October 1st QSR Roundup: New Leaders, Creative Promotions, and Resilient Responses to Hurricane Helene

QSR news for Oct 1, 2024. We checked 20 QSR publications, 6 subreddits, and over 75 articles for you to bring the latest news. Estimated reading time saved (at 200wpm): 220 minutes. It will take you less than 40 minutes to catch up.

New Leadership at Houston TX Hot Chicken

Source: Nation's Restaurant News

Houston TX Hot Chicken appoints Brian Simowitz as president to lead its growth. Simowitz previously held a key role at Slim Chickens and has experience with international expansion at Applebee’s. Under his leadership, the brand aims to capitalize on its 300 franchise commitments and plans to open 75 new stores by next year, following its rapid expansion across multiple states since its 2021 inception.

New CEO for Beans & Brews

Source: Nation's Restaurant News

Doug Willmarth has been appointed as the new CEO of Beans & Brews Coffeehouse, effective immediately. Previously president of Mooyah Burgers, Willmarth has a notable background with brands like Mongolian Concepts, Wingstop, and Pizza Hut. With Beans & Brews growing to over 80 locations and eyes set on expansion, he aims to leverage his leadership experience to enhance the brand's presence and support franchisees for long-term success.

Hurricane Helene and Grocery Competition

Source: Nation's Restaurant News

Hurricane Helene caused destruction across six southeastern states, impacting numerous restaurants. However, restaurateurs promptly responded by providing meals, water, and serving as donation points. Grocery retailers like Whole Foods and H Mart are enhancing their foodservice programs, posing competition for restaurants. Significant changes in leadership occurred as David Graves became the new president of Arby’s, while Doug Willmarth stepped down from Mooyah Burgers Fries and Shakes without revealing future plans.

Jack in the Box Unites with Red Bull

Source: Nation's Restaurant News

Jack in the Box teams up with Red Bull to offer a limited-time gaming box and a PC giveaway.

• Loyalty Program Incentive: Download the Jack Pack loyalty program by Oct. 30 for exclusive benefits.
• Red Bull Gaming Box: Includes 2 tacos, 13 tiny tacos, regular and curly fries, sauces, and a special Red Bull can, priced variably across locations.
• Availability: Purchase options include in-store, online, third-party delivery, and through the Jack app until Nov. 10.

Brand Reach: Over 2,180 Jack in the Box restaurants across 21 states, alongside Del Taco’s 600 locations in 15 states.

IHOP's Weekday Value Menu

Source: Nation's Restaurant News

• IHOP launches the House Faves menu for $6, aiming to make weekdays feel like weekends.
• Menu includes favorites like Breakfast Faves Combo, Ham & Cheese Omelette, and French Toast Breakfast, catering to guests wanting value from abundance.
• Experimentation showed customers prefer breakfast items throughout the day, pushing IHOP to enhance weekday traffic.
• Collaboration with Loverboy leads to a relaunch of their classic song for promotional purposes.

Also features Julie Bowen to resonate with family dining vibes and engage the popular culture effectively.

Texas Welcomes Carvel Ice Cream

Source: Nation's Restaurant News

Berg Hospitality Group’s Buttermilk Baby has teamed up with Carvel to bring their iconic ice cream to Houston, marking a first for the brand in Texas. The restaurant features a savory menu of buttermilk biscuits, chicken sandwiches, and burgers, alongside 10 flavors of soft serve and Carvel favorites like Fudgie the Whale. Ben Berg, founder of Berg Hospitality, emphasized the innovative collaboration, including boozy milkshakes and exclusive creations tailored for local tastes. The restaurant ensures strict safety measures for alcoholic beverages, while locals rave about the quality of their ice cream, describing it as the best they've ever tasted.

Subway's Global Expansion Surge

Source: QSR Magazine

Subway has surpassed 10,000 international restaurant commitments in just three years, thanks to over 20 master franchise agreements dealing with substantial expansion in Europe, South America, and new entries in Paraguay and Mongolia. The chain is set to double its 2019 store openings in 2024, primarily through partnerships with multi-unit operators like Walmart and enhancements to its restaurant designs. After experiencing its first positive global net growth since 2016, Subway aims for a strategic approach to location and branding, leading to a 6.4% rise in global same-store sales in 2023, alongside notable gains in digital sales and loyalty program membership.

October Seafood Deals

Source: QSR Magazine

Long John Silver’s is rolling out fantastic seafood deals for October, coinciding with National Taco Day and National Seafood Month. Special offerings include:

• $8 for 4 Tacos on National Taco Day.
• $2.99 Fish and Fry from Oct. 1 to 4.
• $2 off all variety platters from Oct. 16 to 20.
• 2 for $5 Fish Tacos, featuring hand-battered Alaska pollock.
• $10 Shrimp Sea-Shares including a variety of shrimp options.
• New pumpkin cheesecake from The Cheesecake Factory Bakery, available for a limited time.

Enjoy delicious seafood with incredible savings throughout October!

Salad and Go's Nonprofit Launch

Source: QSR Magazine

Salad and Go is launching Salad and Go Charities to promote community health and address food insecurity.

• Will focus on nutritious meal donations, supporting food insecurity programs, and educating youth on healthy eating.
• Over 200,000 meals donated in 2023 and 44 workshops organized.
• Raised $355,000 this year alone, totaling $1.3 million since 2020 through its Guest Give initiative.
• New grants will offer up to $10,000 to nonprofits tackling hunger, expanding community involvement and support.

Potbelly's Week of Perks

Source: QSR Magazine

Potbelly is reigniting excitement for its loyal customers with the return of its ‘Week of Perks’ promotion. Starting from September 23, members will enjoy a free cookie with any entrée purchase. From September 30 to October 4, new surprises await every day for members, showcasing Potbelly's commitment to rewarding its customers with special menu items and treats. Perks members can order through the Potbelly website or app, and the promotion encourages new sign-ups to join the loyalty program for ongoing rewards.

