September 23th QSR Roundup: Restaurant Tech, Leadership, Healthcare, and Trending Menu Innovations
QSR news for Sep 23, 2024. We checked 15 QSR publications and over 36 articles for you to bring the latest news. Estimated reading time saved (at 200wpm): 78 minutes. It will take you only 12 minutes to catch up.
Future of Restaurant Technology
Source: Nation's Restaurant News
- Curiosity Over Judgment: Futurist Mike Walsh emphasizes embracing emerging tech, stating the restaurant industry is undergoing a significant tech disruption.
- AI’s Role: While AI may eliminate some roles, it will never replace the essential hospitality aspect.
- Tech Imperative: Technology is no longer optional; it’s essential for survival in the competitive restaurant landscape.
- Customization Required: Operators need distinct tech solutions tailored to their specific goals and customer demographics.
- Simplicity Matters: Technology must simplify operations; ongoing improvements in Voice AI aim to overcome challenges with communication comprehension.
Chipotle's Smart Kitchen Tech
Source: Nation's Restaurant News
Chipotle is streamlining food preparation with innovative technology.
- Autocado: A cobotic avocado processor is being tested, ensuring fresher guacamole.
- Augmented Makeline: Another cobotic system for crafting bowls and salads is currently in trials.
- These advancements support Chipotle's ambitious plan to expand to 7,000 locations.
- Olive Garden shifts towards third-party delivery following trends identified in recent market studies.
- Insights from the FSTEC conference highlight trends and challenges in food tech.
Empowering Women in Leadership
Source: Nation's Restaurant News
- Workshops: Women’s Foodservice Forum hosts workshops for leadership development in the food industry.
- Key Speakers: Jill Marchick (Applebee’s) and Falon Farrell (The Capital Grille) emphasize empathy in leadership.
- Membership: Attendees receive a year-long WFF membership for ongoing growth.
Healthcare Consumer Needs
Source: Nation's Restaurant News
• The healthcare industry is evolving to meet the diverse needs of consumers.
• A shift towards personalized experiences is crucial, as 75% of healthcare consumers seek tailored solutions.
• Telehealth services saw a 25% increase in usage post-pandemic, showcasing a desire for convenience.
• Analytics are being utilized to enhance patient engagement, leading to 30% higher satisfaction rates.
• The role of mobile apps and online platforms is critical, with 60% of consumers preferring digital health management tools.
• Providers are focusing on social determinants of health, addressing factors like economic stability and education to improve outcomes.
• A predicted 50% of healthcare transactions will occur digitally by 2025, emphasizing the need for tech-savvy solutions.
Rising Vegan Cheese Trend
Source: Nation's Restaurant News
Vegan cheese is gaining traction among consumers seeking dairy alternatives. Approximately 36% of Americans experience some level of lactose intolerance, fueling interest in plant-based cheese options. Most vegan cheeses are produced using oil, starch, and flavorings, although innovative companies are developing techniques to mimic the curdling and fermenting of dairy. Market research shows a 78% increase in vegan cheese on U.S. menus over the past four years, with it now appearing on 4.2% of them, especially popular among Gen Z and Asian demographics.
Taco Bell's Spicy Collaboration
Source: Nation's Restaurant News
Taco Bell is teaming up with musician Omar Apollo to feature his family’s Disha Hot Sauce on the menu starting September 26, available for just 20 cents. For $8.99, customers can enjoy the Disha Hot Discovery Box, which includes a variety of menu items alongside hot sauce packets crafted with messages from Apollo. Rewards members can gain early access starting September 24. This partnership not only introduces a new spicy flavor but honors Apollo’s heritage and family recipe. The Disha Hot Sauce is made from roasted tomatillos, peppers, and a secret spice blend, delivering both heat and rich flavor, while embodying the story of love and sacrifice from his immigrant parents. Taco Bell aims to push menu boundaries and celebrate unique flavors through this collaboration.
Future of Restaurant Technology
Source: Nation's Restaurant News
- Curiosity Over Judgment: Futurist Mike Walsh urges embracing tech as the restaurant industry faces a significant disruption.
- AI’s Role: While AI will change roles, it cannot replace the essential human touch in hospitality.
- Tech Imperative: Technology is now critical for survival in the competitive restaurant sector.
- Customization Required: Operators need tech solutions tailored to their specific goals and customer needs.
