October 20th QSR Roundup: From Cheesesteaks to POS Systems in the Ever-Changing Restaurant Landscape

QSR news for Oct 20th, 2024. We reviewed 21 QSR publications, 6 subreddits, and over 25 articles to bring you the latest. Estimated reading time saved (at 200wpm): 118 minutes. It'll take you only 14 minutes to catch up.

Expanding Authenticity: Philly's Best Cheesesteaks Goes National

Philly's Best Cheesesteaks, founded by Bob and Andrea Levey 30 years ago, has become a beloved staple in Southern California with 20 locations. Their commitment to authenticity sets them apart, using East Coast ingredients like Amoroso's rolls and preferring white American cheese over Cheez Whiz. Now, they're eyeing national expansion into states like Texas, Arizona, and Nevada, aiming to share their authentic taste with a broader audience.

Highlights:

• Authentic East Coast ingredients bring a true Philadelphia experience to the West Coast.
• Plans to expand nationally while maintaining quality and authenticity.
• Loyal customers appreciate the genuine taste with each bite.

Source: Nation's Restaurant News

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A New Chapter at Bluestone Lane: Leadership Transition

Nicholas Stone, founder of Bluestone Lane, steps down as CEO to become executive chairman. Edie Ames, with extensive experience from companies like Tastes on the Fly and The Counter, takes the helm as the new CEO. Since its inception in 2012, Bluestone Lane has grown to 65 locations, serving over 150,000 locals weekly. Ames is excited to enhance the brand and strengthen local connections.

Key Points:

• Nicholas Stone transitions to executive chairman to focus on strategic growth.
• Edie Ames brings vast foodservice experience to lead the next phase.
• The brand emphasizes community engagement and local connections.

Source: Nation's Restaurant News

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Facing the Future: Key Issues Impacting Restaurants

The restaurant industry grapples with significant challenges, including labor shortages and economic pressures.

• Immigration Reform:
  • Comprehensive changes are essential to address labor shortages.
  • Supports economic stability in the restaurant industry.
• Consumer Spending Trends:
  • 42% of adults are limiting restaurant visits due to rising costs and economic uncertainties.
  • This affects sales and overall industry profitability.
• Tax Policies:
  • Legislation like the Tax Relief for American Families and Workers Act of 2024 is critical.
  • Impacts small business survival, affecting:
    • Business interest deductibility.
    • 100% bonus depreciation on new equipment.

These challenges reflect broader economic pressures. There's a call for policymakers to bridge gaps in immigration and tax policies to foster a more vibrant business climate and workforce pipeline, ensuring the industry can continue to grow and innovate.

Source: Restaurant Dive

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Butter Up Your Baking: Tips from The Great British Baking Show

Inspired by The Great British Baking Show, home bakers are curious about the best butter choices. Chef Trung Vu shares his expertise:

• Unsalted Butter: Preferred for better control over salt in recipes.
• Plugra Butter: Favored for its nutty flavor and higher fat content.
• Whipped Butter: Not recommended due to volume measurement issues and added air.
• Using Salted Butter: Acceptable, but may alter the salt balance in recipes.
• Plant-Based Options:
  • Brands like Tourlami can be substitutes.
  • May lack the richness of dairy butter.
• Baking Precision:
  • Butter with lower fat and higher moisture suits recipes like puff pastry.
  • Clarified butter or ghee can't replace regular butter due to lack of moisture.
  • Browned Butter adds unique flavors but changes water content.

Vu encourages experimenting with different butters to appreciate flavor diversity. Texture and water content are crucial for baking success. Armed with these insights, bakers can confidently create treats worthy of the show!

Source: Salon

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Boosting Efficiency with Collapsible Liquid IBCs

Companies are turning to collapsible liquid Intermediate Bulk Containers (IBCs) to maximize storage and reduce transport costs.

• Space Maximization: Allows for greater product volume per shipment, optimizing warehouse space.
• Contamination Reduction:
  • Provides superior protection against leaks.
  • Reduces risk compared to traditional options like cardboard IBCs.
• Sustainability Goals:
  • Fewer truckloads mean a lower carbon footprint.
  • Less packaging waste aligns with environmental initiatives.
• Meeting Holiday Demand:
  • Manufacturers face rising demand, with 20% of U.S. consumers expected to spend more on meat and dairy by late fall.
  • Collapsible IBCs help meet this surge efficiently.
• Cost Savings:
  • Similar to buying in bulk, reduces the number of necessary trips.
  • Improves logistics and reduces transportation costs.
• Production Risks:
  • A reliable IBC partner ensures timely deliveries.
  • Proactive communication can prevent delays.
• Environmental Impact:
  • Adopting a pooled container program decreases single-use waste and emissions.
  • Allows manufacturers to focus on core business tasks.

