September 26th QSR Roundup: Lawsuits, Expansion, and Flavor Innovations in the Fast Food World
QSR news for Sep 26, 2024. We checked 17 QSR publications and over 67 articles for you to bring the latest news. Estimated reading time saved (at 200wpm): 278 minutes. It will take you only 30 minutes to catch up.
CloudKitchens Faces Lawsuit
Source: Nation's Restaurant News
- CloudKitchens, owned by Travis Kalanick, is being sued by former employee Isabella Vincenza for discrimination and sexual harassment.
- Vincenza, the company's first female salesperson, claims a hostile work environment, being paid less than male peers, and retaliation after raising concerns.
- Allegations include unjust termination following maternity leave and pressure from management regarding leave.
- CloudKitchens counters with claims that Vincenza was one of the top-paid salespeople but a low performer before her departure.
- This lawsuit is part of a broader pattern, as Kalanick's previous company, Uber, faced similar scandals leading to his resignation in 2017.
CloudKitchens has also previously dealt with multiple lawsuits regarding deceptive business practices and employee wage violations.
Delivery Apps Win Data Case
Source: Nation's Restaurant News
• A U.S. district court has upheld a ruling against New York City’s requirement for food delivery apps to share customer data with restaurants, deeming it unconstitutional under the First Amendment.
• The law, designed to support restaurants post-COVID-19, was found by Judge Analisa Torres to inadequately meet its goals and improperly regulate commercial speech.
• Delivery services, including DoorDash and Uber Eats, celebrate this as a victory, while local restaurateurs argue it gives delivery platforms unnecessary power over them.
• The ruling it currently under review by the New York City law department, indicating ongoing legal debates around delivery app regulations.
Starbucks Union Moves, Pizza Hut Sales
Source: Nation's Restaurant News
- Starbucks CEO Brian Niccol aims to foster a positive relationship with the union, following a supportive letter from Starbucks Workers United amid renewed collective bargaining.
- EYM Pizza, a franchisee of Pizza Hut, is selling 127 locations across five states after filing for bankruptcy in July, marking a major financial restructuring process.
- Chef José Andrés is set to launch The Bazaar House, a luxury hotel with a private, members-only club, continuing his mission of inclusive hospitality.
A U.S. District judge ruled against New York City's COVID-19 rule that required delivery apps to provide customer data to restaurants, favoring major delivery apps.
Domino's Faces Shareholder Lawsuit
Source: Nation's Restaurant News
Domino’s Pizza is facing backlash as a class action lawsuit is filed by shareholders over claims of misrepresentation of long-term growth guidance.
Presto, a drive-thru AI supplier, is on the market after defaulting on its loan, but Metropolitan Partners has stepped in to fund operations while seeking buyers.
Meanwhile, Jason’s Deli unveils a fresh brand and design in Plano, Texas, marking a new chapter for the chain.
Dunkin’ Franchise Growth Investment
Source: Nation's Restaurant News
• Private equity firm Beach Point Capital Management invests in Metro Franchising, a major Dunkin’ franchise holder with 105 locations in NYC.
• Co-founders Stuart Cohen and Paul Waltzer remain in leadership roles and continue as shareholders, promising ongoing growth.
• Beach Point recognizes Dunkin's strong brand value and backs Metro's expansion beyond the Northeast.
• Under previous ownership, Metro grew from 44 to 105 units, illustrating robust strategic growth through acquisitions and openings.
• Beach Point, managing $17 billion in assets, is set to bolster Metro’s local and new market reach, particularly in the Southeast.
Chick-fil-A's UK Expansion Plans
Source: QSR Magazine
Chick-fil-A is set to invest $100 million in the U.K., planning to open five locations in Belfast, Leeds, Liverpool, and London over the next two years. This move is part of a broader international strategy, with ambitions for units in five markets by 2030. The expansion aims to create 400 new jobs while emphasizing local partnerships and sustainability by sourcing U.K. fried chicken and free-range eggs. Additionally, the company's innovative Shared Table program will redirect surplus food to community needs, contributing to its commitment to positive local impact.
Scent Marketing in Restaurants
Source: Restaurant Business
Restaurants are leveraging custom fragrances to enhance brand identity and combat unpleasant odors.
- Branding Tool: Unique scents help create a memorable atmosphere, reinforcing brand identity.
- Odor Masking: Restaurants aim to mask foul smells, ensuring a pleasant experience for diners.
- Consumer Attraction: Studies show that appealing scents can significantly boost customer attraction and dwell time.
- Trendy Slots: Over 30% of dining establishments now invest in scent marketing, adapting to consumer preferences.
Summary estimate: 2 minutes saved reading this content, compared to browsing.
José Andrés Introduces The Bazaar House
Source: Restaurant Business
- Chef José Andrés announces plans for a 67-room luxury hotel, The Bazaar House, in Georgetown, D.C., set to open in 2027.