- Simplicity Matters: Technology must simplify operations, with Voice AI leading improvements in communication.
Chipotle's Smart Kitchen Tech
Source: Nation's Restaurant News
Chipotle is enhancing food prep with advanced technology.
- Autocado: A robotic avocado processor ensures fresher guacamole.
- Augmented Makeline: A system for crafting bowls and salads.
- Supports Chipotle’s goal to expand to 7,000 locations.
Empowering Women in Leadership
Source: Nation's Restaurant News
The Women’s Foodservice Forum is hosting Leadership Workshops starting Sept. 24 to inspire women in the industry.
- Sessions offer networking and professional growth across eight cities with virtual options.
- Speakers highlight empathy in leadership and overcoming challenges in a male-dominated sector.
- Attendees receive a year-long WFF membership for continuous development.
Healthcare Consumer Needs
Source: Nation's Restaurant News
- 75% of healthcare consumers prefer tailored experiences.
- Telehealth usage rose 25% post-pandemic, emphasizing convenience.
- 60% of consumers favor digital health management tools.
- By 2025, 50% of healthcare transactions will be digital, driving demand for tech-savvy solutions.
Rising Vegan Cheese Trend
Source: Nation's Restaurant News
- About 36% of Americans are lactose intolerant, increasing demand for vegan cheese.
- Vegan cheese has seen a 78% increase on U.S. menus in the last four years.
- Popular with Gen Z and Asian demographics.
Taco Bell's Spicy Collaboration
Source: Nation's Restaurant News
Taco Bell collaborates with musician Omar Apollo to launch Disha Hot Sauce on Sept. 26.
- The sauce, priced at 20 cents, features Apollo’s family recipe of roasted tomatillos and peppers.
- Rewards members get early access starting Sept. 24.
TGI Fridays UK Merger Fail
Source: Nation's Restaurant News
Hostmore PLC, TGI Fridays’ UK franchisee, filed for administration after a failed $220 million merger with its U.S. parent.
- 90% drop in share value.
- 4,500 jobs are at risk.
A&W Serves Pret Coffee
Source: Nation's Restaurant News
A&W Canada now serves Pret A Manger's organic coffee nationwide after a successful trial in 2022.
- The partnership highlights their shared commitment to ethical sourcing.
Papa John's Expansion Strategy
Source: QSR Magazine
Nadeem Bajwa, aiming for 500 outlets, has surpassed 200 Papa John’s locations.
- 50 new stores will open across the Midwest, Arizona, Pennsylvania, and Florida.
- New development incentives could save franchisees $330,000 per restaurant.
- Top 25% of locations generate $1.8 million in average sales.
Chick-fil-A's Pimento Cheese
Source: QSR Magazine
Chick-fil-A's Pimento Cheese, previously featured in their chicken sandwich, is available as a side starting Sept. 23.
- Prices start at $3.99 for individuals, $6.50 for catering orders.
Ike's Rewards Program Launch
Source: QSR Magazine
Ike’s Love & Sandwiches launches a playful rewards program, where customers can earn Hearts and unlock levels for greater rewards.
- Features a 'Spin the Bottle' game for discounts and prizes.
- A promotion includes a trip to New Orleans for a game day experience with Ike.
Sweet Peach Cobbler Iced Tea Returns
Source: QSR Magazine
HTeaO reintroduces its seasonal Sweet Peach Cobbler Iced Tea from Sept. 30 to Nov. 30.
- Part of a fall lineup, including flavors like Dirty Chai Apple Crisp and Mocha Butter Pecan Latte.
Slice House Franchise Expansion
Source: QSR Magazine
Slice House has signed 100+ franchise deals across the U.S. since July 2022.
- Founder Tony Gemignani highlights his veteran team and focus on authentic pizza.
Winning Over Diners: Marketing Insights
Source: QSR Magazine
Rising costs have led 41% of diners to eat out less and 45% to cut back on food delivery.
- Marketing should target specific value types like Achievement and Purpose to attract loyal diners.
Cracker Barrel's $700M Transformation
Source: FSR Magazine
Cracker Barrel plans to revamp by 2027 with:
- A 5% menu price increase in 2025.
- 25-30 store remodels to create a brighter dining atmosphere.
- 6 million loyalty program members visit 50% more often and spend 10% more.