Loyalty Programs Driving Growth

Source: QSR Magazine

• 96% of consumers in loyalty programs believe they get more value for their money, signaling strong engagement.
• bb.q Chicken's new rewards program saw 75,000 app downloads within months, enhancing customer frequency and convenience.
• Gen Z leads loyalty program participation with an average of 4.4 programs per member, highlighting a key demographic for restaurants.
• Special promotions like National Wing Day boosted app sign-ups by 48%, underscoring the potency of strategic marketing.

bb.q Chicken’s loyalty initiative is vital for franchisee support and personalized marketing, fostering community bonds for growth.

Irish Lamb in U.S. Market

Source: QSR Magazine

Irish lamb, known for its premium quality and sustainability, has gained access to the U.S. market, offering vast opportunities for family-run farms.

• Key Partnership: Bord Bia supports Irish exporters, showcasing quality and sustainability to a new audience.
• Pasture Raised: Lamb is pasture-raised on a grass diet, ensuring top-notch quality under generational farming practices.
• Market Demand: The U.S. demand for premium meats aligns perfectly, particularly for quick-service restaurants seeking differentiation.
• Culinary Potential: Irish lamb is versatile, suitable for cultural promotions, such as St. Patrick’s Day dishes, attracting discerning customers.
• Conscientious Consumerism: Showcasing Irish lamb implies ethical production aligned with consumer values, heightening trust and appeal.
• Future Outlook: Bord Bia is poised to ensure Irish lamb's prominence on American menus, enhancing culinary diversity.

Massive Port Strike Disruption

Source: Restaurant Business

A strike by 45,000 longshoremen is halting operations at 36 major U.S. ports, with economic losses projected at $5 billion a day. The strike affects about half of the nation's imports, including food and machinery. The International Longshoremen’s Association is demanding a 77% wage increase over six years, potentially raising veteran pay up to $69 an hour from the current $39. The Teamsters union pledges support, complicating the situation for restaurants recovering from previous supply chain disruptions.

Shake Shack's Worth It Campaign

Source: Restaurant Business

Shake Shack CEO Rob Lynch aims to change value perceptions through a new ad campaign titled “Worth It.” Launching in NYC, the campaign includes commercials and ads in various locations and on CTV platforms. It focuses on the premium ingredients used in their menu items, highlighting meticulous culinary craft. Many diners value high-quality ingredients, yet a significant portion is unaware of Shake Shack's menu creation. Prices for burgers start at $6.49 and chicken sandwiches at $7.79. In addition, a promotion called Worth It Wednesday will provide guests with menu items for free or at a discount, starting in New York and expanding to more markets in 2025.

Podcast Highlights: Culinary Trends

Source: Restaurant Business

• ChatGPT introduces the podcast, showcasing advancements in AI voice simulation.
• KPOT, a booming Korean barbecue and hot pot chain, impresses with its abundant menu and fantastic service.
• Tender Crush in Manhattan offers a unique take on chicken tenders with varied NYC-inspired sauces.
• Moe’s Southwest Grill diversifies its sauce offerings, planning to introduce a new flavor with every new protein.
• Dine at Widow Jane for a high-end experience featuring a caviar-topped mushroom tart and $500 whiskey tastings.

Insights on cocktail trends from Olivier Rassinoux, including the rise of spirit-free options.

Chuy's Shareholder Scrutiny

Source: Restaurant Business

Chuy's Tex-Mex chain faces legal challenges from shareholders over its sale price of $37.50 per share in the pending acquisition by Darden. Despite 13 demand letters and lawsuits, Chuy's believes the complaints lack merit but is voluntarily sharing more data to prevent acquisition delays before a shareholder meeting on October 10. Financial firm Piper Sandler estimated Chuy's equity value per share between $26.55 and $38.20, utilizing unlevered free cash flow projections that show a negative flow of $2.1 million in 2024 but climbing to $24.3 million by 2028. The acquisition's implied EBITDA multiple of 10.9x ranks near the top of historical restaurant deal multiples, in contrast to significantly lower multiples from other recent acquisitions, highlighting Darden’s strategic positioning to enhance its portfolio with Chuy's.

Starbucks Union Milestone Achieved

Source: Restaurant Business

Starbucks Workers Union (SWU) celebrates organizing 500 stores, representing 11,000 baristas across 45 states. The last six months saw 100 new units join, marking a historic surge in union activity. Management is now negotiating in good faith, working on contracts that may address wage increases, predictable scheduling, and enhanced benefits. The new CEO, Brian Niccol, emphasizes a collaborative spirit in ongoing discussions, aiming for effective agreements moving forward.

New Leadership at Beans & Brews

Source: Restaurant Business

Doug Willmarth transitions to CEO of Beans & Brews after stepping down from Mooyah Burgers.

• Previously held roles at Wingstop, Pizza Hut, and Chili's, with experience at Pepsico and Kraft Foods.
• Willmarth emphasizes brand growth and enhancing connections within communities.
• Beans & Brews, founded in 1993, operates over 80 locations and has more than 110 in development.

Focus on supporting franchisees to foster long-term success and customer loyalty.

Growing Food Delivery Trends

Source: Restaurant Business

Despite rising costs, Americans are leaning more into food delivery services, showing no signs of slowing down.

• 74% of consumers find food delivery to be a convenient option.
• 40% increase in food delivery sales compared to the previous year, showcasing a booming market.
• Tech-driven solutions are enhancing user experience and satisfaction.
• Younger generations are particularly enthusiastic, with high preference for mobile food orders.
• The trend underscores a shift in dining habits, indicating food delivery is becoming an integral part of lifestyles.
• Concerns about affordability persist, but the demand continues to climb, hinting at a resilient market ahead.

