September 30th QSR Roundup: From Raising Cane's Ambitious Growth Plans to Burger King's Spooky Whopper and AI Challenges in Fast-Food

Interviewy Team

Sep 30, 2024 — 27 min read

QSR news for Sep 30, 2024. We checked 18 QSR publications, 6 subreddits, and over 58 articles for you to bring the latest news. Estimated reading time saved (at 200wpm): 229 minutes. It will take you less than 30 minutes to catch up.

Raising Cane's Ambitious Goals

Source: Nation's Restaurant News

Raising Cane’s aims to be a top 10 restaurant chain generating over $10 billion in sales, highlighted at a recent team event in Cancun by founder Todd Graves.

Graves' vision aims for rapid growth, pushing Cane's into the upper echelons of the restaurant industry.
Insights from Texas Roadhouse’s support center visit provided valuable perspectives for an upcoming feature on brand identity.

A new Third-Party Delivery Study compares delivery performance of various platforms, revealing room for improvement among chains, independent restaurants, and convenience stores in areas like service speed and order accuracy.

Restaurant Growth Strategies

Source: Nation's Restaurant News

Chick-fil-A's international growth faces significant challenges with only 0.5% of locations outside the U.S., trailing only Sonic. As Election Day approaches, key presidential candidates unveil economic policies impacting restaurant operators. Taco Bell introduces a 'name your price' feature on its app, allowing customers to budget their orders from $5 to $25. Meanwhile, Maggiano’s new president aims to 'democratize luxury' with innovative dining experiences, including a new cocktail program.

Burger King's Spooky Whopper

Source: Nation's Restaurant News

Burger King launches a Halloween menu featuring a whimsical Whopper with a purple potato bun. Highlights include:

Wednesday’s Whopper with a unique bun and classic toppings.
Thing’s Rings: Onion rings in themed packaging.
Gomez’s Churro Fries: Cinnamon sugar fries with chocolate sauce.
Morticia’s Kooky Shake: Chocolate shake with cake batter fudge.
Partnership with The Addams Family aims to entertain both kids and adults. Addams Family-themed crowns and toys for King Jr. meals will also be available. Exclusive deals for Royal Perks members from Oct. 10 to Nov. 10. Burger King operates over 19,000 locations globally.

AI in Fast-Food Ordering

Source: QSR Magazine

AI promises to revolutionize restaurant operations by enhancing convenience and simplicity.
Wendy’s faced backlash over poor communication regarding ‘dynamic pricing’ leading to customer misunderstandings and negative perceptions.
McDonald’s AI drive-thru experiment showed temporary setbacks due to inaccuracies in order processing, raising customer dissatisfaction.
Both cases highlight the need for patience and clear communication during tech integrations to avoid misinterpretations and ensure customer understanding.

The focus should always remain on delivering clear customer value, ensuring technology enhances the core values of food and service.

Schlotzsky’s Expands in Detroit

Source: QSR Magazine

GoTo Foods announces a five-unit franchise deal for Schlotzsky's in the Detroit metro area, led by husband-and-wife team Vipul and Neha Patel. Their passion for high-quality sandwiches and their previous franchise experience made them ideal candidates. The first location will open by mid-2025, targeting the suburbs, adding to the existing Michigan sites. Schlotzsky's aims for further brand expansion due to its success in diverse markets, including airports and sporting venues. Growing into new territories remains a priority for the brand.

Source: QSR Magazine

Wing Snob launches Premium Get Loaded Fries and Fresh Chicken Sando’s on October 11, 2024, enhancing their culinary offerings.
Loaded Fries include Cheetos and Flamin’ Hot options, Chicken Chili Cheese, and Buffalo Ranch flavors, promoting a fulfilling snacking experience.
Hand-Breaded Chicken Sando’s feature gourmet options like Buffalo Ranch, Boom Boom, and Mac Daddy, served on a grilled butter brioche bun.
Premium Sando Combos come with battered fries and housemade slaw, elevating the meal experience for guests.

The brand expands into chicken sandwich territory while maintaining a selection of 18 unique flavors like Chicken & Waffles and Jamaican Jerk.

David Graves Joins Arby's

Source: QSR Magazine

David Graves has been named Arby’s Brand President by Inspire Brands, bringing a wealth of experience from leading roles at Pizza Hut and KFC.