- The hotel will include multiple dining outlets from his expansive 40+ restaurant portfolio including Jaleo and Zaytinya.
- A key feature will be The Bazaar Club, a private penthouse club aiming to connect thought leaders, while spurring community engagement.
- Andrés emphasizes Georgetown as a hub for bringing people together through food, reinforcing his vision of creating longer tables.
- This venture marks a new chapter for JAG, indicating potential for more hotel projects in the future, including upcoming opportunities in Miami Beach.
José Andrés Group's hotel history includes collaborations with several prestigious locations, enhancing the hospitality landscape with culinary diversity.
Carl Karcher's Rise and Fall
Source: Restaurant Business
Carl Karcher transformed a $326 hot dog cart into a multi-billion-dollar empire with innovative restaurant concepts. His early adoption of fast-casual practices, like serving customers at their tables using markers, paved the way for the industry's evolution. Despite his success, Karcher faced dramatic downturns, offering a cautionary tale for entrepreneurs about the risks and rewards of business ventures.
Tony Delivers: Personal Delivery Goes Digital
Source: Restaurant Business
Tony Illes created Tony Delivers to provide customers with affordable and personalized food delivery.
- The service emphasizes affordable delivery by minimizing costs for users.
- Tony aims to evolve his delivery service into an app, expanding his reach and efficiency.
- The transition to an app is intended to maintain his personal touch while accommodating more customers.
- Anthony's commitment and entrepreneurial spirit showcase a trend in local business innovation.
The delivery service reflects a growing demand for more personal and unique experiences in the food delivery market.
Challenges for Legacy Dining Chains
Source: Restaurant Business
A tough year for iconic casual dining brands like Red Lobster, TGI Fridays, and Hooters, facing struggles adjusting to post-pandemic realities.
- Market Shift: Legacy chains are struggling to adapt to new dining trends.
- Consumer Behavior: Changes in customer preferences post-COVID are impacting sales significantly.
- Brand Resilience: Some brands are reevaluating their business models to remain relevant and profitable.
Future Outlook: The landscape continues to evolve, pushing these dining giants to innovate or risk decline.
Leadership Change at IHOP
Source: Restaurant Business
IHOP President Jay Johns retires after 6 years; Lawrence Kim, Yum Brands' Chief Innovation Officer, steps in as successor. Johns, with 16 years at Dine Brands, focused on digital expansion and menu modernization. Kim aims to enhance guest experience and grow the brand. IHOP dominates family dining with 1,800+ locations and saw a 5.6% rise in domestic sales last year, despite a 1.4% decline in same-store sales recently.
Political Shifts Impacting Restaurants
Source: Restaurant Business
- Saru Jayaraman, president of One Fair Wage, faltered during a recent Congress hearing, appearing disrespectful and high-handed.
- The hearings focused on the future of the tip credit, critical to restaurant workers' earnings, with potential implications for women and tipped workers.
- Kamala Harris, Democratic presidential candidate, aims to phase out the tip credit, which could reshape the restaurant pay landscape.
- Donald Trump, former president and Republican candidate, made headlines by proposing to end overtime tax and cap credit card interest at 10%, appealing to a wider audience.
Overall, political changes and the upcoming elections are creating significant waves in the restaurant industry landscape, with both opportunities and risks for restaurateurs.
Wagamama Takes Control
Source: FSR Magazine
Wagamama has acquired full control of its U.S. operations after buying the remaining 80% stake from Conversion Venture Capital, which they partnered with in 2020. Currently, they operate eight U.S. locations, including new ones in Arlington, Virginia, and have plans for expansion across the country. The brand, known for its Asian cuisine and ramen bar concept, sees the U.S. as a promising growth market, despite challenges posed by COVID and activism from shareholder investors. Wagamama is part of The Restaurant Group, which oversees over 400 restaurants in the U.K. after being sold to Apollo Global Management for $623 million in 2022.
New Brazilian Steakhouse in Irvine
Source: FSR Magazine
Galpão Gaucho opens its first location in Irvine, marking its eighth restaurant across the U.S.
- Offers an authentic rodizio experience with 18 meticulously grilled meats and a 45-item gourmet salad bar.
- Pricing: $55 for weekday lunch, $75 for dinner/weekends.
- Welcomed by trained staff in traditional Gaucho attire, guests control their dining pace via a coaster system.
- Designed for casual dining or special occasions within a 9,800-square-foot space featuring rustic materials.
Located at Venture Park near John Wayne Airport, with convenient operating hours for lunch and dinner.
Galpão Gaucho Opens in Irvine
Source: FSR Magazine
- Galpão Gaucho expands in the U.S. with its first Orange County location in Irvine, marking its eighth U.S. restaurant.