Great Harvest Secures Investment

Source: Restaurant Business

Great Harvest Holdings LLC receives investment from NewSpring Franchise to fuel growth in bakery cafes. This funding will bolster franchise development, supply chain, and marketing efforts. Founded in 1976, the chain operates 175 locations, offering a diverse menu including freshly baked goods, sandwiches, and soups. NewSpring's expertise will support Great Harvest's continued success and expansion efforts, with key executives joining the board for strategic guidance.

Dickey's Barbecue on Decline

Source: Restaurant Business

Dickey’s Barbecue chain faced significant challenges, closing 19% of its U.S. locations in the last year. Nearly half of its franchisees either closed or sold their restaurants, resulting in a 46% churn rate. The company aims to strengthen its brand before future growth, having noted a 5% drop in system sales to $322 million in 2023, the lowest number of U.S. locations since 2013 with just 366 restaurants left.

Hurricane Helene Impact on Restaurants

Source: Restaurant Business

Hurricane Helene unleashed devastation across six states, resulting in at least 121 deaths and leaving many communities under water. Millions are without power, internet, and clean water; around 600 individuals are still missing. Major assistance efforts are underway with the U.S. National Guard and non-profits like World Central Kitchen serving thousands of meals swiftly. In North Carolina, famously reliable Waffle House closed some locations due to the storm's severity; chef Jose Andres reported on the dire situation, while restaurants in affected areas scrambled to provide aid. Multiple eateries set up food programs, including Indian Aroma Bistro providing buffets to both paying and free diners, while others are launching emergency funds for staff who lost wages. Recovery assessments are crucial as many businesses face severe physical and economic damage; Florida's Roy's Restaurant was completely destroyed again, yet the owner remains determined to rebuild.**

Leadership Change at Mooyah

Source: Restaurant Business

Doug Willmarth steps down as president of Mooyah Burgers after three impactful years, thanking his team for their efforts and hinting at future plans to be announced soon. Despite the transition, company leadership assures support for franchise owners and the commitment to delivering quality food, including Certified Angus Beef burgers and hand-cut fries. Under Willmarth, Mooyah saw a slight increase in sales to $71.8 million and growth in customer traffic, while also investing in tech enhancements like kiosks. The chain plans to innovate further with smaller footprint locations and improved digital ordering.

California Welcomes Cannabis Cafes

Source: Restaurant Business

• California now allows cannabis lounges to turn into cafes for food and drink alongside cannabis consumption.
• Coffee and non-alcoholic beverages can be served for on-site enjoyment starting January 1.
• The new law aims to help dispensaries compete with black market sales, which accounted for about $8 billion of the $12 billion cannabis market in 2020.
• Proponents draw parallels to Amsterdam's cafes, boosting both local businesses and job creation.
• The bill received bipartisan support and was influenced in part by celebrity advocates including Whoopi Goldberg and Bill Maher.

Governor Gavin Newsom approved the bill after ensuring stronger protections against secondhand cannabis smoke for employees.

East Coast Port Strike Threatens Economy

Source: FSR Magazine

• 50,000 dockworkers from the International Longshoremen’s Association are striking over wage disputes and automation.
• The strike could cost the economy up to $4 billion per week, affecting vital supply chains.
• President Joe Biden refrains from intervening in the labor dispute, favoring union autonomy.
• 14 key ports affected, pivotal for $3 trillion in U.S. international trade annually.
• Governor Kathy Hochul notes this strike is the largest in 47 years, highlighting the essential role of longshoremen in the economy.

ILA union president emphasizes the public's newfound awareness of the critical supply chain disruptions caused by this action.

Dining With Gratitude Initiative

Source: FSR Magazine

Cotton Patch Cafe partners with Giving Kitchen for the Dining With Gratitude 2024 campaign, supporting food service workers nationwide. The initiative in October offers financial assistance and community resources to those in need. CEO Brandon Coleman III emphasizes the goal of inspiring smiles for both guests and team members. From now until October 31, $1 from every dessert sold will be donated, featuring scrumptious options like Chocolate Dr Pepper Cake and warm Peach Cobbler. Founder Jen Hidinger-Kendrick highlights the importance of generosity in the food service industry and encourages social media engagement with #DWG2024.

Bombay Brasserie Opens

Source: FSR Magazine

Bombay Brasserie, the acclaimed Indian restaurant brand, has made its U.S. debut in San Francisco's Union Square, blending Indian and French culinary traditions. Chef Thomas George leads the kitchen with a menu featuring diverse dishes from vegetarian to seafood; highlights include Truffle Paneer and Crab & Coconut Soup. The restaurant boasts a vibrant atmosphere with eye-catching decor, and a cocktail menu that mixes innovative Indian ingredients.

Abe & Louie's Menu Revamp

Source: FSR Magazine

Abe & Louie's in Boca Raton has launched a refreshed menu, retaining classic elegance while introducing modern twists. Popular new dishes include Million Dollar Baked Potato topped with Ossetra caviar and Crab-Stuffed Local Snapper in rich sauce. Lunch now features gourmet sandwiches like the Lobster Club, and brunch offers creative plates such as Caramelized Banana French Toast. The sophisticated beverage menu includes crafted cocktails and an extensive global wine selection. Renowned for its exquisite steaks including specialty Wagyu, Abe & Louie's continues to set a gold standard in dining.

Smart Tech Revolutionizes Restaurants

Source: FSR Magazine

Restaurant owners are embracing smart technology to enhance operations and customer experience.
• Smart lighting systems adjust ambiance easily, syncing with activities like sports events.
• Point-of-sale (POS) systems are upgraded with cloud integration for real-time updates, reducing wait times, and even suggesting favorites for regulars.
• Smart TVs offer interactive content, allowing customization for family dining, keeping kids entertained while parents enjoy the game.
• Smart audio equipment creates tailored playlists automatically, enhancing the dining atmosphere.
Overall, 2024 will see these technologies reshaping how restaurants operate and engage with customers.