Transformational Leader: Scott Murphy notes David’s expertise in driving sales and enhancing guest experiences.
Iconic Brand Legacy: Graves emphasizes his commitment to Arby’s legacy and growth through collaboration with the team and franchisees.

New CMO: Jeff Baker returns to Arby’s as CMO, credited for his innovative strategies at Buffalo Wild Wings and previously in advertising at Arby’s.
Estimated reading time: 1 minute

Superior Cleaning Solutions

Source: QSR Magazine

11% of restaurants still use traditional rag and bucket cleaning methods, risking cross-contamination and health inspection failures. The Sani Professional wipes provide a safer, convenient alternative, eliminating messy mixing while ensuring precise sanitation levels. The color-coded system aids training and reduces human error, essential in a high-turnover industry. These wipes enhance customer satisfaction by ensuring cleaner environments and boost staff confidence in cleaning protocols. Ultimately, business success is tied to using effective sanitation methods, making Sani Professional wipes a smart choice for restaurants.

Source: Restaurant Business

Burger King launches a spooky twist with the Wednesday’s Whopper, featuring a purple potato bun and Swiss cheese, available from October 10.
The new menu includes Gomez’s Churro Fries and Morticia’s Kooky Chocolate Shake, embracing Halloween with unique flavors.
After testing 20 iterations, the purple bun was perfected to create a distinctive visual experience.
The chain's history of Halloween-themed items persists, with past creations featuring red buns and ghost pepper flavors.
Exclusive King Jr. Meal toys themed around The Addams Family will launch on October 7 in the U.S. and Canada.

Royal Perks members enjoy deals like the $5 Wednesday’s Whopper every Monday, sweetening the Halloween experience!

New Reporting Rule for Restaurants

Source: Restaurant Business

The federal government mandates LLCs and small corporations to disclose ownership to combat criminal activities, effective Jan. 1, 2025.

Fines of up to $10,000 for non-compliance with the new ownership reporting rule targeting shell companies involved in money laundering.
High-volume restaurants can qualify for an exemption if they have over 20 employees and reported $5 million or more in gross sales.
Smaller operations created after Jan. 1, 2024, face daily penalties of $591 if they fail to report beneficial ownership within 90 days post-formation.
The information will be collected by FinCen to prevent the misuse of legitimate businesses for illicit activities.
Many financial institutions and nonprofits are exempt from the rule, while restaurants need to act quickly to comply before deadlines loom.

Leadership Changes at Arby’s

Source: Restaurant Business

David Graves appointed president of Arby’s, succeeding Jeff Baker. Graves is known for impacting sales and transforming brands, having previously led Pizza Hut U.S. and KFC. Arby’s faced 1.8% growth in U.S. system sales in 2023 amid recent slowdown, operating over 3,600 locations globally. Baker moves into role of chief marketing officer after 11 years with Inspire Brands, focusing on brand advertising and management strategies.

Grocery Chains Challenge Restaurants

Source: Restaurant Business

Supermarkets have evolved, enhancing their prepared food offerings, making them serious contenders against traditional restaurant dining.

Whole Foods leads the sector with chef-driven meals, fresh ingredients, and efficient supply chains, targeting today's value-conscious consumers.
Mitsuwa Marketplace creates dining destinations with exciting food courts featuring diverse Asian cuisines, like ramen and sushi, appealing to a broad audience.
H Mart mirrors Mitsuwa's success with authentic Korean dishes and culinary experiences attracting dedicated food lovers.
Seafood City expands with noted Filipino offerings and quick-serve restaurants, attracting loyal patrons.
PCC Community Markets stakes its claim through health-focused, sustainable prepared dishes, earning customer loyalty.
Wegmans caters to busy lifestyles by providing ready-to-eat meals and a café experience, elevating grocery shopping.

H-E-B stands out in Texas with its expansive foodservice options, including in-store restaurants and a wide range of prepared meals.
Overall, grocery chains are stepping up to a culinary challenge, leading customers toward their vibrant food offerings.

Unreasonable Hospitality Success

Source: FSR Magazine

Will Guidara and Daniel Humm transformed Eleven Madison Park from being ranked last in 2010 to becoming a top-rated 3-star Michelin restaurant. Guidara's philosophy, ‘Unreasonable Hospitality,’ emphasized creating unique, personalized experiences for each guest, focusing on every detail to foster deep emotional connections. By mapping the customer journey and establishing core non-negotiables, they ensured every interaction was meticulously crafted to leave memorable impressions, leading to a remarkable increase in customer loyalty and satisfaction.