Manufacturers adopting collapsible IBCs enhance efficiency and sustainability, positioning themselves better for peak seasons.

Source: Food Industry Executive

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Navigating Employee Challenges in the Restaurant Industry

Restaurant owners face increasing challenges with their employees in the post-pandemic landscape.

Workers' Compensation Scams:

• A small pizzeria in New York reports a rise in potential workers' compensation scams.
• Employees claim injuries after brief employment, leading to costly insurance settlements.
• Owners suggest:
  • Conducting thorough background checks to screen for prior fraudulent activities.
  • Installing surveillance cameras to document workplace incidents.
  • Developing comprehensive employee handbooks outlining policies and procedures.
• Despite insurance coverage, owners are frustrated with rising premiums and the financial impact of settling fraudulent claims.

Employee Reliability and Responsibility Issues:

• An owner shares frustration over an employee who frequently requests additional shifts and payroll advances but cancels shifts due to being hungover.
• Community responses include:
  • Advocating for swift termination of unreliable staff.
  • Emphasizing the need for professionalism and accountability.
  • Recognizing a broader trend of unreliable workforce and increasing entitlement among some employees.
• Suggestions to mitigate these issues:
  • Setting clear expectations and enforcing consequences for unprofessional behavior.
  • Fostering a workplace culture that values dependability and respect.

These challenges highlight a broader issue of employee accountability, prompting owners to reassess hiring practices and workplace culture to maintain efficient operations.

Sources: /r/restaurantowners

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Marking Your Territory: Durable Equipment Labels

In shared kitchen spaces, identifying personal equipment is crucial. Restaurant owners suggest:

• Engraving Tools:
  • Using an engraver to permanently mark equipment.
  • Metal engravers are inexpensive and effective for metal tools.
• Etching Logos or Names:
  • Personalizing items with a logo or name enhances identification.
  • Placing markings on less visible areas, like the bottom, can prevent tampering.
• Preventing Theft:
  • Permanent markings deter theft and mix-ups in shared environments.
  • Helps maintain accountability among users.

These methods ensure long-lasting identification, protecting investments and providing peace of mind in a shared kitchen.

Source: /r/restaurantowners

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Weathering the Slow Days: Sales Fluctuations in Restaurants

Restaurant owners discuss the challenges of slow business days and share their diverse experiences.

Varied Experiences:

• Some report increased sales above projections, especially in the southeast.
• Factors contributing to busier days include:
  • Warm weather unexpectedly boosting customer turnout.
  • Local events like college football drawing crowds.
• Others face typical slow days attributed to:
  • Seasonal changes as temperatures drop.
  • Customers adjusting to new weather patterns.

Consumer Behavior:

• Seasonal shopping trends see customers saving for upcoming holidays.
• Shifts in spending habits affect dining out frequency.

Strategies for Adapting:

• Monitoring local events to anticipate busy periods.
• Adjusting staffing levels to match expected demand.
• Offering promotions to attract customers during slower times.

These discussions reflect the importance of adaptability and awareness of local factors influencing sales, emphasizing that no single trend applies across all regions.

Source: /r/restaurantowners

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Understanding Holiday Pay and Zoning Regulations

Holiday Pay Practices:

• Restaurants operating 365 days seek insight on holiday pay beyond standard rates.
• Employee sentiments highlight the challenge of:
  • Keeping staff motivated during holidays.
  • Balancing fair compensation with business budgets.
• Management approaches vary:
  • Some offer time and a half on federal holidays.
  • Others provide bonuses or family-oriented gestures to enhance morale.
  • Concerns exist about setting a precedent for minor holidays.
• The consensus emphasizes the importance of:
  • Recognizing staff efforts during holidays.
  • Communicating pay structures clearly to manage expectations.

Operating a Restaurant on a Farm:

• An aspiring owner inquires about the feasibility amid zoning regulations in Maryland and neighboring states.
• Key considerations include:
  • Understanding local zoning laws, which can vary widely.
  • Consulting with local planning departments for guidance.
  • Potential need for separate properties for farm and restaurant operations.
• Alternatives suggested:
  • Looking into cottage laws for selling pre-made items from the farm.
  • Starting with one location before expanding to manage complexity.
• Personal anecdotes indicate that with proper navigation of regulations, operating a restaurant on a farm is viable.

Important Points:

• Zoning compliance is crucial to avoid legal issues.
• A solid business plan can aid in discussions with authorities.
• Considering the impact on property taxes and insurance is essential.