Midwest Heartland Cuisine

Source: Eater

Explore the robust and diverse culinary landscape of the Midwest, filled with traditional comfort foods and innovative flavors reminiscent of its heartfelt roots. Highlights include:

• Regional staples: Discover iconic dishes like deep-dish pizza and cheese curds that define the Midwest’s culinary identity.
• Local ingredients: Restaurants emphasize farm-to-table practices, utilizing fresh, seasonal produce from local farms.
• Cultural mix: The cuisine reflects a rich tapestry of influences from German, Polish, and Italian communities shaping the regional flavors.
• Unique dining spots: Quaint eateries and food trucks serve up everything from Midwestern classics to modern twists, making each dining experience special.
• Food festivals: Celebrate local flavors at various events that showcase regional dishes, bringing communities together to honor their culinary heritage.

Overall: The Midwest's food scene serves up robust flavors and community spirit, transforming simple ingredients into heartfelt meals.

AfriCali Culinary Identity

Source: Eater

• Kiano Moju: Defined her culinary identity as 'AfriCali,' blending Kenyan, Nigerian, and American influences.
• Grew up in the Bay Area and spent summers on a Maasai ranch in Kenya, where she learned traditional cooking.
• Debut cookbook, AfriCali: Recipes from My Jikoni, celebrates both her roots and modern California produce.
• Challenges misconceptions that African cooking is intimidating; her recipes prioritize simplicity without sacrificing flavor.
• Highlights her Swahili chicken biriyani, noting its unique twist on a globally loved dish.
• Encourages accessibility of ingredients in US grocery stores for everyday cooking.

Cook's tip: use a wide pot for proper steaming and consider store-bought fried shallots for ease.

Indigenous Foods in the Midwest

Source: Eater

Indigenous cuisine is vital to the American heartland, highlighting unique dishes like venison chops and grape dumpling soup. Chef Sean Sherman, an Oglala Lakota, champions Indigenous food sovereignty and aims to increase the availability of these dishes in restaurants. Despite the rich culinary heritage, there is a significant lack of Indigenous dining options in the Midwest, signaling a need for expansion and awareness in food tourism.

Heartland Cuisine Unveiled

Source: Eater

Explore the rich culinary culture of the Heartland, marked by hearty flavors and local ingredients.

• Diverse Taste: Missouri, Iowa, Kansas, Oklahoma, Nebraska, Dakota, and Arkansas showcase unique regional flavors.
• Farm-to-Table Movement: Many restaurants prioritize local ingredients, enhancing freshness and sustainability.
• Comforting Classics: Dishes often include hearty soups, robust meats, and traditional desserts like pies.
• Community Focus: Eateries often double as gathering spaces, emphasizing the strong local ties.
• Recognition: Several Heartland restaurants have garnered national accolades, drawing attention to this vibrant culinary scene.
• Cultural Fusion: Growing diversity introduces new flavors and cooking styles, merging tradition with modern techniques.

Sustainable Dining: An upswing in eco-conscious practices helps highlight local cuisine while reducing environmental impact.

ACL Festival Food Highlights

Source: Eater Austin

The Austin City Limits Music Festival (ACL) returns in October 2024, offering an exciting mix of music, food, and drinks over two weekends at Zilker Park. Festival-goers will enjoy a first-ever taco court featuring top Mexican restaurants such as Con Todo and Veracruz All Natural. With 62 food vendors this year, Austin's culinary gems like BBQ, tacos, and unique desserts make for a vibrant dining experience. Eater shares tips for navigating the festival and recommendations for brunch, late-night eats, and cocktails nearby, ensuring attendees make the most of their time during the festival.

Kokonas Sells Alinea Stake

Source: Eater Chicago

Nick Kokonas sold his ownership in The Alinea Group, becoming a minority, passive investor while Jason Weingarten leads the company. Kokonas has a rich 20-year history with Alinea and helped innovate the Tock reservation platform, sold to Squarespace and later American Express. Alinea remains well-regarded with 4 Michelin stars, famously maintaining its three-star rating for 13 years until Smyth earned it in 2023, while Kokonas focuses on new projects outside the restaurant scene, leaving the business in a healthy state.

Amazing October Kitchen Deals

Source: Eater

• Prime Day hits again on October 8-9, just three months post the previous sales event
• Early deals already available, featuring fantastic discounts on kitchen essentials.
• Conical burr coffee grinder: 40% off, crucial for the holiday brewing experience.
• Ceramic storage canisters: Perfect for fall baking, now at 45% off.
• Nespresso Vertuo Pop system: Great 35% discount, makes lattes easy without the hassle.
• Glass microwave popcorn maker: Cute and practical, currently 30% off.
• Cosori 6-quart air fryer: Family favorite, dependable, 25% off.
• Folding digital meat thermometer: Essential for grilling, now 40% off.

Plastic cutting board set: Convenient and machine-washable, available at 45% off.

Cooking for Dogs

Source: Eater

Judith Jones, renowned cookbook editor, transformed dog dietary practices with her cookbook "Love Me, Feed Me." Inspired by a memorable meal in France, she believed that dogs deserved better than kibble, advocating for balanced meals of fresh meat, vegetables, and starches. Her culinary journey included editing legendary cookbooks but also involved cooking for her Havanese dog, Mabon, exploring human recipes adjusted for canine health. At 90, she published this labor of love, emphasizing that dogs should enjoy good food too, rather than just bland kibble. The book urges dog owners to bond through cooking, as well as enjoy fresh, wholesome meals together with their pets.