- The steakhouse features an authentic rodizio menu, including 18 expertly grilled meats and a 45-item gourmet salad bar.
- Pricing is set at $55 for weekday lunches and $75 for dinners and weekends.
- Guests experience warm hospitality and unique service, indicated by a Gaucho-themed coaster to signal meat service preferences.
- The 9,800-square-foot space is perfect for both intimate dinners and large celebrations, including weddings and corporate events.
- Located at 1830 Main St., near John Wayne Airport; lunch served Monday-Friday, and varied dinner hours throughout the week.
A grand opening ceremony is scheduled to celebrate the new location.
Endless Taco Celebration
Source: FSR Magazine
On The Border extends its $10 Endless Tacos deal until October 13, offering a variety of taco options. Guests can indulge in pulled chicken tinga and seasoned ground beef tacos, with an optional upgrade for $3 to brisket or Southwest chicken tacos. COO Chris Rockwood emphasizes tacos as a unifying dining experience, making it perfect for gatherings and celebrations.
Devils Backbone Offers Unique Dining
Source: FSR Magazine
- Chef Dale Ford enhances Devils Backbone Brewpub's culinary experience by focusing on technique and local ingredients.
- Nestled in the Blue Ridge Mountains, the brewpub pairs craft beers with a diverse food menu, perfect for outdoor enthusiasts.
- Award-winning spirits like Fox Field Gin and Wood Duck Bourbon contribute to creatively crafted cocktails.
- The menu features local, seasonal dishes, such as smoked pork shoulder and Trail Hiker Pasta, using ingredients sourced from within 75 miles.
- Emphasis on community and hospitality, with events ranging from live music to markets, creates a vibrant dining atmosphere.
- Ford’s culinary journey includes experience from prestigious resorts and a passion nurtured early in his family’s restaurant business.
Estimated time saved: 5 minutes.
Hooters Faces Revenue Challenges
Source: FSR Magazine
Hooters has closed over 40 locations this summer, continuing the trend seen among casual-dining chains. The brand is facing revenue declines, prompting discussions with lenders and advisers about its future. Approximately $300 million in debt is hanging over the company, leading to a recent downgrade of its asset-backed bonds. Hooters now has about 290 restaurants left, down from over 430. To combat challenges, Hooters is expanding into retail with frozen appetizers, aiming to launch eight branded products by the end of 2024.
Innovative Restaurant Training
Source: FSR Magazine
- Effective training is key to success in restaurants, promoting a safer and more efficient work atmosphere.
- Regular training helps employees handle emergency situations, like performing the Heimlich maneuver.
- Continuing education improves employee retention; engaged staff are less likely to seek other opportunities.
- Essential training topics include customer service, food safety, cleaning practices, and POS/system cash handling.
- Innovative training approaches like virtual reality, cross-training, gamification, and employee-led sessions foster engagement and knowledge retention.
These creative training methods ensure employees are well-prepared, enhancing customer experience and promoting restaurant success.
EYM Pizza Restructures
Source: Restaurant Dive
EYM Pizza is selling 127 Pizza Hut locations across multiple states as part of a restructuring plan amidst bankruptcy proceedings. The company filed for Chapter 11 protection, citing over $21 million in unsecured debts. Once a major franchisee with around 140 units, EYM's drastic downsizing follows previous store closures, marking a significant exit from Pizza Hut's franchise system. Their ongoing legal disputes with Pizza Hut over competitive practices and performance issues highlight the challenges facing fast-food operators, as seen with other franchises like NPC International and Miracle Restaurant Group in similar predicaments.
Firehouse Subs Hot Sauce Bar Returns
Source: Restaurant Dive
Firehouse Subs is reviving its Hot Sauce Bar after a four-year gap, acknowledging that 85% of Americans use hot sauce in their meals. The marketing campaign will feature three national TV commercials and billboards while select restaurants will showcase plaques for fans who pushed for its return. The bar includes 13 different sauces, from subtly sweet Datil Pepper to fiery Sizzlin’ Scorpion, aiming to provide a customized flavor experience at each location. The chain saw 3.3% sales growth recently, as it continues to expand internationally under new ownership by Restaurant Brands International.
Innovative Frozen Waffle Favorites
Source: Eater
Frozen waffles are evolving with exciting new flavors and textures, showcasing a variety that caters to both traditional and modern tastes.
- Vans Gluten-Free Blueberry Waffles: Brown rice flour gives these waffles a chewy texture, enhanced by dehydrated blueberries for sweetness.
- Brazi Bites Cheesy Waffles: A savory twist inspired by Brazilian cheese bread, featuring a tangy, cheesy flavor with a gluten-free base.
- Mason Dixie Apple Cinnamon Liège Waffles: Classic pairing of apple and cinnamon in a chewy, buttery brioche style.