Sources: /r/restaurantowners

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Enhancing Customer Experience: Meeting Special Needs and Etiquette

Accommodating Disabilities:

• A diner requests assistance for his wife who lost the use of her right hand.
• Community consensus affirms that:
  • Special requests for food cutting are acceptable and encouraged.
  • Most restaurants are willing to accommodate to improve inclusivity.
  • Polite communication with staff ensures a positive experience.
• Restaurant Practices:
  • Staff are often trained to assist with such needs.
  • Enhancing guest comfort can lead to repeat business and positive reviews.

Waitstaff Etiquette Concerns:

• Customers express discomfort with waitstaff talking over food, concerned about hygiene and etiquette.
• Discussions highlight:
  • Sanitation risks associated with close proximity to food.
  • Importance of staff maintaining a respectful distance when speaking.
• Suggestions:
  • Consider adopting post-pandemic practices, like stepping back when conversing.
  • Training staff on customer service etiquette to address such concerns.
• While some find the issue exaggerated, there's agreement that customers should feel comfortable addressing their concerns directly with management.

Sources: /r/restaurant

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Embracing Technology: POS Systems and Pricing Tools

POS System Recommendations:

• Restaurant owners seek reliable POS distributors for selling or servicing tech solutions.
• Recommended providers include:
  • Spoton, Toast, Oracle, Shift4, North: Suitable for a wide range of hospitality businesses.
  • Arryved: Specialized in brewery technology.
  • Positive experiences with SnackPass and TouchBistro.
• Advisories:
  • Advised to avoid Lightspeed due to poor performance.
  • Micros is suitable for large operations like casinos and hotels, but may be excessive for smaller venues.
• Considerations:
  • Evaluate the specific needs of the business before selecting a provider.
  • Seek out vendors with strong customer support and reliable service.

Taco Bell's 'Name Your Price' Tool:

• Taco Bell introduces a new tool allowing customers to combine menu items within a defined price range.
• Customer Reactions:
  • Some feel it's aimed at maximizing profits rather than enhancing customer choice.
  • Many prefer alternatives that offer better value, like the Cravings Box.
  • Suggestions include:
    • Allowing true price customization.
    • Recognizing popular past menu items to boost satisfaction.
• Overall Sentiment:
  • The tool is met with lukewarm enthusiasm.
  • Customers seek better value and more impactful innovations.

Sources: /r/restaurateur, /r/fastfood

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Cheers to Success: Bar Owners Share Their Best Moments

Bar owners reflect on their most rewarding experiences since taking ownership.

Financial Milestones:

• Relief and joy when significant financial achievements occur.
• Notable moments include:
  • The rent check clearing without issue.
  • Making a substantial deposit that validates their career choice.
• Financial success brings a sense of stability and accomplishment.

Building Community:

• Creating a family-like atmosphere with regular patrons is deeply satisfying.
• Developing personal connections enhances the bar environment.
• Staff and customers become part of an extended community network.

Unique Experiences:

• Humorous anecdotes, such as paying a mortgage with whiskey, showcase the unique nature of the business.
• Memorable events and stories enrich the ownership experience.

Reflections:

• Despite challenges, the personal and professional growth is rewarding.
• Owners value the blend of financial success and community building.

Source: /r/BarOwners

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Managing Difficult Customers for a Positive Environment

Bar owners discuss the challenges of dealing with disruptive former employees returning as customers.

Banning Disruptive Individuals:

• Consensus on the importance of maintaining a zero-tolerance policy.
• Key Reasons:
  • Protecting staff from verbal abuse and disrespect.
  • Maintaining a positive atmosphere for other patrons.
• Strategies Employed:
  • Implementing temporary or permanent bans on problematic customers.
  • Clearly communicating policies to both staff and customers.

Prioritizing Employee Welfare:

• Ensures that staff feel valued and protected.
• Leads to better morale and reduced turnover.
• A positive environment enhances overall customer experience.

Business Considerations:

• While disruptive individuals may spend money, the long-term impact on reputation and staff well-being outweighs short-term gains.
• Preventing bad reviews and negative word-of-mouth is crucial.

Source: /r/BarOwners

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Handling Large Events Without a Full Buyout

Bar owners encounter groups wanting to bring in DJs and set up potlucks without booking a full buyout.

Setting Expectations:

• Establish minimum spend per person or require a venue rental fee.
• Clearly define policies regarding:
  • Bringing in outside food or catering.
  • Hosting live entertainment like DJs.
• Contracts and Agreements:
  • Use written agreements to outline terms and conditions.
  • Include details on timing, setup, and cleanup responsibilities.

Balancing Business and Accommodation:

• Allow normal customers access while accommodating large groups.
• Create package deals that benefit both the business and the party.

Liability and Compliance:

• Concerns about allowing potlucks due to food safety and liability.
• Ensuring compliance with health regulations is essential.

Shared Experiences:

• Owners share success stories of structured guidelines leading to smooth events.
• Emphasize the importance of being firm but fair to maintain control.