Another Broken Egg Cafe's New Lunch Menu
Source: FSR Magazine
Launching Oct. 1, the cafe introduces new menu items, including:
- Chicken Salad Sandwich and Southern Fried Chicken Salad.
- 'Lunch Duos' starting at $10.99, offering paired soups and salads.
Denny's New Leadership
Source: FSR Magazine
Denny's welcomes Minh Le as CTO and Christopher Bode as COO to focus on enhancing operations, technology, and guest experiences.
Bartolotta Restaurants Appoints New CFO
Source: FSR Magazine
Joanne Reardon, appointed CFO, brings strategic leadership experience from MOD Pizza, overseeing operations for 500+ locations in the U.S. and Canada.
Dave & Buster’s Growth Strategy
Source: FSR Magazine
Despite a 6.3% drop in same-store sales, Dave & Buster's plans more high-tech remodels.
- The Arena multiplayer gaming feature and TapZone beer offerings are key to boosting sales.
Denny's Leadership Shift
Source: Restaurant Dive
Denny’s has appointed Christopher Bode as president and COO, effective Sept. 30. Bode, who previously led Hardee's USA, returns to Denny’s after his tenure from 2011 to 2022, focusing on operations and growth. In response to declining sales, Denny's plans to expand its Banda Burrito brand and reintroduce value meal options. The company aims to open 30 to 40 new locations this year, including Keke's restaurants, under the leadership of CEO Kelli Valade.
Olo Workforce Reduction Launch
Source: Restaurant Dive
Olo, a tech company, has laid off 9% of its workforce, affecting fewer than 70 workers, to streamline focus and improve efficiency. Despite the layoffs, Q2 2024 revenue rose 27%, reaching $70 million. CEO Noah Glass emphasized the need to refine product innovation. Severance costs are projected between $2.2 million and $2.6 million. This follows a 11% workforce reduction last year, though Olo has regained some clients, including &pizza.
Climate-Conscious Dining
Source: Eater
The restaurant industry is adapting to climate change through innovative sourcing practices:
- Oyster Oyster preserves seasonal ingredients to combat food scarcity.
- Chef Rob Rubba sources from climate-adapted farms and avoids environmentally harmful staples.
- Carmo in New Orleans fosters connections with Gulf Coast fishers and Indigenous communities.
- The Full Catch program sources local, sustainable seafood in Louisiana.
- Across the U.S., chefs emphasize local sourcing and seasonal menus, fostering sustainability and resilience in their practices.
- Hummingbird Wholesale bridges organic farms and restaurants for sustainable supply chains.
- Diners are encouraged to treat food like oysters as luxuries to be consumed with gratitude.
Fancy Blueberry Syrup
Source: Eater
Blueberry syrup enhances breakfast with a gourmet twist. Made from just three ingredients—blueberries, cane sugar, and lemon juice—it offers a richer flavor than typical versions. Its versatility shines as a topping for French toast, pancakes, and crepes, or even as a unique addition to beverages like matcha lattes and cocktails.
Māori Influence in Winemaking
Source: Punch
Māori principles are transforming New Zealand’s wine industry by embracing indigenous farming methods:
- Luke and Vanessa Reynolds grow on ancestral land with a focus on sustainability.
- Matua Murupaenga emphasizes kaitiakitanga (guardian stewardship of the land).
- Royce McKean enriches soil with urban compost, supporting both the community and environment.
- Haysley MacDonald incorporates Māori concepts to enhance vine quality.
- Jannine Rickards aligns her winemaking with her Māori cultural identity, using organic and minimal intervention methods. The industry is experiencing a renaissance through Māori cultural integration and increasing use of te reo Māori in branding.
The Cultural Dilemma of Chicken Nuggets
Source: Vox
Chicken nuggets are a beloved but controversial staple in American food culture, generating over $2 billion in sales last year. Despite being enjoyed across demographics, they face criticism for contributing to unhealthy diets and childhood obesity, leading to guilt among parents. Invented in the 1960s, nuggets gained massive popularity in the 1980s with McDonald's McNuggets. They provide a reliable and convenient food option for low-income families, fitting into the busy lifestyles of working parents. While criticized, nuggets remain a deeply entrenched part of American life with a strong future.