- Pillsbury Cinnamon Toast Crunch Waffles: Tastes like cinnamon rolls with a fluffy interior, perfect for eating as is or making french toast.
- Kodiak Chocolate Chip Power Waffles: Holds 12 grams of protein per two waffles; chocolate chips make them delicious despite a less fluffy texture.
- Private Selection Belgian Waffles: Thick, fluffy, diner-style waffles with rich vanilla and buttermilk flavor.
- Evergreen Zucchini Carrot Cake Mini Waffles: Surprising blend of veggies that brings a nice cinnamon flavor, perfect with cream cheese frosting.
Eggo Homestyle Original Waffles: The nostalgic classic, simple yet comforting with its buttery flavor.
Birthday Dining Expectations
Source: Eater
• Birthday perks at restaurants spark debate over entitlement vs. expectations.
• Chain restaurants pioneered celebratory traditions, often using quirky methods for memorable experiences.
• 64% of diners choose birthdays as reserved occasions, pushing independent restaurants to enhance these experiences.
• Innovative offerings like sparkling wine or zodiac-themed charms are becoming popular for birthday celebrations.
• Restaurant staff aim to balance guest preferences, providing either low-key or extravagant celebrations.
• The industry emphasizes loyalty; many chefs view celebrating special occasions as a vital customer engagement strategy.
Sparks' Sweet Salad Surprise
Source: Eater
• Nicholas Sparks incorporates 16 packets of Splenda into his chicken salad recipe, equivalent to 32 teaspoons of sugar.
• The sweet addition results in a taste described as cloyingly artificial, reminiscent of a sweetened diet soda.
• Experimenting with the recipe led to further additions of mayo and spices, yet the overwhelming sweetness persisted.
• The experience highlights Sparks' unique taste choices, suggesting that understanding sweetness may be key to his romance writing success.
José Andrés Enters Hospitality
Source: Eater DC
José Andrés, acclaimed chef and humanitarian, is set to open his first hotel, The Bazaar House by José Andrés, in Georgetown in 2027. This boutique hotel will feature 67 rooms, an exclusive private members' club, multiple dining venues, a wellness center, and high-end retail shops. Notably, the hotel includes a penthouse called the Bazaar Club with a signature restaurant boasting stunning views of historic Georgetown. Following a leadership change, Andrés retains his role as founder and executive chairman while Sam Bakhshandehpour takes over day-to-day operations. The trend of upscale membership clubs focusing on food is growing in D.C., indicating a shift in the dining experience.
Neurodivergent Cooking Hacks
Source: Eater
Neurodivergent chefs adapt their cooking techniques to manage challenges like ADHD and autism.
Burnout effects: Cooking can feel impossible during periods of intense burnout.
Personal strategies: Individuals use cleaning routines, timers, and task color-coding to stay organized and focused.
Kitchen tools: High-powered blenders and electric kettles help avoid overstimulation for autistic individuals.
Emotional management: They must navigate perfectionism, learning to embrace personal cooking methods over traditional norms.
Recipe adaptation: Recognizing the importance of making recipes intuitive reduces stress and promotes flexibility in the kitchen.
Top Pancake Recipes
Source: Eater
Pancake perfection can be achieved with these standout recipes recommended by Eater editors:
- Blueberry Yogurt Multigrain Pancakes: Substituting yogurt for buttermilk, this grain-rich recipe hits the spot with extra lemon zest.
- Chez Ma Tante’s Pancakes: Rich in butter—with clarified butter in the batter and a buttery finish—perfect for indulgent mornings.
- Perfect Buttermilk Pancakes: Fluffy and flavorful, these pancakes have become a household favorite for their tender texture and crisp exterior.
- Bananas Foster Pancakes: Fluffy and sweetened with a caramelized banana topping, they’re a delightful option for pancake lovers.
- Sourdough Batter: A genius way to use sourdough discard, these pancakes are tangy, freeze well, and are great with fruit.
Perfect Pancakes: Ready in minutes, this classic recipe promises diner-style pancakes that won’t disappoint.
Overall, try these delicious variations to elevate your breakfast game.
Paris Baguette Enhances Catering
Source: QSR Web
Paris Baguette partners with Lunchbox to enhance online catering and order management. The collaboration aims to elevate guest experiences across nearly 200 U.S. locations. Key features include:
- User-Friendly Online Catering Interface: Provides a seamless ordering experience for franchisees and guests alike.
- Boosted Sales Potential: New solutions project check averages over $500 with an annual sales growth of 28%.
- Comprehensive Marketing CRM: Leverages 50+ customer data points for targeted revenue-generating campaigns.
- Integrated Delivery System: Features a comprehensive call center and over 25,000 drivers for efficient dispatch and delivery services.