Mangia! Mondays Return for Pizza Month

Source: FSR Magazine

Grimaldi's Pizzeria celebrates National Pizza Month with the return of Mangia! Mondays.

16” Traditional Cheese Pizza for just $12 available exclusively for dine-in on October 7, 14, 21, and 28.
Limited-time Fall Favorites menu includes Buffalo Chicken Pizza and Pumpkin Cheesecake.
New 2024 offerings feature Italian Blu Salad and Caramel Apple Cheesecake.
Offer excludes New York and New Jersey; Las Vegas location charges $14 for cheese pizza.
Additional toppings available for an extra fee.

Basketball Eatertainment Revolution

Source: FSR Magazine

JumpShot Inc. is set to launch JumpShot Live in 2025, a basketball-themed entertainment venue blending dining, sports, and interactive gaming. The facility will occupy 50,000 square feet with up to 50 gaming bays, utilizing patent-pending technology for a dynamic shooting experience. Led by CEO Derrick Mayes and President Brian Birckbichler, the company aims for national expansion after initial openings, targeting basketball fans worldwide.

Cajun Steamer Sweepstakes

Source: FSR Magazine

Cajun Steamer celebrates football season with its Louisiana Saturday Night Sweepstakes, running until January 1, 2025. Prizes include:

● First place: Two tickets to the College Football National Championship on January 20, plus airfare, hotel, and spending cash.
● Second place: Free Cajun Steamer meals for a year.
● Third place: An on-site seafood boil for up to 50 guests.

Every Saturday night, the restaurant hosts themed events with $1 oysters, low country boils, $1 Miller drafts, live music, and rotating specials, fostering community and camaraderie among fans.

Source: Restaurant Dive

Sonic Drive-In launches new items on its $1.99 value menu, now featuring small Cream Slushes and a Grilled Cheese Burger. Special deals include 79-cent medium Slushes every Monday and a buy-one-get-one-free offer on Footlong Quarter Pound Coneys every Thursday in October. The reworked menu aims to boost trial of specific items, offering personalization that sets Sonic apart from competitors locked into pre-built bundles. The Grilled Cheese Burger combines a grilled cheese sandwich on Texas toast with a hamburger patty, while the Cream Slush comes in three exciting flavors: Blue Coconut, Strawberry, and Blood Orange.

C-Store Value Meal Wave

Source: Restaurant Dive

Circle K and EG America introduce value meals priced under $5 to compete with quick-service restaurants.

Circle K offers meals at $3, $4, and $5 featuring an entree, side, and drink, starting on October 1.
EG America launches a $5 breakfast meal with options like sausage or bacon sandwich and energy drinks, available until October 22.
Previous deals include a $5 package with two roller grill items, drinks, and chips.

Other convenience stores join the trend with $1 pizza slices at 7-Eleven and $5 Hoagies at Wawa, responding to restaurant chains like McDonald's launching similar value menus.

Sweetgreen Expands in the Southeast

Source: Restaurant Dive

Sweetgreen opens its first restaurant in Charlotte, North Carolina, marking its expansion into the state with plans for more locations. The 2,479-square-foot venue is part of the chain's strategy targeting a 15-20% annual growth rate, having opened four locations recently, including one in New Hampshire. Sweetgreen aims to add 24-26 new sites in 2024, focusing on both automation and increasing presence in existing markets, with a strong appetite for new market growth.

Restaurants Face Climate Challenges

Source: Eater

Fishing Drought: Pacific salmon supply dwindles; fishermen head to Alaska due to warming waters.
Ingredient Shortages: Extreme weather events lead to fluctuating prices, impacting restaurant margins.
Cocoa Crisis: Cocoa yields drop while coffee land shrinks; mustard prices soared due to Canada’s drought.
Egg Price Rollercoaster: Mabu Kitchen sees egg prices soar from $25 to $89 during shortages.
Unnatural Disasters: Climate change drives increased storms (up 19%), floods (23%), and wildfires (29%) from 2020-2023.
Local Sourcing Solutions: Chefs turn to local purveyors to circumvent supply disruptions; Platt collaborates with Oregon farms for aji chiles.
Higher Protein Shift: Rising meat prices (beef up 4.5%, chicken up 26.6%) prompt chef innovations towards plant-based alternatives.
Consumer Mindshift: Diners becoming more receptive to vegan and vegetarian options for health and environmental reasons.