Source: /r/BarOwners

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Lighthearted Staff Conversations: Navigating Workplace Banter

A humorous discussion arose in a restaurant kitchen about unconventional topics, leading to diverse reactions among staff.

Varied Opinions:

• Some staff engage in light-hearted banter as a way to relieve workplace stress.
• Conversations may touch on myths or unconventional health claims.

Maintaining Professionalism:

• Balancing a fun work environment with appropriate workplace discussions.
• Understanding the impact of conversations on team dynamics and overall morale.

Promoting a Positive Culture:

• Encouraging respectful and inclusive communication.
• Setting guidelines for appropriate topics during work hours.

These moments reflect the unique culture within restaurant kitchens, where camaraderie and humor often play a role in team cohesion.

Source: /r/Restaurant_Managers

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Supporting Educational Initiatives in the Industry

A college student requests help with a survey aimed at understanding market needs in the food service industry.

Community Response:

• Some users express concerns about data collection and privacy.
• Willingness to participate if personal details are not required or if the purpose is clear.

The Value of Research:

• Recognizing that academic studies can provide valuable insights into industry trends.
• Participation can contribute to the improvement of the food service sector.

Encouraging Participation:

• Students are advised to ensure transparency about the survey's intent.
• Building trust with respondents increases engagement.

Source: /r/restaurantowners

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Solving the Mystery: Identifying a Restaurant Logo

A user seeks help identifying a logo from a closed restaurant they found in a mall.

Community Suggestions:

• Possible matches include Starters Bar & Grille and Sbarro, based on logo similarities.
• Users request more context:
  • The location of the mall.
  • Any additional details about the restaurant's appearance or offerings.

Leveraging Local Knowledge:

• Checking the mall's food court directory online.
• Reaching out to local communities for insights.

Collaborative Effort:

• Demonstrates the community's willingness to assist.
• Highlights the importance of providing detailed information for effective crowdsourcing.

Source: /r/restaurant

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Taking the Next Step: From Dishwasher to Waitress

A 17-year-old dishwasher in a small diner wishes to become a waitress to improve job satisfaction and mental health.

Concerns:

• Fear of backlash from the boss and being undervalued.
• Worry about being confined to back-of-house roles indefinitely.

Advice from the Community:

• Advocate for Yourself:
  • Have an open conversation with management about career aspirations.
  • Express willingness to learn and take on new responsibilities.
• Consider Experience:
  • Acknowledge that transitioning roles may require training.
  • Be prepared to possibly gain experience at other establishments.
• Self-Worth and Growth:
  • Recognize personal contributions and seek opportunities that align with goals.
  • Understand that deserving better is a valid reason to pursue change.

Encouragement:

• Many support the decision to seek a role that brings more satisfaction.
• Emphasize that proactive steps can lead to positive changes both professionally and personally.

Source: /r/restaurant

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Evaluating Intraday Bathroom Cleaning Services

A proposal for a service offering 3-5 daily bathroom cleanings at $20 per visit prompts strong reactions from restaurant owners.

Financial Impracticality:

• Annual cost could reach $30,000, which is excessive for most businesses.
• Restaurants operate on thin margins, making additional expenses challenging.

Staff Capabilities:

• Existing staff are typically responsible for maintaining bathroom cleanliness.
• Urgent cleanups are rare and can be handled internally.

Alternative Solutions:

• Investing in training staff on efficient cleaning routines.
• Scheduling periodic deep cleaning services rather than frequent daily visits.

Industry Consensus:

• The proposed service is deemed impractical and unnecessary.
• Emphasis on effective use of current resources rather than outsourcing routine tasks.

Sources: /r/restaurantowners, /r/Restaurant_Managers, /r/restaurant

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Reflecting on the Challenges of Restaurant Ownership

An owner shares frustrations after a decade in the industry, noting an increase in difficult interactions post-pandemic.

Growing Difficulties:

• Encounters with troublesome customers showing lack of manners and respect.
• Challenges with unmotivated employees and unreliable staff.

Community Responses:

• Many agree that societal changes since COVID-19 have affected public behavior.
• Some owners suggest being more selective in hiring and not tolerating poor behavior.

Strategies for Coping:

• Hiring Competent Staff:
  • Focus on employees who show professionalism and dedication.
  • Implement thorough hiring processes to find the right fit.
• Addressing Customer Behavior:
  • Setting boundaries with difficult customers.
  • Empowering staff to handle disruptive situations appropriately.
• Maintaining Positive Culture:
  • Creating a supportive work environment to boost morale.
  • Encouraging open communication among team members.

Industry Reality:

• Acknowledgment that restaurant ownership comes with inherent challenges.
• Emphasis on resilience and adaptability in overcoming obstacles.

Source: /r/restaurantowners

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