New CEO for Beans & Brews

Source: Beans & Brews Coffeehouse

Beans & Brews Coffeehouse welcomes Doug Willmarth, a seasoned leader with experience from Mooyah, Wingstop, and Pizza Hut, as its new CEO.
Willmarth is eager to enhance the brand's legacy and expand its reach, focusing on community connections and elevated product offerings.
Founded in 1993, Beans & Brews has grown to 80+ locations and has plans for 110 more, emphasizing strong support for franchisees.

Fatburger Expands to Puerto Rico

Source: Fast Casual

Fatburger and Buffalo's Express are launching their first of 10 co-branded restaurants in Puerto Rico, partnering with Conceptos Restaurants LLC. The initiative marks the start of Fatburger's growth on the island, with COO Jake Berchtold expressing confidence that their famous burgers and award-winning wings will appeal to locals. FAT Brands, the parent company, also manages a diverse portfolio including Round Table Pizza and Johnny Rockets, showing ambition for global expansion.

FiiZ Drinks Gets New Leadership

Source: Fast Casual

FiiZ Drinks, a Utah-based specialty soda shop, has appointed Scott Ball as its new president to guide operations and franchise growth. Ball, a former Dunkin' franchisee with 17 years of experience, managed 20 locations and generated over $20 million in revenue. Under his leadership, FiiZ aims to enhance customer offerings and franchise profitability, building on its growth to over 70 locations since its founding in 2014.

Houston TX Hot Chicken Leadership

Source: QSR Web

Brian Simowitz appointed as president of Houston TX Hot Chicken, with 18 years in franchise support and operations. He aims to facilitate the chain's rapid expansion in the fast-casual space. Founded in 2021, the brand has grown to 20 locations and secured 300 franchise commitments, targeting 75 stores by 2025. Savory Fund, a partner with expertise in scaling brands, supports HHC's ambitious growth strategy.

Restaurant Supplies in Virginia

Source: BlueCart

Virginia's restaurant supply scene thrives with a mix of physical stores and eCommerce platforms, catering to diverse needs from cookware to sanitation. Key supply categories include commercial kitchen equipment, dinnerware, storage solutions, and increasingly sustainable disposable products. Large distributors like Sysco dominate the market but specialized suppliers like Gusti and Herb's offer competitive advantages, such as financing options and affordable reconditioned equipment. With an increasing focus on hygiene, businesses seek reliable wholesalers for optimal operation efficiency.

Top Wholesale Bakeries in Denver

Source: BlueCart

• Bluepoint Bakery: Offers timely deliveries within 24 hours for a wide range of baked goods like sandwich breads and desserts.
• Aspen Baking Company: Specializes in artisan breads without preservatives, though may not suit allergy-sensitive clients.
• Dawn Food Products: Known for beautiful cakes and donuts, also offers seasonal products keeping up with current food trends.
• Bimbo Bakeries: A major supplier, providing popular bread brands like Sarah Lee and Thomas; 83% of American households have their products.
• Harvest Moon Baking Company: Focuses on preservative-free buns, catering to health-conscious eateries.
• Denver's wholesale bakery scene shows significant profitability and variety, catering to a range of businesses from restaurants to grocery stores.

Tech Solutions for Restaurants

Source: Modern Restaurant Management

Bar and restaurant operators can use technology to tackle challenges effectively, enhancing both service and efficiency. Key insights include:

• KDS Systems: Streamline back-of-house operations, reducing mistakes and helping staff manage busy periods. They allow team members to monitor orders from anywhere, improving overall service and control during rush hours.
• Handheld Devices: Enable bartenders to serve guests while managing orders, increasing speed and satisfaction. This multitasking fosters a proactive approach to customer service.
• Unified Platforms: Operators often face issues with fragmented tech stacks. Integrating tools like POS and kitchen management into one platform simplifies operations and enhances productivity.

Balancing Automation with Engagement: Digital tools can free up staff for more personal customer interactions, ensuring that service remains friendly and engaging.
Overall: Embracing technology in bars and restaurants creates a balance of efficiency and customer engagement, enhancing the entire dining experience.

Seafood Self-Reliance Boost

Source: Civil Eats

• U.S. seafood imports: Despite catching 8 billion pounds annually, the U.S. imports 90% of its seafood.
• Local consumption impact: Prioritizing local seafood can create sustainable fisheries and bolster the economy.
• Community Supported Fisheries: CSFs directly connect consumers with harvesters, increasing market presence from 12% to more direct sales.
• Health benefits: Improving seafood access could mitigate food insecurity affecting one in ten Americans.
• Policy obstacles: Consolidation and outdated trade policies hinder local seafood infrastructure development.
• Climate challenges: Climate change introduces uncertainty in fish stocks and increases vulnerability, impacting seafood systems.
• Direct sales growth: Pandemic-driven regulatory relaxations have permitted direct sales, allowing harvesters to connect with consumers more effectively.

Local initiatives: Engaging with local fishers promotes better understanding of seafood systems and climate impacts.

Self-Checkout Sentiment Shift

Source: Salon

62% of Americans want self-checkout kiosks removed, fearing job loss and preferring human interaction. Self-service kiosks are evolving, helping restaurants like McDonald's and Shake Shack reassign cashiers to roles that enhance customer experience. California's new $20 minimum wage spurs discussions on self-checkout regulations to mitigate theft and ensure staffing. Despite concerns, retail jobs have not significantly declined due to self-checkouts, with the industry actually expanding by 150,000 jobs post-pandemic.

Dubai's Viral Chocolate Craze

Source: Salon

• Maria Vehera's viral ASMR video featuring a Dubai chocolate bar led to soaring interest with over 77 million views and 5 million likes.
• The unique chocolate, named “Can’t Get Knafeh of It”, combines pistachio cream inside milk chocolate, inspired by traditional Middle Eastern knafeh dessert.
• Demand for these bars at FIX Dessert Chocolatier has skyrocketed from six orders a day to up to 100 orders per minute in Dubai.
• Currently, the bars are exclusively available in Dubai, and the company warns against scammers.
• U.S. alternatives exist, but they are not authentic Dubai chocolate, only inspired imitations.
• A visit to Nuts Factory in Brooklyn provided a taste of similar chocolate, priced at $18.99, but lacked an authentic flavor punch.
• FIX's chocolate has made appearances at U.S. Open events via Emirates Airlines, hinting at future availability.