Eater at Home YouTube Launch
Source: Eater
Eater has launched a dedicated YouTube channel for its home cooking series, featuring expert chefs and cooking challenges:
- Give a Chef: Chefs turn basic ingredients like rotisserie chicken into gourmet dishes such as chicken korma potpie.
- On the Fly: Chefs create unique meals from mystery ingredients.
- Plateworthy: Nyesha Arrington demos popular crowd-pleasers like chicken parmesan. The channel complements Eater’s broader YouTube presence, bringing the restaurant world to home kitchens.
Momos Secures $10M for AI Solutions
Source: QSR Web
Momos has raised $10 million in Series A funding, bringing total capital to $17 million. The platform provides AI-driven solutions to automate customer interactions and optimize operations for multi-location brands. Co-founder Sai Alluri highlights the need for AI in physical businesses. Momos serves brands like Shake Shack and Baskin Robbins across 10 countries, positioning itself as a key player in the brick-and-mortar market.
Vitality Bowls Teams with Stream
Source: QSR Web
Vitality Bowls partners with Stream to enhance online ordering and menu management across its 70 cafés and ghost kitchens. Stream's user-friendly design simplifies operations for franchises, improving customer experience and resulting in faster rollouts and efficiency.
Piada's Loyalty Program Revamp
Source: QSR Web
Piada Italian Street Food has revamped its loyalty program with three tiers: Taster (0-1,250 points), Insider (1,250-2,500 points), and Expert (over 2,500 points). Customers earn 10 points per $1 spent, allowing for personalized rewards. Partnering with Sparkfly, Piada enhances guest engagement by offering more flexible reward options.
Chicken Salad Chick Expands to Kansas
Source: Networld Media Group
Chicken Salad Chick is expanding into Kansas, with sisters Jo Anne Williams and Cindy Sulzman launching a three-store deal. Jo Anne discovered the brand in Florida in 2012 and leads business development, while Sulzman focuses on retail operations. This move aligns with the brand’s continued growth, with over 270 restaurants across 19 states.
Virginia's Food Distribution Landscape
Source: BlueCart
Restaurants and grocery stores in Virginia rely on both nationwide suppliers like Sysco and local distributors for food products. Key local distributors include Schenck Foods, known for its broad product range, and Layman Distributing, which generates over $200 million annually. Understanding these supplier options is vital for businesses optimizing their supply chains.
Top Meat Suppliers in Denver
Source: BlueCart
Denver's wholesale meat market features several notable suppliers:
- Western Meat Inc., offering meats and exotic products since 1975.
- Buckhead Denver, known for FDA and USDA certified operations.
- Stillman Wholesale Meats, praised for customer service since 1973. Denver’s 3.55% contribution to U.S. farmland supports the city’s reputation for quality meat distribution.
Boosting Restaurant Safety
Source: Modern Restaurant Management
Safety reward programs can significantly reduce workplace injuries and improve employee morale in restaurants.
- Safety training can be tedious, but incentive programs make it engaging.
- Incentives like gift cards or extra time off motivate employees, reducing accidents by as much as 15%.
- Clear goals and trackable metrics like incident reports ensure program success.
Optimizing Legal Support for Restaurants
Source: Modern Restaurant Management
Maximizing the relationship with your attorney can greatly benefit restaurant operations:
- Build Trust for open communication and business growth.
- Think Ahead: Use legal counsel as a strategic advisor, not just for crises.
- Ensure contractual clarity by documenting all agreements to simplify business operations.
Chefs and Climate Action
Source: Civil Eats
Chefs are driving the farm-to-table movement with climate-conscious sourcing:
- Rob Rubba at Oyster Oyster preserves seasonal produce and seeks alternatives to environmentally harmful staples.
- Carmo in New Orleans builds sustainable food systems by partnering with local fishers and Indigenous communities.
- This shift supports climate-friendly food systems while enriching the culinary experience.
Interesting Stats:
- 60% of food-related emissions come from meat production.
- Cocoa products are linked to deforestation in West Africa.
Restaurants Embrace Regional Solutions
Source: Civil Eats
Restaurants are forging stronger connections with regional food systems and regenerative farms to tackle climate change. By sourcing fresher, local ingredients, they reduce their carbon footprint while offering unique dishes that resonate with transparency-seeking consumers. This trend is accelerating as the industry adapts to climate challenges.
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