Recent Reports: New findings reveal 26% of single-location restaurants fail in their first year; a worrying trend amidst climate impacts.

Sean Brock's Fried Chicken Recipe

Source: Eater

Sean Brock’s fried chicken recipe from his cookbook Heritage is an intricate process marked by unique ingredients and methods:

Tea brine: Uses a gallon of tea made with 38 tea bags to tenderize the chicken for 12 hours, followed by buttermilk marinade.
Five fats: Requires chicken fat, lard, canola oil, and Benton’s bacon for frying, leading to an extensive and complicated prep.
Excess ingredients: The recipe wastes a lot of flour, salt, and sugar; modifications can streamline to reduce time and effort without sacrificing flavor.

Key improvements: Simplifying the brine, cutting back on the fats, and enhancing the seasoning lead to easier preparation with similar flavors.
Overall, an incredible fried chicken can be achieved with a simplified approach, saving time and unnecessary waste, and yielding delicious results.

Asheville's Hurricane Helene Response

Source: Eater Carolinas

24,480 food jobs in Asheville account for 12.2% of local employment, vital to tourism.
After Hurricane Helene, local employers struggle to connect with staff amid widespread damage and service outages.
Indigo Road's Steve Palmer ensures support and communication for employees, planning evacuations if needed.
Community solidarity is strong, with chef Graham House organizing fundraising efforts and partnerships with World Central Kitchen for meal distribution.
Chef Ashleigh Shanti creates a hub at Rhubarb for salvaged food, addressing quadrupled demands for hot meals during recovery.
Federal assistance is urgently sought to prevent long-term setbacks, with calls for donations to aid those affected.

Additional support avenues include Southern Smoke Foundation and local initiatives like Friends and Neighbors cafeteria.

State Fair Food Critique

Source: Eater

State Fair of Texas: A fried food extravaganza since 1886, known for greasy, gimmicky dishes.
The author shares a personal disdain for the fair, highlighting that deep-frying doesn't improve taste.
Common fair items like fried Oreos and cotton candy tacos lead to disappointment and messy eating experiences.
Fair food prices are steep, averaging $20 or more per item, often lacking in satisfaction.
The fair’s atmosphere is chaotic, with long lines and high prices contributing to an unsatisfactory experience.
Calls for a return to Texas agriculture with better food options that showcase local produce.
The treatment of temporary workers at the fair raises ethical concerns, with low wages and no benefits.

Overall, the article criticizes the concept of fair food, suggesting that the idea of indulgently sweet and salty fried treats is outdated.

Enhancing Delivery Efficiency

Source: SpeedLine Solutions

Streamline the Menu: Focus on popular items to speed up preparation and reduce errors during busy times.
Optimize POS Layouts: Use intuitive button placements and conversational ordering to speed up order processing.
Adjust Staff Scheduling: Forecast busy periods using sales data and cross-train staff to handle multiple roles for flexibility.
Define Delivery Zones: Manage logistics effectively by creating delivery zones, utilizing visual dispatch for order grouping.
Partner with Delivery Services: Use third-party platforms like DoorDash to manage order volume without additional staffing.
Incentivize Pickup Orders: Encourage customers to choose pickup with special deals, balancing demand.
Promote Off-Peak Discounts: Offer discounts for orders during off-peak hours to manage customer flow.

Conduct Performance Audits: Regularly analyze delivery metrics to spot inefficiencies and improve operations.

Bun Mee Expands Franchising

Source: Fast Casual

Bun Mee, a Vietnamese sandwich restaurant, is expanding its franchise plans across North America, seeking adventurous entrepreneurs. Each location will reflect a unique local vibe with a focus on employee and guest well-being, aiming to deliver a fine dining experience in a fast-casual setting. Founded in 2011, Bun Mee stores typically gross over $1 million by their second year, with airport locations achieving sales of $4.6 million and $3.6 million in 2023. The growing popularity of Southeast Asian cuisine presents a lucrative opportunity for franchisees in a largely untapped market for Vietnamese dining options.