Chef José Andrés Aids Helene Victims

Source: Salon

• Chef José Andrés sets out to assist Asheville, North Carolina, affected by Hurricane Helene's devastation.
• He is collaborating with World Central Kitchen, aiming to feed first responders along his journey.
• Asheville residents face extreme challenges, with nearly 100,000 lacking water access for potentially weeks.
• North Carolina has reported 42 deaths, part of the over 100 casualties from the hurricane.

Blocked highways from mudslides and flooding are hindering timely supply deliveries.

Farm Bill Delays Threaten Food Security

Source: Grist

• Food deserts like Golconda, Illinois, highlight the struggles in accessing nutritious food following local grocery closures.
• Nathan Ryder advocates for expanding federal assistance programs to benefit local farms and combat growing food insecurity aggravated by inflation and climate change.
• The 2024 farm bill faces potential extension due to bipartisan deadlock, risking the funding of vital programs like SNAP and local food promotion.
• Key programs and farmer initiatives depend on timely reauthorization of the bill, with possible reversion to 1940s-era policies if delays continue.
• The upcoming election may further complicate negotiations, risking disadvantage for small farmers in upcoming policies.
• SNAP funding proposals face stark division, with Republicans proposing nearly $30 billion in cuts, drawing strong opposition from Democrats amid a greater food security crisis.
• Experts worry the bill’s delay could lead to increased food insecurity levels, particularly under climate change pressures.

David Toledo emphasizes that political inaction on the farm bill could threaten the health of communities and farmers across the U.S.

Exploring Caribbean Cuisine

Source: Salon

Cookbook author Lesley Enston's book "Belly Full" highlights 11 staple ingredients central to Caribbean cuisine, such as beans, cassava, and scotch bonnet peppers. The book contains over 100 recipes that celebrate the fusion nature of Caribbean food, influenced by colonial history and diverse cultures. Enston emphasizes the concept of a full belly and a full heart, representing the cultural richness and satisfaction that Caribbean food provides. Notable dishes include Buljol and regional favorites like shark and bake, showcasing culinary traditions across islands.

Fighting Food Insecurity in NYC

Source: Salon

As New York City's cost of living rises, food insecurity has reached crisis levels, affecting 50% of working-age households. City Harvest has ramped up food distribution, delivering over 81 million pounds of nutritious food in 2024 alone, marking a 30% increase since before the pandemic.

The new Produce Pals initiative aims to provide free fresh produce to families at schools, addressing the pressing need where 1 in 4 children don't know where their next meal will come from. 77% of participants in nutrition education classes report they plan to eat more vegetables.

Advocacy for more funding for food programs is critical, with City Harvest** calling for local and federal policy changes** to ensure sustained support for vulnerable communities. Every $1 donated can help feed two New Yorkers for a day, showcasing the impact individual contributions can have on fighting hunger in New York City.

Marco's Pizza Foundation Supports Youth

Source:

The Marco's Pizza Foundation has partnered with Junior Achievement to raise $500,000 in donations. Funds collected at each location will support local Junior Achievement chapters, promoting community engagement. Guests can contribute by rounding up their bills or donating $1, $3, or $5 when ordering. The foundation aims to empower students to realize their potential, reinforcing its commitment to supporting local communities. This partnership follows a successful collaboration with No Kid Hungry, which raised $475,000 to combat child hunger in the U.S. The initiative highlights the importance of collaboration in shaping future entrepreneurs and leaders.

Pizza Hut Celebrates Reading

Source: Pizza Hut

Pizza Hut is giving away one million personal pan pizzas during National Book Month in October as part of its Book It program. Originally for children, this initiative now encourages readers of all ages to participate. Celebrating its 40th anniversary, the program has inspired over 70 million children to love reading. Customers can use code BOOKIT40 for a free pizza, valid until 1 million pizzas are redeemed or through October 30. Pizza Hut operates over 19,000 locations in more than 100 countries.

Jack in the Box Expansion

Source: QSR Web

Jack in the Box has secured a franchising deal for 12 new locations in the Chicago area, alongside plans for two CloudKitchens and eight company-owned outlets in the suburbs. The vice president of franchise development highlighted the community appeal of their diverse 24/7 menu and identified over 100 additional franchise opportunities in the metro area. With around 2,200 locations across the U.S., the brand is capitalizing on high demand seen in recent expansions in Salt Lake City and Louisville, aiming to grow its presence in the Midwest.

Domino's 50% Off Pizza Deal

Source: Pizza Marketplace

• 50% discount on all menu-priced pizzas ordered online from Sept. 30 to Oct. 6.
• Launching early for National Pizza Month celebrations, initiated by Domino's president Joe Jordan.
• Customers can choose from over 34 million combinations for personalized pizzas.
• Orders can be placed online or via Domino's app, enhancing convenience.

Domino's boasts a presence of over 20,900 stores across 90+ markets worldwide.

Cost Control Strategies

Source: /r/restaurantowners

A restaurant owner seeks advice on implementing effective cost control measures. The community shares diverse strategies:

• Incentivize team performance: Reward staff for hitting targets with team-building experiences to promote collective responsibility.
• Track inventory meticulously: Conduct regular counts and monitor ingredient usage closely for accurate cost assessments.
• Utilize technology: Employ tools like CogsWell to automate inventory tracking and recipe costing, significantly saving time and improving accuracy.
• Engage staff over costs: Stress the importance of cost management and empower staff with bonuses tied to reducing expenses.
• Address waste management: Create systems for using leftovers creatively; for instance, turning vegetable scraps into stock.

