s Rewards program, boosting sales and membership.
  • Recent Promotions: Follows other key leadership promotions, strengthening the team.

Source(s): Restaurant Dive

Smoothie King's Rapid Expansion and Success

Significant growth and innovation mark Smoothie King's progress.

  • Record Openings: Opened 28 stores in Q3 2024, the highest in six years.
  • New Store Commitments: Secured 38 new commitments across 12 states, marking a 3% expansion.
  • Franchisee Confidence: 70% of new commitments from existing operators.
  • Sales Growth: Same-store sales increased by 11.6%; average unit sales rose from $590,000 in 2022 to $660,000 in 2023.
  • Menu Innovations: Over 4.5 million smoothie bowls sold from April to November 2023.

Source(s): Restaurant Dive

Starbucks Revamps Strategy with WPP Partnership

Aiming to rejuvenate its brand and marketing approach.

  • New Creative Partnership: WPP oversees U.S. creative duties through Team Starbucks, incorporating talent from Ogilvy, VML, and Landor.
  • Brand Focus Shift: Refocusing on being a premium brand, reducing discounts, targeting the morning coffee segment.
  • Community Connection: Emphasizes returning to roots as a community coffeehouse and enhancing worker opportunities.
  • Challenges to Overcome: Adapting store designs and addressing increased mobile ordering.
  • Opportunity for Team Starbucks: Chance to revitalize the brand with the holiday season approaching.

Source(s): Restaurant Dive

Global Candy Options to Sweeten Halloween

Spice up Halloween with international sweets that excite and educate.

  • Hi-Chew: Juicy Japanese candy with unique flavors like ramune and dragonfruit.
  • Cadbury Chocolates: Creamy British chocolates, including the famous Creme Egg.
  • Amira Tamarind Candy: Thai sweet balancing tart and sweet flavors.
  • Eiffel Bon Bons: French chewy candies in flavors like blue raspberry and watermelon.
  • Vero Mango & Chili Lollipops: Mexican lollipops blending sweet and spicy.
  • Haitai Plum Hard Candy: Korean candy capturing the essence of ripe stone fruits.
  • Bon Bon Bum: Colombian lollipops with tropical flavors and bubble gum centers.
  • Bubs Gummy Candy: Swedish gummies that are eye-catching and tasty.

Exploring these global treats adds excitement and cultural diversity to Halloween.

Source(s): Eater

Maximizing Restaurant Loyalty Programs

Effective loyalty programs are key to customer retention.

  • Panel Insights: Experts emphasize aligning loyalty strategies with consumer preferences.
  • Inclusivity: Programs should cater to both digital and cash users.
  • E-commerce Integration: Focus on frictionless processes to enhance satisfaction.
  • Customization: Church's Texas Chicken offers a customized rewards program celebrating 72 years of loyalty.
  • Data Utilization: Leveraging customer data for personalized experiences.

Source(s): QSR Next

Sous Vide Cooking: A Game Changer for Efficiency

Sous vide technology gains traction in foodservice.

  • Labor Efficiency: Reduces need for skilled labor with a consistent, hands-off approach.
  • Speed of Service: Accelerates cooking times, meeting demand for faster service.
  • Waste Reduction: Extends shelf life and minimizes moisture loss.
  • Quality Consistency: Ensures dishes are cooked perfectly every time.
  • Versatility: Ingredients can be used in various dishes, maximizing use.

Source(s): Foodservice Equipment & Supplies

Restaurant Industry Faces Economic Challenges

Revised predictions highlight tough times ahead.

  • Lower Sales Growth Forecast: Adjusted from 5.3% to 3.8%, barely keeping pace with inflation.
  • Value Wars: Chains discounting menus, potentially reducing portion sizes.
  • Operational Excellence Over Price: Encouraged focus for fast casual restaurants.
  • Digital Innovations: Increased use of kiosks, digital engagement, improved loyalty programs.
  • Consumer Demands: Diners seek personalized, exceptional experiences; consistency and quality are crucial.

Source(s): Modern Restaurant Management

Government Initiatives Aim to Reduce Food Waste

USDA and EPA launch campaigns to tackle household food waste.

  • $34 Million Investment: EPA funds a national consumer campaign.
  • USDA Research: Allocates $2.5 million to study waste reduction strategies.
  • Standardizing Expiration Dates: Efforts to prevent confusion and unnecessary waste.
  • Behavioral Focus: Emphasizes financial losses to motivate consumers.
  • Significant Waste: Average U.S. household discards $1,600 worth of food annually.

Source(s): Civil Eats

Events highlight importance of food safety and fair practices.

  • Expanded Listeria Recall: BrucePac's recall now includes over 11 million pounds of products.
  • McDonald's Sues Beef Giants: Accuses major companies of price-fixing, inflating beef prices.
  • Collaborative Recall Management: Emphasizes need for collective action in supply chains.
  • Pope Francis' Call: Urges global efforts to combat hunger and invest in welfare.

Source(s): Salon, Food Industry Executive

Reddit Discussions Offer Insights for Restaurant Owners

Owners and managers share experiences and seek advice.

  • Lease Investments and Landlord Issues: Concerns over investing heavily in leased properties; unexpected insurance requirements.
  • Manager Compensation: Discussions on fair salaries, advocating for appropriate compensation.
  • Technology Solutions: Debates on best music solutions and POS systems; importance of reliable, licensed services.
  • Processing Fees Debate: Weighing pros and cons of passing fees to customers; balancing costs with satisfaction.
  • Optimizing Reviews and Marketing: Strategies for leveraging positive reviews; community engagement and targeted advertising.
  • Navigating Opportunities: Advice on assessing new business opportunities; due diligence and legal considerations.

Source(s): /r/restaurantowners, /r/Restaurant_Managers, /r/restaurant

Community and Culture in the Bar Industry

Bar owners reflect on experiences, challenges, and rewards.

  • Providing a Haven: Seen as creating experiences and offering respite for customers.
  • Building Relationships: Importance of connections with patrons and staff.
  • Industry Evolution: Concerns about the future; focus on adapting and innovating.
  • Balancing Business and Community: Running a bar as a community hub supporting local initiatives.

Source(s): /r/BarOwners

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