Chipotle's Fantasy Football Contest

Source: Fast Casual

Chipotle launches the 'Got Smoked? Get Smoked' campaign to offer free Smoked Brisket to unlucky fantasy football managers through the end of the season. Each week, thousands of players experience disappointing losses, often showcased on social media. The initiative aims to assist 100 defeated players in bouncing back. To participate, Chipotle Rewards members must tweet their screenshots with specific hashtags. The Smoked Brisket, returning after three years, features responsibly sourced beef seasoned with a blend of spices for an exciting flavor.

Wholesale Bakeries in Virginia

Source: BlueCart

Virginia's bakery scene is vibrant, with the highest concentration in Hampton Roads and Richmond due to busy lifestyles.
Wholesale bakeries cater primarily to businesses, providing a vast selection of products at competitive prices compared to broadline distributors.
Popular baked goods include bread (sourdough, cornbread), cakes for celebrations, and a variety of pastries (croissants, muffins) to satisfy diverse customer needs.
Notable wholesale bakeries:
- The French Bread Factory: Celebrated for high-end French pastries and 25 years of reputation.
- Cardinal Bakery: Known for traditional Italian brick oven bread and pizza dough.
- May's Parlor: Offers artisan cakes and pastries with cozy cafes for local enjoyment.
- The Swiss Bakery: Renowned for quality Swiss artisanal goods and catering services.

Profitability in the bakery sector ranges from 4% to 10%, with specialty goods like gluten-free options yielding the highest margins.

Digital Transformation in Restaurants

Source: Modern Restaurant Management

The food service industry is on a remarkable trajectory, projected to reach $1 trillion in sales this year, driven by changing consumer demands. Younger buyers prioritize dining experiences that align with their values, pushing restaurants to adopt technology for better customer interactions and operations. High-quality audio equipment improves order accuracy in drive-thrus, while digital menu boards allow for real-time updates, enhancing customer experience. As consumer behavior shifts towards healthy snacking and flexible dining patterns, restaurants must remain data-driven and adaptive. AI and automation are revolutionizing operations by optimizing inventory, improving menu planning, and freeing staff to offer personalized service, ultimately enhancing the dining experience. The industry's investment in digital transformation today positions it to thrive in 2025.

Restaurants Adapt to Climate Change

Source: Civil Eats

Restaurateurs are rethinking staple ingredients due to ingredient shortages and high food costs.
Peter Platt, owner of Andina, removed salmon from the menu after learning fishermen have stopped fishing locally due to climate issues.
Drought and warming waters are lethal to salmon, affecting supply chains.

Climate change impacts on fisheries and farms are growing, yet often overlooked amidst other challenges like COVID and inflation.

PFAS in Food Packaging

Source: Food Industry Executive

PFAS chemicals provide water and grease resistance but pose major health risks due to persistence in the environment and human body. Regulatory agencies are enforcing strict limits on PFAS in food packaging, while advancements are made in biodegradable alternatives. Migration tests prove critical in understanding how PFAS contaminants move from packaging to food items. The European Food Safety Authority (EFSA) and FDA are taking action against PFAS contaminated products, ensuring consumer safety and reducing dietary exposure. Concerns about the health implications of PFAS exposure continue to grow, with studies showing links to severe health effects. The quest for better analytical methods to measure PFAS in food is ongoing with techniques such as LC-MS/MS being employed for sensitive detection.

Top Charcuterie Board Accessories

Source: Food & Wine

Charcuterie boards are a delightful way to combine creativity and flavor, and you can enhance their presentation with some amazing accessories.

Yxchome Cheese Knives Set: Essential tool for only $7.
Artena Serving Platter: Make a stunning display for $33.
Upgrade your board with True Wooden Cheese Markers at $10.
Create rustic vibes using Libwys Wooden Trays for $31.
A complete kit for charcuterie enthusiasts: Cunhill 24-Piece Accessories at $14.
Slice cheese effortlessly with the Fox Run Marble Cheese Slicer for $18.
Use Ultra Cuisine Mini Cookie Cutters to add playful shapes for $16.
Serve condiments in Mini Glass Bowls priced at $20.
Include some sweetness with Bonne Maman Preserves for $12.
Add crunch with Sahale Snacks Glazed Nuts for $30.

Overall, these accessories can transform any charcuterie board into an impressive culinary centerpiece. Expect about 2 minutes to explore these delightful suggestions.