Overall, there's a consensus on maintaining detailed records and holding staff accountable for portion sizes, while opinions on cutting costs vary, balancing quality with profitability is crucial. A few commenters stress focusing on increasing sales instead of cutting costs excessively, highlighting the importance of strategic spending.

Retaliation Review Dilemma

Source: /r/restaurantowners

A restaurant owner grapples with whether to respond to what seems like a retaliatory review by a fired employee. The discussion emphasizes the value in restraint, with advice from commenters suggesting that responding can often exacerbate the issue instead of helping. One commenter shares the mantra of not letting anger dictate response, while another parallels the situation to how celebrities deal with criticism, urging a higher perspective. Many participants urge against responding altogether, advising to let the review slide and focus on maintaining a positive business environment instead. Several recommend reporting the review as harassment or conflict of interest instead of engaging directly, noting that most customers make decisions based on referrals rather than online comments. This consensus suggests that maintaining composure and focusing on successful operations can be more beneficial than getting caught up in online drama.

Using Residential Ovens Commercially

Source: /r/restaurantowners

A small bakery owner is considering using a residential oven temporarily after their commercial oven broke, raising questions about legality and safety during an upcoming inspection. Key insights from comments include:

• Recommendation against temporary fixes: Several commenters suggest it's not wise to invest in a residential oven, advising to opt for a commercial option instead, as suppliers often have these readily available.
• Mixed inspector responses: Experiences vary; some insist inspectors typically overlook residential appliances if clean and well-maintained, while others warn they may be strict, requiring NSF-certified equipment.
• Practical advice on equipment: One commenter recommends checking out restaurant supply warehouses for electric ovens that plug into standard outlets, emphasizing their safety in inspections.
• Emphasis on learning repairs: A restaurant veteran pointed out the value of learning to repair equipment yourself, potentially saving money and downtime.

Challenging experience with home ovens: It's noted that home ovens can be inconsistent, making them poor substitutes in a commercial setting. All in all, there's a consensus that while using a residential oven might be a short-term solution, it's fraught with risks and a poor long-term strategy for a growing business.

September Sales Slump

Source: /r/restaurateur

A new restaurant owner in Minnesota shares that sales have dropped 20% after a good start, seeking advice on marketing and team morale during downturns. Comments provide a mix of insights:

• Natural fluctuations: It's common for new restaurants to face unpredictable sales, particularly in September as people return to routine post-summer.
• Marketing strategies: Word of mouth, social media (primarily Instagram and Facebook), and themed promotions (like Halloween) can help bring customers back. Avoid discounting as a primary strategy.
• Team motivation: Keeping staff engaged with busy work and positive attitudes is crucial when sales dip.
• Industry trends: Many commenters note that September and January are tough due to changing consumer spending habits, but suggest that sales may rebound through seasonal themes and community engagement.
• Observation of rivals: Check in with other local businesses to gauge their performance and find opportunities for collaboration or marketing.

Cautious optimism: Fluctuations are expected, and patience is essential as the business develops.
Overall, while challenging, the slump appears typical and manageable with the right strategies.

Dress Code Dilemmas

Source: /r/Restaurant_Managers

The original post discusses concerns about employee attire at a sports bar, where staff wear casual clothing but some new hires have pushed the limits of what is considered acceptable. The poster seeks advice on enforcing a dress code without seeming prejudiced, especially considering that older employees dress similarly. Commenters suggest varying approaches to a dress code:

• Implement a clear dress code: Some recommend introducing a specific dress code that outlines acceptable clothing types, like company-branded shirts or sports-themed attire, with clear examples during training.
• Experience with relaxed codes: Other commenters share their experiences with dress codes that allow casual attire but still enforce basic standards, such as no graphic tees, ripped clothing, or open-toed shoes.
• Customer feedback as motivation: One suggestion is to use customer feedback as a reason for implementing a dress code, which could mitigate any resistance from staff.
• Varying degrees of formality: While some commenters advocate for a more casual approach, others stress the importance of maintaining a level of professionalism for clientele, especially in a sports bar setting.

Balance between comfort and appearance: There's a consensus on needing a balance between employees' comfort and ensuring they look presentable, which can vary by customer expectations.

POS Improvement Suggestions

Source: /r/Restaurant_Managers

In a discussion about desired enhancements for Point of Sale (POS) systems, Reddit users express several practical needs that could improve restaurant management. A former restaurant manager suggested POS companies should employ people with industry experience to avoid frustrating features. Users also identified the need for custom reporting capabilities in systems like Square and Toast, pointing out that current reporting options are lacking. Another user highlighted the inconvenience of to-go containers, wishing for an option in online ordering systems to indicate when customers will dine in, which would reduce unnecessary waste. Lastly, a suggestion was made for small microphones to enable voice orders, potentially speeding up service and accuracy. This reflects consensus on the need for greater user-centric design in POS systems that directly addresses everyday operational challenges faced by restaurant managers.

Title-less Work Environment

Source: /r/Restaurant_Managers

The original post raises concerns about a boss's idea to remove job titles in favor of a fluid workspace, arguing that titles are important for career growth and providing a sense of responsibility. Commenters express mixed opinions on this approach: some emphasize that titles hold little real value and that leadership is what truly matters, while others argue that in the restaurant industry, clear roles are essential for efficiency. Some highlight that removing titles could lead to unqualified individuals taking on responsibilities they're not trained for. One comment humorously notes a desire for a grand title, while another suggests that instead of titles, employees should be identified by their salary.

Several commenters share practical insights about the implications of this idea, indicating that structured roles are necessary for operational success in restaurants, suggesting that clarity in roles may be more beneficial than eliminating titles altogether. There is a general consensus that while job titles may seem unimportant, they often provide crucial guidance and accountability in a fast-paced work environment.