Darren Tipton, CEO of Paris Baguette North America, emphasizes the importance of offering a seamless guest experience as the brand continues to grow.
The Red Chickz Expands to NJ
Source: QSR Web
The Red Chickz, a Los Angeles-based hot chicken franchise, is expanding to New Jersey with three new locations planned. Co-founder Shawn Lalehzarian expresses excitement for introducing their unique West Coast twist on Nashville Hot Chicken to the East Coast. The new stores will open in Mantua Township, Washington Township, and Gloucester Township, with plans for continued growth across North America and beyond. The brand focuses on offering the crunchiest, most flavorful tenders, combining tradition and innovation to create memorable dining experiences. They currently operate four locations with 24 more in the development pipeline.
Cashew Chicken Trail
Source: Food & Wine
Springfield, Missouri, is home to over 50 restaurants serving Springfield-style cashew chicken, a dish created in 1963 by David Leong. The dish features fried chicken chunks smothered in a brown gravy of soy and oyster sauce, often topped with green onions and cashews.
The Springfield Convention & Visitors Bureau introduced the Cashew Chicken Trail, a self-guided tour that includes over 20 restaurants offering both classic and innovative versions of the recipe. Highlights include:
- Leong's Asian Diner: Offers the most traditional cashew chicken with crispy chicken pieces and brown sauce.
- Chicago Cheesesteak Company: Features a late-night sandwich version topped with homemade cashew sauce and mozzarella.
- Lucy's Chinese Food: Claims to be the oldest Chinese restaurant in Springfield, serving a thickly breaded chicken version with a caramel-colored sauce.
- Amazin Asian: Known for ultra-crispy cashew chicken available during happy hour for just $5.99.
- Hy-Vee grocery store: Serves a standout version with added veggies.
- PaChan’s Asian Kitchen: A food truck offering cashew chicken with seasonal veggies.
- Alamo Drafthouse Cinema: Unique location where you can enjoy cashew chicken with a movie.
To explore the trail, diners can sign up online and earn points by visiting multiple locations. Share your foodie adventures on social media with #SGFCashewChickenTrail.
Decoding Costco Price Tags
Source: Food & Wine
- Price tags reveal savings: Items ending in $.99 are full-price, while those ending in $.97 indicate clearance and the lowest price.
- Special markdowns: Prices ending in $.00 or $.88 suggest unique manager discounts due to returns or damage.
- Promotional deals alert: Prices like $3.79 signal temporary offers on brand-name products, potentially increasing soon.
- Asterisk indicates urgency: Tags with an asterisk mean the item may be discontinued or not restocked soon—act fast!
- Date insights: The date under the price shows the last change, hinting if a mark down might happen soon.
Hot dogs are eternal: Costco's hot dog combo will always stay at $1.50, unconcerned by pricing games!
Mastering Your Egg Choices
Source: Food & Wine
Navigating the grocery egg aisle can be tricky with numerous options and varying prices.
- Egg Grades: U.S. eggs have three grades (AA, A, B); with AA being the highest quality based on appearance.
- Brown vs. White: Egg color depends on hen breed, but there's no nutritional difference.
- Organic Certification: Organic eggs come from hens on a vegetarian diet with outdoor access—though actual outdoor conditions vary.
- Cage-Free vs. Free-Range: Cage-free hens enjoy more space; free-range includes outdoor access. Pasture-raised means hens are on maintained pastures.
- Marketing Terms: Labels like ‘natural’ and ‘no added hormones’ add confusion—there are no real quality differences here.
- Kosher Eggs: Must follow specific Jewish dietary laws, focusing on the hen's health.
- Best Choices: Opt for organic, pasture-raised, or free-range eggs; however, nutritional quality is generally the same across all egg types.
Time Saved: Approximately 5 minutes saved reading.
Enhancing Dining Experience
Source: Total Food Service
Tableware significantly impacts guest perceptions, enhancing sensory experiences through color, texture, and pattern.
- Color Psychology: Color influences mood; black suggests intimacy while bold hues stimulate appetite.
- Textural Appeal: Textures create visual intrigue and emotional connections, with materials like cut glass indicating luxury.
- Weight Matters: Heavier utensils imply quality, while thin wine glasses enhance flavor perception.
Pattern Impact: Thoughtful patterns can evoke themes and enhance ambiance, linking directly to menu items.
Utilizing these elements can elevate dining experiences and foster brand identity.
Day & Nite Expands to Texas
Source: Total Food Service
- Day & Nite is launching a new hub in Houston, marking its first entry into the Texas market.
- The company, known for HVAC, refrigeration, and cooking equipment services, aims to meet the rising demands of Texas restaurants, especially with Michelin stars expected to rate local establishments.
- Founded over 45 years ago in New York, Day & Nite has established a strong East Coast presence and is now set to capitalize on Texas’s dynamic growth.