Hygiene Concerns in the Workplace

Source: /r/Restaurant_Managers

The original post highlights a concerning situation in a restaurant where a newly hired employee is exhibiting poor hygiene, including having visible bugs in her hair, potentially head lice. Despite multiple coworkers voicing their concerns to management, little action has been taken, largely due to the general manager's non-confrontational nature. Some insightful comments suggest direct confrontation is necessary, referring to sanitation policies in the employee handbook as a basis. Others recommend escalating the issue to higher management or HR while emphasizing it as a health and safety concern. Commenters generally agree that the hygiene issue poses a significant risk to both staff wellbeing and the restaurant's reputation, with several advising that the affected employee should not return until cleared by a doctor. A humorous but exaggerated comment suggests a dramatic way to address the issue, but the overall tone remains serious about workplace hygiene obligations.

Taco Bell October 2024 Deals

Source: /r/fastfood

The Reddit post outlines Taco Bell's digital deals for October 2024, which have sparked mixed reactions among users. Some find the in-app deals disappointing, calling them not genuine deals for a value brand, while others comment on a chaotic promotion featuring a different $1 taco every hour. Additionally, there’s curiosity surrounding the availability of the Baja Blast gelato, with someone lamenting they missed the chance to try it due to cooler weather. Overall, there’s a consensus that while some promotions are fun, the perceived value might not meet expectations.

Sonic's Menu Updates

Source: /r/fastfood

Sonic has revamped its menu, introducing a $1.99 menu and daily deals starting at 79 cents. Commenters expressed excitement about the new $1 small cream slushes, stating they're a great addition as they couldn't order them via the app before. However, there was frustration over the app offering only value menu items, with one user noting that the new burger pricing reflects existing costs rather than savings. Some fans lamented the removal of the $1.99 chili cheese dog, finding the BOGO Coney deal unappealing due to portion sizes. Others expressed a desire for additional deals, particularly for Groovy fries, while one commenter praised Sonic's continuous improvement compared to its competitors. Important insight: Sonic is focusing on enhancing its value offerings, but not all menu changes are well-received.

Baskin Robbins' Spooktacular Pizza

Source: /r/fastfood

Baskin Robbins has introduced a new 'Spooktacular' pizza, aiming to celebrate Halloween with a quirky offering ideally meant for sharing. However, commenters joke about eating it alone, highlighting the pizza's design aim for gatherings. One user noted that similar Polar Pizzas have been around for nearly a decade, implying that the announcement isn't as novel as claimed. Another comment suggests a parody video may arise from this launch, indicating mixed reactions.

Gender Misunderstandings in Management

Source: /r/restaurant

A 33-year-old female restaurant manager expresses frustration about being often mistaken for a hostess, despite her experience. Commenters share similar experiences, with one noting that appearance affects perceptions of authority. Suggestions include dressing professionally to counter stereotypes. While some find it amusing, others see it as a reflection of gender biases in the workplace. Practical advice includes adopting a manager's demeanor through attire and posture. There is a mix of sympathy and light-heartedness among commenters, but a consensus exists on the importance of dressing to convey authority.

Fast Food Workers Discussion

Source: /r/restaurant

A Reddit user expressed frustration over their experiences with fast food workers, including poor service and concerns about food tampering. Commenters offered mixed responses:

• Employee Behavior: Several comments pointed out that the user's attitude might influence the reactions they receive from staff.
• Common Denominator: Many suggested that if this issue is occurring at multiple places, the user might be the common factor, suggesting paranoia or a victim mentality.
• Understanding Fast Food Employment: Commenters emphasized that low wages and working conditions can lead to worker dissatisfaction, with some noting that fast food jobs often employ young or marginalized individuals.
• Expectation Management: There's a consensus that users should temper their expectations when dining at fast food establishments, where employees are often underpaid and frustrated.

Humor and Sarcasm: Some comments used humor to highlight the absurdity of the situation, indicating that food tampering is unlikely to be a common issue.

Handling Customer Self-Harm

Source: /r/restaurant

The post describes alarming incidents where customers have harmed themselves, notably one instance of a woman slicing her arm with a steak knife when pork chops were out of stock. Multiple commenters express disbelief, with one stating they've served millions without such incidents, emphasizing the unusual nature of the problem. Suggestions vary from contacting mental health services to avoiding giving out knives until food is served, with several commenters reacting humorously to the bizarre situation. There's a clear consensus that this behavior is not typical in the restaurant industry, with some questioning the mental state of affected customers and others suggesting a change in management or location. Overall, the discussion reflects a mix of concern, disbelief, and humor regarding the rare and troubling behavior of some diners.

Advice for Expanding to a Second Location

Source: /r/BarOwners

A long-time bar owner seeks advice on opening a second location. Commenters shared valuable insights based on their experiences. Key advice includes: balancing involvement at both locations, as one owner highlighted the challenges faced when trying to manage both. It's crucial that the first bar can financially support the second if it struggles initially. Others advised considering property purchase for the new location to improve future selling prospects. Overall, the consensus leans towards ensuring strong management and financial stability at the first bar before expanding.

Effective Lunch Specials Advice

Source: /r/BarOwners

The post discusses strategies for revamping lunch specials after a pandemic hiatus. Commenters suggest targeting seniors with smaller portion menus and value deals like a $10 BLT with soup. One bartender emphasizes the importance of drink specials and creating a welcoming atmosphere that drives family visits. However, amid ongoing remote work dynamics, some bar owners find it challenging to attract lunchtime crowds. Successful strategies mentioned include affordable menu items like meatball hoagies and using promotions to incentivize first-time orders from local businesses. Overall, focusing on value and community connections is key to reviving lunch service.

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