Their Houston hub promises cutting-edge technologies and skilled technicians to ensure restaurant operations meet Michelin standards.
Trendy Appetizer Innovations
Source: Total Food Service
- Consumer cravings for sophisticated hot, sweet, and savory flavors are surging, with elevated bar snacks becoming a hot trend.
- Revel Eats® introduces appetizers like Guacamole Bites and Horchata Bites, combining unique flavors with easy preparation and superior delivery capabilities.
- Arancini Bites are showing explosive growth - up 140% in the last decade and predicted to outperform 98% of all food items over the next four years.
- Loaded tots have increased 146% in menu presence, with variations like Queso Loaded Tots appealing to consumer demand.
Quick and versatile options cater to various dining styles, ensuring operators can keep up with evolving tastes.
Revolutionizing Culinary Management
Source: Total Food Service
Chef Josh Sharkey founded meez in 2020, a platform designed to help chefs manage recipes more effectively, addressing common challenges in the culinary industry.
- Innovative Recipe Management: Chefs can store and organize recipes easily, transforming traditional methods into a modern, accessible format.
- Dynamic Scaling Capabilities: Recipes can be adjusted quickly for various service sizes, reducing the risk of manual errors.
- Advanced Costing and Menu Engineering: The platform enables precise cost calculations and real-time menu analysis, helping chefs optimize profitability.
- Nutritional Transparency: Features include allergen identification and nutritional analysis, addressing increasing consumer demand for clear information.
- Training Simplification: Chefs can convert recipes into interactive training tools, facilitating quicker staff onboarding.
Rapid Growth: meez has become a key resource for thousands of culinary professionals, transforming recipe management and enhancing restaurant operations globally.
Tomato Passion Unveiled
Source: Total Food Service
- Tomatoes are fruits, botanically defined by their seeds and growth pattern.
- Introduced to Greece in the early 19th century, tomatoes have become a staple, extensively grown across 20,000 acres.
- Greek farmers prioritize organic practices with zero pesticides.
- Tomato paste is revered for adding rich umami flavor and is integral to many Greek dishes.
- Canned tomatoes often contain more nutrients like fiber and lycopene than fresh ones, despite having additives.
- Sustainability is key, with brands like Kyknos recognized for their high-quality tomato products.
Fresh tomatoes can boost absorption of beneficial antioxidants like lycopene, especially when paired with olive oil.
Tech's Role in Foodservice
Source: Total Food Service
- Technology is essential in modern foodservice, addressing labor costs and enhancing customer experience.
- NRF Show 2025 will showcase foodservice innovations, running from January 12-14 in NYC, integrating retail and foodservice.
- Sustainability and efficiency are top trends; operators aim to reduce waste and energy use efficiently.
- Robotics and automation have become integral; real-life examples like Middleby’s Innovation Kitchen demonstrate this shift.
- The event emphasizes maintaining personal interaction while leveraging technology to improve service quality.
- Broader insights available for enhancing supply chains and customer engagement, important for all industry professionals.
Attendees are encouraged to find unique tech solutions not typically seen at restaurant-focused events.
Virginia Dairy Distribution Insights
Source: BlueCart
• 365 dairy farms in Virginia produce over 170 million gallons of milk annually, but it's not a top 20 state for milk production.
• Diverse dairy products are sourced, including milk varieties, butter, ice cream, and specialty items like lactose-free options.
• Virginia wholesalers, like Dutt & Wagner and Mt. Crawford Creamery, offer a range of dairy products and focus on quality and freshness.
• The state drink of Virginia is milk, highlighting the cultural significance of dairy.
• Opportunities for dairy wholesalers include expanding product lines to include other agricultural products to boost business.
• The article notes profitable areas in dairy, such as ice cream and importing European cheeses.
• BlueCart offers tools for dairy wholesalers to find clients and enhance operations.
Personalization in Restaurants
Source: Modern Restaurant Management
• Diners crave personalized experiences, influencing restaurant operations and decor choices.
• Technology empowers customization, allowing specific orders like drinks with custom syrup pumps or pizzas tailored to individual preferences.
• Data collection occurs seamlessly through online orders, enabling restaurants to adapt menus based on customer choices without needing explicit feedback.
• Understanding order data helps businesses tailor offerings to specific customer segments, enhancing loyalty.
• Increasing customer engagement through promotions and contests can boost frequency of dining out, solidifying loyalty.
• Experimentation with menu items based on customer preferences, such as dairy-free options, fosters a sense of community among diners.
• The ultimate aim is to make each guest feel recognized and valued within the brand community: technology can drive that personalization.
Unreasonable Hospitality Success
Source: Modern Restaurant Management
- Will Guidara turned Eleven Madison Park from a last-place restaurant into a top Michelin star venue within ten years through the philosophy of ‘Unreasonable Hospitality’.
- Guidara focused on creating bespoke experiences and detailed brand interactions, accentuating every dining moment for lasting memories.
- Customers at Dishoom enjoy immersive experiences reflecting 20th-century Bombay culture, enriching their dining journey.
- Key principles include aligning with customer expectations and crafting authentic interactions, as 64% of diners prefer paying more for simpler experiences, emphasizing loyalty.
The article challenges brands to cultivate deeper connections, ensuring a cohesive experience to stand out in a competitive market.
Rising Grocery Prices Impact
Source: Civil Eats
Food prices have surged 25% since 2020, contributing to a sharp increase in food insecurity, affecting 18 million U.S. households in 2023. Key factors include dwindling supply due to pandemic-related disruptions and the Ukraine conflict, and increased demand from fiscal stimulus during the pandemic. Experts highlight price gouging as a significant issue, with claims that companies are exploiting inflation to raise prices. Recommended solutions include strengthening the social safety net and implementing antitrust policies to reduce corporate consolidation. Overall, addressing these root causes might help stabilize food prices in the future.
Candidates and Climate Policies
Source: Civil Eats
• Farmers face extreme weather conditions: heatwaves, drought, and wildfires impacting agriculture productivity.
• Kamala Harris supports a clean energy agenda and aims for net-zero emissions by 2050; the Democratic platform endorses significant climate action.
• Donald Trump dismisses climate change and promotes the oil and gas industry, opposing regulations and reversing climate-friendly policies from the Biden-Harris administration.
• The Biden-Harris administration enacted the $1.6 trillion Inflation Reduction Act, marking a historic climate commitment, while Trump seeks to undo these measures.
• Climate groups overwhelmingly endorse Harris, outlining a $55 million campaign for her climate policies, contrasting sharply with Trump's fossil fuel-centric approach.
• Agribusiness funding heavily favors Trump with nearly $10 million in donations, showing stark support differences between the candidates.
Minimizing Food Recall Impact
Source: Modern Restaurant Management
Food recalls are rising, with average direct costs hitting $10 million per recall, including notification, processing, and disposal. Indirectly, 55% of consumers switch brands temporarily post-recall, with 21% avoiding all products from the offending company. Preparing properly can alleviate some costs: using recall insurance, establishing a recall plan, and investing in technology for traceability are key strategies. Businesses need to engage in proactive planning to protect both consumers and their brand's reputation.
RevPAG: Rethinking Hotel Revenue
Source: Modern Restaurant Management
Hotels are shifting from traditional Revenue Per Available Room (RevPAR) to Revenue Per Available Guest (RevPAG), focusing on total guest value including food and beverage (F&B) spending.
- RevPAG captures guest contributions, crucial as F&B accounts for 20-40% of total hotel income, especially in luxury settings.
- Implementing modern Property Management Systems (PMS) helps analyze F&B data, revealing opportunities for higher guest spending.
- Technology boosts service speed, enhancing guest experiences and overall satisfaction, thus increasing revenue streams.
- Real-time data enables personalized promotions, enhancing guest interactions and potentially increasing staff satisfaction and retention.
- Efficient service leads to quicker table turns, allowing hotels to serve more guests and directly boosting F&B profits.
Embracing RevPAG metrics prepares hotels for future trends in hospitality and guest expectations.
Estimated time saved: 4 minutes
Mitigating Slip and Fall Risks
Source: Modern Restaurant Management
The restaurant industry faces a staggering $2 billion annual loss due to slip and fall lawsuits. Effective strategies include:
- Smart construction: Design spaces with adequate drainage to prevent water accumulation and potential freezing hazards.
- Warning signs and video: Use caution signs and ensure video surveillance is in place to monitor high-traffic areas, protecting from liability by having evidence of proper maintenance.
- Leak prevention: Regularly inspect cooling devices to avoid slippery condensation.
- Safe cleaning products: Choose non-slip solvents to maintain safety while cleaning.
- Proper equipment: Stock safety signs and maintain entryway mats to manage wet conditions efficiently.
- Schedule wisely: Avoid setting up displays during peak hours to prevent accidental tripping.
- Subcontractor diligence: Verify that contracted services come with adequate insurance and proactive monitoring.
Incident reports: Document accidents promptly to safeguard your interests.
These straightforward steps can save restaurants from severe legal repercussions and protect patrons effectively.
Estimated time saved: 6 minutes.
Minimum Wage Impact Insights
Source: Modern Restaurant Management
71% of fast-food closures in California post-minimum wage law contrasted with 25% nationally, but closures now align with broader economic factors. An analysis revealed a spike in closures in April 2024, which mirrored trends in economically similar states, indicating national influences. Successful restaurant operators need to monitor both local and national economic trends to navigate today’s challenges. Additionally, macroeconomic factors will likely dictate future closure trends, requiring a keen eye on evolving data for informed business decisions.
Trends in Restaurant Industry
Source: Modern Restaurant Management
• Third Places: Restaurants are evolving into essential social spaces, fitting a consumer need beyond home or work.
• Diner Demands: Millennials are dining out more, with 38% eating out over five times a month and willing to spend $63 per visit for extravagant experiences.
• Service Fees Rising: About 3.7% of transactions in Q2 2024 incorporated service fees, highlighting a new trend.
• Loyalty Importance: Restaurants see 21% growth in reservations, with personalized marketing and relationship building crucial for diner loyalty.
• Fast-Casual Growth: The market is expected to reach $301.6 billion by 2032, driven by a focus on health and fresh ingredients.
Consistency in Guest Satisfaction
Source: Modern Restaurant Management
- Recent Chipotle portion size issues highlight the importance of consistency in customer service across all interactions.
- All customers are critics; brands must engage with them regardless of how they communicate—online or offline.
- Continuous social media monitoring is vital for brands to address issues swiftly and ensure accountability.
- Best practices for consistency include robust onboarding, regular performance audits, and ongoing training for employees.
- Consumer expectations are shifting towards personalization, convenience, and value, with customers now favoring experiences that reflect their individual needs.
- Brands can enhance guest satisfaction by investing in employee training, utilizing technology for faster service, and actively soliciting customer feedback.
In case of missteps, brands should acknowledge mistakes, communicate transparently, and offer solutions that exceed expectations for recovery.
Operational Empathy in Leadership
Source: Modern Restaurant Management
- Hands-on experience is vital for understanding restaurant operations, leading to improved leadership and decision-making.
- Operational empathy enables executives to grasp the challenges faced by employees, fostering a supportive environment that boosts morale and reduces turnover.
- A customer-centric approach creates exceptional guest experiences, powered by frontline empowerment and personalized services.
- Site visits and inquiries help identify effectiveness and areas for improvement within company operations.
- Cross-functional expertise allows understanding of departmental interconnections, leading to holistic solutions that drive growth.
- Leadership development is crucial for nurturing talent, ensuring employees see clear career paths and encouraging continuous learning.
Staying engaged and proactive is essential in a competitive market to discover innovative solutions that elevate business success.
Keys to Restaurant Success
Source: Modern Restaurant Management
- Lead with heart: Jump in with your team during busy shifts to show commitment and build trust.
- Ignite positivity: Start each day with enthusiasm; fun pre-shift meetings can boost morale.
- Treasure tiny details: Attention to minor aspects, like presentation and service, sets high standards.
- Establish clear standards: Define what success looks like and provide thorough training to guide the team towards it.
Foster growth and recognition: Invest in team members' development and promote from within to keep motivation high.
Navigating Food Delivery Options
Source: Modern Restaurant Management
- Online food delivery revenue reaches $1 trillion in 2023, projected to soar to $1.8 trillion by 2028.
- Restaurants must choose between in-house delivery and third-party platforms, balancing costs and control over customer experience.
- Building custom delivery solutions retains 100% revenue but demands significant resources, whereas third-party platforms offer rapid access to new customers.
- Essential features include a user-friendly interface, integrated POS systems, and access to customer data for personalized marketing.
- Successful delivery requires attention to food quality, efficient routes, and trained delivery staff to enhance customer satisfaction.
- Considerations include commission rates, menu items that travel well, and whether to hire employees or independent contractors for delivery.
Each restaurant must assess its unique situation to optimize its delivery strategy effectively.
Thriving in Restaurant Competition
Source: Modern Restaurant Management
Local restaurants can harness technology to compete against fast-food chains in a cautious market, emphasizing quality, community engagement, and unique offerings. Leveraging digital tools enhances menu trends, ingredient sourcing, and operational efficiency—essential for navigating volatile food costs and increasing labor expenses. Transparency in food safety and sourcing is paramount; with ecommerce tools, operators can provide menu to customers, ensuring they meet expectations in value and sustainability. Back-of-the-house tech is crucial in cutting operational stress, allowing staff to focus on customer experience.
Mastering Restaurant Marketing
Source: Modern Restaurant Management
- 18 marketing strategies covered for effective restaurant outreach.
- Platforms include Instagram, Facebook, email, SMS, and direct mail for a diverse approach.
Learn best practices tailored to engage and attract customers effectively.
Stay tuned for more concise news updates delivered right to your fingertips, saving you valuable time. As industry professionals and restaurant operators, your time is precious—spent on running your businesses, innovating menus, and enhancing customer experiences. Let us keep you informed with quick, comprehensive summaries so you can focus on what you do best. Subscribe now and join us again for the latest insights in the restaurant industry!